1 red chili pepper or jalapeno, diced (remove the seeds if you want your pakoras less hot)
1 cupbroccoli florets, chopped into small floret pieces
¾ - 1 cup water
Preheat the oven to 4250 F (2200 C).
Line a baking sheet (enough for 6 pakoras) with parchment paper.
In a medium bowl, mix together the chickpea flour, salt, cumin, and turmeric.
Start slowly adding water, starting with ½ a cup and then 1 tablespoon at-a-time until you have a thin batter (think pancake). Whisk or stir the batter to thoroughly moisten the flour and reduce the lumps.
Once the pakora batter is smooth, carefully mix in the vegetables.
Test the batter by spooning some on a plate. If it immediately melts into a thin puddle, you need to add more flour.
Use a large spoon or small measuring cup to add 6 equal portions of batter onto the baking tray.
Immediately add the pakoras to the oven. Bake them for 15 minutes or until they are firm and golden on the top.
Serve as a side with your favorite Indian cuisines or as a quick snack.
To reheat baked pakoras, be sure to pre-heat your oven to 3500F (1800C). To prevent them from burning and help them heat in the center, cover them in foil or a baking dish with a lid. Reheating will take 15 minutes. If the pakoras are frozen, they will take about 20 – 25.
Freeze pakoras after baking them. Separate each pakora with parchment paper. Place them in a freezer bag or wrap them thoroughly in plastic wrap.
The easiest 'fix' for a batter that is too thin is to add more chickpea flour. Test the batter after you have mixed in all the ingredients by placing a spoonful on a plate. If it flattens out completely, then add a bit more flour to the batter. Be sure you put the pakoras in the hot oven immediately after placing them on the baking tray.