Name: Baked Onion Pakora
Prep time: 12 min
Cook time: 30 min
Total time: 43 min
Yield: 6 servings
Cuisine: indian
Ingredients: 2 cups thinly sliced onion (red onion works best, separated out so that they don't clump together); 0.33 cup chickpea flour (, plus 1 tbsp if needed, if using besan, you will need 2-3 tbsp more ); 2 tablespoons rice flour; 0.5 teaspoon minced ginger; 1.5 null green chilies (finely chopped); 0.5 teaspoon turmeric; 0.25 teaspoon cayenne or indian red chili powder; 0.5 teaspoon salt; null generous pinch baking soda; 1 tablespoon oil; 2.5 tablespoons water

Instructions

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1

Add thinly sliced onion (2 cups) to a large bowl and separate.
2

Add in all the [spices], salt (0.5 teaspoon), chickpea flour (0.33 cup) and rice flour (2 tablespoons) and [generous pinch baking soda].
3

Sprinkle in the oil (1 tablespoon) and mix in.
4

Let the mixture sit for 5-10 minutes. The onion will leak some moisture and that will help you determine how much moisture you need.
5

Add in 3 tablespoons water (2 to), just a little bit at a time so that you get a pasty pakora mix. It's not going to be a bowl of batter, it's going to be like onion rings with the onions covered with a layer of batter. If you like more coverage, add in [1-2 tbsp chickpea flour] and a sprinkle in water.
6

Take spoonfuls of this mixture and place on a parchment lined baking sheet. Make small to medium sized pakoras, not too huge. Bake at 400 degrees F (205 C) for 20 to 25 minutes. Keep an eye on them after about 17-18 minutes to ensure they're baking well and not burning. Move the sheet around and continue to bake. Optionally, brush some [oil] on the pakoras after the 18-minute mark.
7

Once the pakoras are cooked, let them cool for a few minutes. Serve with [ketchup], vegan [cucumber raita], [mint chutney], [coconut chutney], or [tamarind chutney].