Baked Vegetable Pakoras

Baked Vegetable Pakoras are a healthier twist on the traditional Indian snack, offering a crispy texture and flavorful medley of spices without the guilt of frying. Perfect for a light meal or as an appetizer, these pakoras are packed with vegetables and baked to perfection.

Ingredients

• Chickpea flour - 100 grams
• Water - 100 ml
• Zucchini - 50 grams, finely chopped
• Carrot - 50 grams, grated
• Spinach - 30 grams, chopped
• Potato - 50 grams, grated
• Onion - 50 grams, finely sliced
• Cilantro - 10 grams, chopped
• Cumin powder - 1 teaspoon
• Coriander powder - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Olive oil - 1 tablespoon

Steps

1. Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
2. In a mixing bowl, combine chickpea flour, water, cumin powder, coriander powder, turmeric powder, red chili powder, salt, and black pepper to make a smooth batter.
3. Add the chopped zucchini, grated carrot, chopped spinach, grated potato, sliced onion, and chopped cilantro to the batter and mix well until all vegetables are coated.
4. Drizzle olive oil over the vegetable mixture and stir to incorporate.
5. Scoop tablespoon-sized portions of the mixture onto the prepared baking tray, leaving space between each pakora.
6. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
7. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 30 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 4.5 g
• Water: 0.1 L

Health Benefits

• Packed with vitamins and minerals from a variety of vegetables.
• High in fiber, which aids digestion and promotes a feeling of fullness.

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