Baked vegetable pakoras and mango sauce are a whole food, plant-based and oil-free version of an Indian classic. Make this flavorful, easy side or quilt-free snack in 30 minutes. Serve is up with easy one-pot lentil dahl and it’s go mealtime.
There’s something special about having a meal with something freshly baked. The kitchen always smells like you’ve been spending hours. Ok, not so many hours with these baked pakoras. When it comes to cooking (and baking), I like to choose easy. That doesn’t mean I compromise. Not me. I like food way too much.
Do it your way
These pakoras are great with broccoli and onions; however, you can take this concept and make it your own. Whatever leftover veg you happen to have on hand can be tossed into this simple batter. Let’s get creative. As long as you keep to whole food, plant-based ingredients, the sky (and your imagination) is the limit.
Because dried fruit is, well, dried, it has a more intense flavor. Dried mangoes in particular are much sharper than fresh. Once they are revived in water, they can be used not just for a sauce, but to ramp up curries and other dishes. One idea is to prepare a mango paste (blend mangoes with water) and then store in and ice cube tray for quick future use. This is one strategy to make your whole food, plant-based cooking creations a little quicker.
I love meals with a lot of variety, but it can be a struggle to plan, prepare, cook and time a main course and then take up a creative side(s) as well. When For me, the key ingredient is organization. I take a few minutes with whatever recipes I’m using and consider which ingredients are alike (say chopped onions) and what my cooking times are all about. I organize the kitchen dance before I start to execute. Organization doesn’t imply inflexibility, but it can offer a chance for success. That extends to the idea of always having access to whole food, plant-based ‘quick fixes’. Pakoras & mango sauce anyone?
Baked pakoras and mango sauce make the perfect accompaniment to any Indian-inspired meal or as a healthy snack. Plant-based and oil free, you’ll enjoy every guilt-free bite. Great with easy one-pot lentil dahl.
- 1 ½ cups (140 gl) chickpea flour
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 cup (150 g) thinly sliced onion
- ¼ cup (40 g) finely chopped red chili pepper
- 1 cup (180 g) finely chopped broccoli
- 1 ½ cups (240 g) dried mangoes
- 1 cup water
- 1 tbsp fresh ginger, minced
- 1 tsp fresh red chilies, minced
- 2 tbsp red onion finely diced
- 2 tbsp fresh coriander (cilantro), coarsely chopped
- 1–2 limes, juiced
- Preheat oven to 425°F (2200C), line a baking sheet with parchment paper
- In a medium mixing bowl, whisk chickpea flour with salt and spices and then add the water slowly until you have a thick batter.
- Add thinly sliced onion, chopped broccoli, and chili if using to the batter and stir to incorporate.
- Spoon large dollops onto the baking sheet, spaced about 1-2 inches apart.
- Bake for 8-10 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.
- Place the mangoes in a bowl with the water. Soak until the mangoes re-hydrate (about 1 hour)
After the mangoes are re-hydrated, drain any excess water and put them in a blender along with the ginger, red chilies, onions and lime juice.
- Starting on a slow speed and then ramping up higher, blend the ingredients until you have a smooth paste. Add more lime juice if necessary, to get your desired consistency.
- Transfer the mixture to a small bowl and mix in the coriander.
- Serve this delicious side with easy one-pot lentil dahl.
- You can prepare the pakora batter in advance. Just add a bit of water if the batter is too thick upon standing.
- Get creative with your pakora ingredients by substituting the broccoli for cauliflower or adding shredded carrots. Just about anything goes.
- In a pinch, you can grind dry chickpeas to make a flour. It’s tedious for the amount you need, but can be done.
- I’ve found the best way to reheat is the microwave.
- Re-hydrate your mangoes overnight or during the day in the refrigerator.
- Mango paste lasts over a week in the fridge so make it well ahead of time or double up the batch for later in the week.
- Category: Sides & Sauces
- Method: Blend/Bake
- Cuisine: Plant-based
Keywords: Baked pakoras & mango sauce - a great whole food, plant-based side or snack in less than 30 minutes.