on Jun 16, 2016, Updated Aug 28, 2020 These super crispy BAKED onion pakodas or fritters or bhajiyas (or whatever you like to call them), are going to change your pakoda game forever! Since they are not fried, you and I can safely stuff our faces with them. These baked onion fritters are almost like the real deal. I say almost because they get super crisp in the oven and perfectly brown around the edges., but just take slightly longer to cook. Scroll down for all my secrets and top tips to make the best pakodas in the oven!
Top Tips To Perfect Best Baked Onion Fritters
Use thinly sliced veggies. I actually spiralized (Buy a spiralizer here) my onions so that I get them super duper thin. That way they cook faster and crisp up real nice.Use a mixture of besan (chickpea flour) and rice flour. The chickpea flour binds nicely and the rice flour adds extra crispness.Be patient. The baked version doesn’t cook as quickly and takes about 22 minutes in the oven. But trust me, it’s all worth it.You can use other veggies too make pakodas as well. However, this baked method won’t juicy veggies like tomatoes. But I can totally see myself making some capsicum, corn, chilli pakodas in the future. Once you take the pakodas out of the oven, allow them to cool down on a wire rack instead of a dish. This prevents the pakodas from collecting steam and helps them stay fresh and crisp for a little longer.
I love having these straight from the oven tray with a steaming cup of masala chai. You can even dunk these baked pakodas in some tomato ketchup or green coriander chutney If you end up trying these out, tag @my_foodstory on Instagram and share your delicious pictures with me.
More Crispy Baked (Fried) Snacks
Paneer Pakora RecipeVegetable PakorasCrispy Veg Nuggets with Sichuan Sauce14 Diwali Snack Recipes that will light up your Diwali Party
