Baked Pakora

Ingredients

• *Batter
• 2 cups besan (chickpea) flour
• 1 tsp baking powder
• 1 tsp sea salt
• 2 tsp garam masala
• 1.5 tsp cumin powder
• 1/2 tsp turmeric powder
• 3/4 tsp crushed red pepper
• 3 cloves fresh garlic, crushed
• 1/2 inch piece ginger, peeled and crushed
• 1 1/4 cup water, room temperature
• *Vegetables
• 3 cups cauliflower, bite size
• 1 medium onion (yellow of red), chopped
• 1/2 cup peas (fresh or frozen)
• 1 large carrot, peeled and grated
• 1/4 cup green pepper, chopped
• 3/4 cup spinach, finely chopped

Directions

1. Preheat oven to 375°F. Using either a baking sheet or a cast iron baking pan (my go to), grease the baking surface using avocado oil or another mild cooking oil that has a high heat smoking point.
2. In a large bowl, mix together the dry ingredients for the batter. Now stir in the water, the the batter should resemble pancake batter consistency. Set aside.
3. Prepare all the vegetables as listed in the ingredients section. Add them to the batter, mix them well so that they are coated.
4. Using a tablespoon, scoop the batter onto the baking surface.
5. Bake for 11 minutes, flip them and bake for another 11 minutes. Brush them with a little avocado oil at this time.
6. Serve them warm as an appetizer with chutney, tamarind or raita.
7. Store in the fridge in an airtight container for 3-4 days.
8. Enjoy!!!

Recipe notes:

When baking the pakora, brush them with avocado oil to give them a "fried-like" texture.

Your notes: