Baked Dhaniya Pakoda

An almost zero oil, healthy re-creation of the beloved Coriander leaf Pakoda. It’s tasty and you don’t even have to worry about your arteries.

Written by Feashts

3 people

Serves 3 people

25 fritters

Best with milk Chai

15 mins

Prep time

Dhaniya Patta Pakoda - but Baked!

If you’re wondering if it tastes good, without the oil, it does. The taste of coriander leaf is far more intense in these baked pakodas. I love fried food, but I also love myself. I have been making an effort to include less oil in my diet in order to lose weight, having gained 20+ kilos from 2022. I also like my food, tasty, like any sane human being. 

Baking foods that are normally deep fried, can taste good. All that needs to be done is slight adjustments in the ingredients used. This healthy pakoda is my first attempt to eating healthy and tasty at the same time. If you have any suggestions, please let me know in the comment section.

 

Ingredients

  1. Coriander leaf – 85g
  2. Onion – 140g
  3. Green Chili – 15g [Add more if you like spiciness!]
  4. Jaggery – 15g [N.B. –  If you are using Sugar, use 9g]
  5. Besan – 30g
  6. Rice Flour – 20g
  7. Mustard oil – 15g [If mustard oil is too pungent for you, use any vegetable or seed oil you prefer]
  8. AP Flour (optional) – 15g [I will not use this next time. It’s not needed]
  9. Salt – 1/2 tsp
  10. Water – 1/4 Cup

Instructions

Baking Instructions : I use a 30L oven and any instructions given below will be based on that. You may need to keep an eye on the Pakodas until they get golden brown, if you have a bigger or smaller oven.

  1. Wash the fresh coriander leave. Cut of the roots, and chop it roughly, around 1 inch chops.
  2. Thinly slice onions, and separate the layers
  3. Chop the green chilies too. 
  4. In a bowl add the vegetables and leafy greens. Add Besan, rice flour, Salt and jaggery. 
  5. Add 2 tsp mustard oil and save the rest of the oil for later.
  6. Add water and mix everything well. Let it rest for 10 minutes, so everything dissolves well. Before putting on the baking tray, make sure to mix once more.
  7. Line a baking tray with baking paper. Lightly brush mustard oil on the baking sheet.
  8. Add 1 tbsp of the coriander leaf mixture onto the tray. Do not form balls. Rough shape will taste the best.
  9. Finally, brush the top of the mixture and the edges with mustard oil.

Baking :

  1. Preheat the oven for 10 minute at 230°C. 
  2. Place the baking tray on the lowest rack for the first 10 minutes at 230°C. 
  3. Then, put the rack in the middle rack 17-20 minutes at 210°C until the edge are slightly brown and the top is golden brown (Not adding too much batter mixture for each fritters is key. So each 1tbsp fritter gets space to get crispy around the edges and on the bottom as well)
  4. Take out the tray and let it cool for 5 minutes.
  5. Serve with hot milk tea, and a bit of spicy mint chutney!

All my love, feashts.

Product Links

Scroll to Top