Oil-free Oven Baked Pakoras – hold all the flavour with none of the grease. This recipe is low in fat using no oil, gluten free and vegan. No deep frying…
These oil-free oven baked pakoras are my most popular recipe on YouTube to date. And I’ve been meaning to share these on my blog for some time because they are super simple and soooo good!
When I got the idea for this recipe I studied a load of different deep fried Indian pakora recipes. So I could understand how best to capture a great flavour in an oil-free version. I had a few criteria for these… They had to be packed with veggies – so they could be delicious as a snack or as I like to have them with salad.
Traditional spicing was a must. I’ve lost count of how many spice combinations I considered. Most Indian recipes have variations and technique and spicing is often different from household to household and region to region. Because of this I went off piste a little and eventually settled on my own blend. The key was finding how a deep friend recipe could translate to oven baking.
The result is a crispy, spicy treat with the moisture and texture of the vegetables and the gently spiced besan flour adding the crunch. For that reason we eat these a lot in our house. They are so quick to make (even quicker if using frozen veg), high protein and really yummy.
I hope you enjoy these pakoras – they are terrific with a vegan raita or mango chutney – all the flavour, no grease!
If you love Indian inspired food check these out:
Creamy Oil & Dairy Free Korma Curry (Vegan) – using cashews, coconut cream and potatoes to make this creamy oil & dairy free curry
Eating Southern Indian Food – one of my favourite Indian cuisines – I give you a sneaky peak at what I ate on a recent restaurant visit
Chickpea & Potato Masala Curry – using a spin on masala, this robust curry is easy to make from simple store cupboard ingredients
Watch how it’s done:
Oil-free Oven Baked Pakoras - hold all the flavour with none of the grease. This recipe is low in fat using no oil, gluten free and vegan. No deep frying...
- Two medium mushrooms
- 1 cup besan flour chickpea or gram flour
- ¼ cup peas
- ½ carrot finely chopped
- ½ onion finely chopped
- ½ stick celery finely chopped
- Small piece of zucchini finely chopped
- Handful spinach roughly chopped
- 3 florets cauliflower finely chopped
- Small handful coriander leaf cilantro finely chopped
- 2 tsp medium curry powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
Preheat the oven 180°c fan / 200°c / 356°f
Place all the chopped vegetables, spinach, coriander leaf and peas into a large bowl
Add cumin, coriander, curry powder and turmeric and mix thoroughly
Mix through besan flour
Add water in small increments until you have a thick pancake like batter encasing the vegetables. The mixture should be thick, not too dry, but not so wet that the pakoras spread when they cook. If they spread when baked, the mixture was too wet. If you add a little too much water, feel free to add a bit more besan flour, you can always add a bit more spice if you like.
Spoon the mixture out onto a parchment lined tray (about 1 dessert spoonful per pakora) and bake for 20 minutes.
Remove from the oven and check if they are still sticking to the parchment. If they are sticking return them to the oven for a further 5 minutes until they are able to be flipped. If they are not sticking to the parchment flip them over and return to the oven for a further 15-20 minutes.