Parsnip-dill leaves pakoras/pakodas – Baked
These are healthy snacks served as an appetizer. These are Indian style fritters which are generally made using chickpea flour, crunchy veggies of choice and spices mixed together and dalloped into hot oil-fried to perfection and served with chutney on the side.
If you love pakoras and are watching your weight and health, and you are worried to eat them often just because they are deep fried. Here I tried baked version where you can enjoy them guilt-free. I used grated parsnip and onion for crunchy bites, dill leaves makes the pakoras flavoursome.
Baked pakoras are not only healthy, but also vegan and gluten-free. A perfect snack for your tea time or for parties of get togethers.
Serve this with home made tomato Chilli sauce (Recipe link)
Preparation time-15 minutes
Baking time-25-30 minutes
- Grated parsnip-1medium
- Chopped onion-1medium
- Chopped dill leaves-1/2cup
- Chickpea flour/Gram flour/Besan -1cup
- Rice flour-1tbsp
- Salt- to taste
- Baking soda-a generous pinch
- Chilli powder-1/2tsp
- Carom seeds-1/2tsp
- Oil-1tbsp+for greasing
- Pre-heat the oven at 200dec C/ 180deg fan. Line the baking tray with baking sheet and grease some oil and set aside.
- Combine besan, rice flour, salt, baking powder, turmeric, chilli powder, carom seeds in a large mixing bowl.
- Add in parsnip, onion, dill leaves and mix well until combined with the flour mixture.
- Sprinkle enough water to make the mixture sticky. (make sure not to make it runny just thick paste consistency will do)
- Using a spoon drop the prepared mixture on to the greased baking sheet-like when making drop cookies.
- Bake for 25-30 minutes (flipping halfway) or until golden brown.
- Spices can be personalised as per the taste.
- Carrots/sweet corn or any other vegetables can be included as a variation.