Broccoli and Onion Pakora
User Reviews
5
Broccoli and Onion Pakora
Description
Broccoli and Onion Pakoras are made by combining a spiced chickpea flour batter with thinly sliced onions and finely chopped broccoli. The spices include cumin, turmeric, and a pinch of cayenne, which infuse the batter with warm, earthy, and mildly spicy notes. Water is added gradually to achieve a thick, pancake-like consistency that holds the vegetables together.
The batter is scooped in dollops onto a baking sheet and baked at 450°F, flipping once to ensure even browning and crispness on both sides. The baking method yields a firm exterior crispiness that contrasts with the tender vegetable pieces inside. This preparation avoids frying while still delivering a texture traditionally expected from pakoras.
These pakoras can be served on their own, with rice, or accompanied by dip options like green chutney, sweet chili sauce, or a dairy-free cilantro yogurt sauce. They function well as finger foods at gatherings or as flavorful snacks. The recipe notes encourage serving alongside masala chai or with favorite sauces to complement the pakoras’ mild spice and vegetable flavor.
Ingredients
- 1 cup chickpea flour
- ½ teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon Turmeric
- cayenne pepper pinch
- ¾ -1 cup water as needed, add slowly
- 1 cup yellow onion thinly sliced
- 1 cup broccoli finely chopped
Instructions
- Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of high heat oil. (Or use parchment paper and no oil.)
- In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water slowly, only adding as much as you need to form a thick pancake batter, and whisk together until no lumps remain.
- Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.
- Spoon large dollops onto the baking sheet, spaced about 1-2" apart.
- Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.
- Serve with condiment of choice, alone, or over rice.
Notes
- These pakoras work well as appetizers, snacks, or small plates served with dipping sauces like green chutney or a herby cilantro sauce.
- Pairing pakoras with masala chai is traditional in India and enhances the overall experience.
- Try sweet chili or creamy dairy-free yogurt sauces for a balance of heat and creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 72 kcal
% Daily Value*
| Calories | 72kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 161mg | 7% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 12mg | 13% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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