NON FRIED Crispy Pakora Recipe

Ingredients
2 cups Chickpea flour (aka - Gram flour, Garbanzo flour, besan)
1 tsp baking powder
1 tsp salt
2 tsp garam masala or curry powder (or~ 2 tbsp of your favorite curry paste)
1.5 tsp cumin
½ tsp turmeric
½ tsp crushed red pepper
½ tsp garlic powder or 2 cloves fresh, crushed garlic
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½ head small cauliflower, chopped into small bite-size pieces (about 3 cups)
1 small/medium onion, finely chopped
½ cup peas (fresh/frozen)
1 large carrot, grated
1 small red potato, grated

Instructions

1. Preheat oven to 500F. Grease a large baking sheet very well with your favorite mild, cooking oil
2. In a large bowl, mix together dry ingredients (down to the dashes in the ingredient list). Stir in enough water to create a batter, almost pancake-batter consistency, but a little thicker. It took me about 1¼ cups of water. Don't add extra water! If you're using curry paste instead of powder mix it into the batter with the water. Let batter sit.
3. Prepare veggies and then dump them all into the batter, mixing well to coat
4. Using a tablespoon (the kind you eat with), take scoops of battered veggies and drop onto the well oiled baking sheet
5. Bake for 8-9 minutes, then flip and bake another 10 minutes, until golden brown. You can spray or brush them with oil before putting them back in the oven if you're looking to resemble the deep-fried version a little more closely.
6. Serve hot with 'Raita' or an Indian tomato sauce or just enjoy them on their own! I like to mix garlicky, tomato sauce with a little greek yogurt or sour cream and some curry paste to taste.