These baked pakora are as crispy and flavorful as restaurant-style onion bhajis, but made in the oven instead of deep-fried. Serve them as an appetizer for an Indian meal, a party snack, or a TV-time treat.
These crispy baked onion pakora (onion bhaji) are an easy, lower-fat alternative to traditional fried fritters while still delivering that satisfying crunch, warm spices, and the sweet umami of caramelized onions. They’re simple to make, versatile, and much less greasy than the fried version.
More veggie snacks and appetizers from the blog
- Zucchini Carrot Chickpea Fritters
- Baked Broccoli Pakora
- Apple Fritters
- Baked Dal Samosa
- Cajun Chickpea Fries
- Garlic Fries
Baked Onion Pakora / Bhajji
Ingredients
- 2 cups thinly sliced onion (red onion works best; separate the slices so they don’t clump)
- 1/3 cup chickpea flour (besan) – add 1 tbsp more if needed
- 2 tablespoons rice flour
- 1/2 teaspoon minced ginger
- 1–2 green chilies, finely chopped
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne or Indian red chili powder
- 1/2 teaspoon salt
- Generous pinch baking soda
- 1 tablespoon oil
- 2–3 tablespoons water, as needed
Instructions
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Add the thinly sliced onions to a large bowl and separate the pieces so they don’t clump.
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Stir in the spices: turmeric, cayenne, minced ginger, chopped chilies, salt, chickpea flour, rice flour, and baking soda.
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Drizzle the oil over the mixture and toss to combine.
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Let the mixture rest 5–10 minutes. The onions will release some moisture, which helps you decide how much water to add.
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Add water a little at a time to form a pasty mixture. It should coat the onions rather than become a loose batter. If you want more coating, add 1–2 tablespoons more chickpea flour and a splash of water.
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Spoon small to medium portions onto a parchment-lined baking sheet, keeping pieces fairly compact so there aren’t large clumps. Bake at 400°F (205°C) for 20–25 minutes. Check after 17–18 minutes, rotate the sheet if needed, and optionally brush a little oil on the pakora for extra browning. Continue baking until crisp and golden.
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Let the pakoras cool a few minutes on a wire rack to keep them crisp. Serve warm with your choice of dips.
Video
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Ingredients
- Onion – thinly sliced; red onion gives the best flavor.
- Chickpea flour and rice flour – the combination helps deliver extra crispness.
- Minced ginger, green chilies, turmeric, and red chili powder for an authentic spice profile.
- Salt – to taste.
- Baking soda – a pinch to lighten the coating.
- Oil – a small amount for flavor and improved texture; the baked version uses much less oil than frying.
Tips
- You can add spiralized carrots, but avoid very juicy vegetables in the baked version—those perform better when fried.
- Separate the onion slices well so they don’t clump. A mandoline or spiralizer speeds prep and gives even slices.
- Optional additions: chopped curry leaves or a pinch of ground cumin in the batter.
- Cool the pakora on a wire rack after baking to prevent steam from making them soggy.
- Sprinkle chaat masala just before serving for an extra burst of flavor.
How to bake onion pakora in the oven
Add thinly sliced onions to a large bowl and separate the pieces. Mix in the spices, chickpea flour, rice flour, salt, and baking soda. Drizzle with oil and toss to coat. Let the mixture sit 5–10 minutes so the onions release moisture.
Add water a tablespoon at a time until you reach a pasty coating that clings to the onions—it should not be runny like pancake batter. If you prefer more coverage, add another tablespoon or two of chickpea flour and a splash of water.
Spoon small to medium portions onto a parchment-lined baking sheet, keeping the pieces compact so you don’t end up with thick, doughy clumps. Bake at 400°F (205°C) for 20–25 minutes. Check around 17–18 minutes, rotate the tray if necessary, and optionally brush a little oil on the pakora to encourage browning. Continue baking until they’re golden and crisp. Let cool a few minutes before serving.
What to serve with onion pakora?
Serve these pakora with vegan cucumber raita, mint or coriander chutney, coconut chutney, tamarind chutney, or a simple avocado dip. They’re also tasty with ketchup for a casual snack.
