Baked Onion Pakora/ bhajji
User Reviews
5
Baked Onion Pakora/ bhajji
Description
This Baked Onion Pakora recipe relies on thinly sliced red onions coated in a mixture of chickpea flour, rice flour, and spices including turmeric, cayenne, ginger, and salt. Baking powder is added to create a light batter consistency that clings to onion slices. The mixture is rested to allow moisture release from the onions, then water is adjusted to form a pasty texture resembling thin onion rings covered by batter.
Small spoonfuls of the mixture are spread on a parchment-lined baking sheet and baked at 400°F for 20 to 25 minutes, turning occasionally to ensure even crisping. This baking method reduces oil use while still producing a snack with a texture contrast between crispy edges and soft onion centers. The spice blend adds warmth and subtle heat to the finished bhajji.
The pakoras are best served warm as a snack or appetizer and can be customized by incorporating curry leaves or adjusting the chili level for preferred heat. Baking avoids the greasiness common with deep-frying, making these pakoras a practical option for those who want to enjoy the flavors of onion bhajis with less oil.
Ingredients
- 2 cups onion red onion works best, separated out so that they don't clump together, thinly sliced
- 1/3 cup chickpea flour , plus 1 tbsp if needed, if using besan, you will need 2-3 tbsp more
- 2 tablespoons rice flour
- 1/2 teaspoon ginger minced
- 1-2 green chilies finely chopped
- 1/2 teaspoon Turmeric
- 1/4 teaspoon cayenne powder or Indian red chili powder
- 1/2 teaspoon salt
- Generous pinch baking soda
- 1 tablespoon neutral cooking oil generic cooking oil
- 2 to 3 tablespoons water
Instructions
- Add onions to a large bowl and separate.
- Add in all the spices, salt, chickpea flour and rice flour and baking soda .
- Sprinkle in the oil and mix in.
- Let the mixture sit for 5-10 minutes. The onion will leak some moisture and that will help you determine how much moisture you need.
- Add in water, just a little bit at a time so that you get a pasty pakora mix. It's not going to be a bowl of batter, it's going to be like onion rings with the onions covered with a layer of batter. If you like more coverage, add in 1-2 tbsp more chickpea flour and a sprinkle in water.
- Take spoonfuls of this mixture and place on a parchment lined baking sheet. You want to make small to medium sized pakoras and not too huge so that there aren’t too many thick clumps of onion. Then bake at 400 degrees F (205 C) for 20 to 25 minutes. You want to keep an eye on them and check after about 17-18 minutes to see that they're baking ok and not burning. Move the sheet around at that time that you check and then continue to bake. You can also brush some oil on the pakoras after the 18 minute mark.
- Once the pakoras are cooked, let them cool for a few minutes. You can serve onion bhaji with ketchup, vegan cucumber raita, mint chutney coconut chutney, tamarind chutney
Notes
- Add chopped curry leaves to the batter for added aroma and flavor variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 227mg | 9% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 29IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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