Here we increase the quantity of vegetables and bake the pakoras instead of deep frying them. The results are savory and delicious.
This recipe will make approximately 30 pakoras.
1 large sweet potato, peeled and grated using a food processor or a box grater, approximately 4 to 5 packed cups
1 small onion, cut in half length-wise and sliced into very thin strips (a mandolin works well), about 1/2 cup total
1 cup garbanzo bean flour
2 Tbsp rice flour
1/2 tsp dried mango powder (amchoor)
1/2-1 tsp red chili powder (cayenne) or to taste
1/2 tsp turmeric powder
1 tsp salt
3-5 Tbsp water
Pre-heat oven to 375.
Line a baking sheet with parchment paper.
Combine the grated sweet potato and sliced onion in a large bowl, mix well, and set aside.
In a separate bowl, combine the garbanzo bean flour, rice flour, mango powder, red chili powder, turmeric, and salt. Blend well using a whisk until the mixture is light and fluffy.
Gradually add the dry ingredients to the vegetables. Mix in a few tablespoons at a time until everything is well incorporated.
Set the pakora batter aside for 15 minutes, mixing once or twice during that time. The vegetables will release water and the mixture will become sticky.
Add water, one tablespoon at a time, to the vegetable mixture to make a stiff batter, mixing it well.
Scoop pakora mixture onto the prepared baking sheet, using about 2 tablespoons for each pakora. Make them larger or smaller according to your taste.
Bake for 25-30 minutes, until the tops and undersides are nice and brown.
Serve hot with cilantro chutney.