These Crispy Baked Onion Pakodas (Fritters) are a healthier alternative to the widely loved monsoon snack and taste almost like the fried version! They’re super crispy and are addictive so you can binge on without the guilt of eating greasy food!
I had a deal with myself. Imma gonna stay away from pakodas all monsoon. Because they are an addiction, the kind which makes you put on lots of weight so you don’t fit into your pants anymore. But ahem, the food blogger in me was urging me (forcefully, I may add) to give you monsoon snacks. I almost gave in. But resisted enough to bring to you not fried, but these super crispy BAKED onion pakodas or fritters or bhajiyas or whatever you like to call them!
Ingredients3 Onions large , spiralized or sliced thinly
1/2 cup Chickpea Flour Besan
1/4 cup Rice Flour
2 tablespoons Oil + Extra for brushing
2 Green Chillies finely chopped
1/2 teaspoon Red Chilli Powder
1/2 cup Water +1 tablespoon
Salt to taste
Method* Pre-heat oven to 200C. Line a baking sheet with a silpat or greased parchment paper.
* Combine all the ingredients in a bowl till there are no lumps.
* The batter might be slightly runny which is okay. It should just about coat the onions.
* Take a tablespoonful of onion batter at a time, shaking off any dripping batter and place them on the sheet at equal distance.
* Bake in the oven for 22 minutes till cooked through and the top is golden brown.
* Half way through, at about 15 minutes, brush the pakodas with oil and continue baking.
* Serve immediately with ketchup and coriander chutney.
* Storing these onion pakodas for later makes them soggy so eat immediately.
* Which is not a problem if you like to stuff your face like me.