Imagine biting into a golden, crispy pakora that's bursting with aromatic Indian spices, but without the guilt of deep-frying. These Baked Potato Pakoras are about to revolutionize your snack game, offering all the flavor of traditional pakoras with a modern, health-conscious twist. Whether you're a spice lover, a potato enthusiast, or someone looking to explore Indian cuisine without the extra oil, this recipe is your ticket to a mouthwatering culinary adventure that will leave your taste buds dancing and your body thanking you!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 large potatoes, boiled and mashed
- 1 cup chickpea flour
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds
- 1/2 tsp red chili powder
- Salt to taste
- Oil for baking
- 1 cup fresh cilantro
- 1/2 cup yogurt
- 1 tbsp lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- In a large mixing bowl, combine the boiled and mashed potatoes with chickpea flour, turmeric, cumin seeds, red chili powder, and salt. Mix well until all the ingredients are thoroughly combined and form a thick, pliable dough.
- Using your hands, take small portions of the potato mixture and shape them into small, round patties or fritters, approximately 1 inch thick. Place them on the prepared baking sheet, ensuring they are spaced apart to allow for even baking.
- Drizzle a little oil over the top of each pakora to help them crisp up in the oven. You can also lightly brush them with oil for a more even coating.
- Bake the pakoras in the preheated oven for about 20-25 minutes, flipping them halfway through the cooking time to ensure they are golden brown and crispy on both sides.
- While the pakoras are baking, prepare the cilantro sauce. In a blender or food processor, combine the fresh cilantro, yogurt, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust the seasoning to taste.
- Once the pakoras are done baking, remove them from the oven and let them cool slightly. Serve warm with the cilantro sauce on the side for dipping.
- Enjoy your delicious Baked Potato Pakoras with Cilantro Sauce as a snack or appetizer!
Tips
- Moisture is Key: Ensure your mashed potatoes are not too wet. If they seem watery, let them sit for a few minutes or add a bit more chickpea flour to achieve the right consistency.
- Spice Customization: Feel free to adjust the spice levels. If you prefer less heat, reduce the red chili powder, or for extra kick, add a pinch of garam masala.
- Crispy Surface Trick: For extra crispiness, you can lightly spray or brush the pakoras with oil before baking, which helps them achieve that perfect golden-brown exterior.
- Uniform Size Matters: Try to make your pakoras similar in size to ensure even cooking. Using a small ice cream scoop or measuring spoon can help maintain consistency.
- Cooling Rack Technique: After baking, let the pakoras rest on a cooling rack for a few minutes to prevent them from becoming soggy on the bottom.
- Sauce Variations: While the cilantro sauce is delightful, you can also experiment with mint chutney or a tangy tamarind sauce for different flavor profiles.
- Make-Ahead Friendly: You can prepare the pakora mixture in advance and refrigerate it, making it perfect for quick preparation when guests arrive.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
