Want every flavor of hot onion pakodas without the hassle of frying or the fat an guilt that go with it? Here is an admirable way of literally having your pakodas and eating them too. A few months ago, Uma had blogged something which caught my eye. It however had egg and made them muffins.
Taking off on that concept, I decided to make my baked pakodas without eggs and it was a big hit with all who tasted them.
3/4 cup each of all purpose and whole wheat flour sifted
1 large green onion finely chopped
1 cup of chopped spinach or 1/2 cup of chopped cilantro
2 hot green chilies finely chopped
1/2 tsp salt
1tbsp baking powder
3/4 cup of milk (I used 1 percent)
1/2 cup of cheese of choice (optional)
2tbsp of olive oil
A pinch of asafetida
Preheat oven to 400 F
Prepare your muffin pan by greasing with olive oil
In a pan, heat oil and lightly fry the onions to remove the raw smells
In your mixer bowl or regular bowl, sift the flours
Add the baking powder and the salt to the dry flours and mix
Now add the spinach, onions, chilies and cheese
Mix these for a minute before add the the milk
Mix with milk for a minute or two
If you are kneading with hands, make it pakoda consistency
Scoop with table spoon or ice cream scoop into muffin pans. I used the mini muffin pan to yield more as an appetizer.
Bake for 25-30 minutes ( Check after the 25th minute) or until you see the slight browning on the top.
Enjoy hot with some sauce or just by itself.
NOTE: my next attempt will be with besan the original pakoda flour.. will post pictures if they turn out well.
Until Blog Hop Wednesday, Adios & Alvida