Love vegetable pakora but need a more waist-friendly option? These Baked Asparagus Pakoras are for you! I used a traditional chickpea batter, but instead of frying the veggies, I baked them on a sheet pan. The asparagus spears turn out crispy and delicious, and you can snack on these without any guilt.
Desi has a special relationship with asparagus. Every time we see it at the store, he wants to buy it. When I try to explain to him that the stalks don't look fresh, or the price is too high, he pouts and sulks like a kid without candy. And that's a true story.
It's easy to understand Desi's obsession. Crisp, flavorful and nutty, this stalk is almost surely at the top of any vegetable lover's list. Asparagus is also packed with nutrients, including vitamins, copper and folate. And given how often it comes home with us, I'm always looking for new ways to cook it up.
One of my favorite recipes is this one for Baked Asparagus Pakoras. I bake up a batch on weekend nights before we plunk ourselves in front of a movie or a favorite television show and we can snack away without worrying about calories headed straight for our butts. Because everything in these pakoras is healthy, and there's not even that much oil to worry about-- the way you would, if these were fried.
Keep in mind that when you bake pakoras instead of frying them, you won't get the same crunch. But these are crunchy enough and so flavorful -- and healthy, do I need to say that again? -- that you won't mind the trade off. I bake them at a high temperature because I want the coating to crisp up before the asparagus turns soft-- you want it to retain some of that charming bite.
Here, then, is the recipe. Enjoy it with a steaming hot cup of vegan cutting chai!
More Indian snack recipes
Recipe card
Baked Asparagus Pakoras
Ingredients
- 24 stalks asparagus (hard ends trimmed)
- ¾ cup besan
- 1 teaspoon cumin seeds
- 1 teaspoon paprika (or cayenne or any spicy red chili powder for more heat)
- 1 teaspoon garlic powder (optional)
- ¼ cup cilantro (finely chopped)
- Salt to taste
- Oil for spraying
Instructions
- Cover a baking sheet with aluminum foil or parchment paper and spray with oil to coat the surface.
- Mix all the ingredients (except oil and asparagus) in a bowl and add enough water to make a thick batter, about the consistency of a pancake batter.
- Dip the asparagus stalks, one at a time, in the batter making sure it's evenly coated. Lay the stalks side by side, without touching, on the baking sheet.
- Spray once more with oil to coat the tops.
- Preheat the oven to 450 degrees and bake the asparagus stalks for 15-20 minutes or until the besan coating is golden.
- Remove the baking sheet and carefully lift out the asparagus stalks with a pair of tongs.
- Serve hot or warm.
Nutrition Information
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Donna says
These are delicious!!! What a great recipe. Thank you!
Vaishali says
Awesome, so happy you enjoyed these! They are a family favorite here as well.
Priya suresh says
Asparagus in pakoda, seriously... That too baked, am loving it.
Vaishali says
Thanks, Priya. 🙂
Mythreyi says
Like the indian twist to those Asparagus! Bright Pictures!
Vaishali says
Thanks, Mythreyi.
sarojinididi says
Yum! This beats potato chips every time; thanks for sharing it 🙂
Vaishali says
Thanks, Sarojini, definitely a good substitute for potato chips. 🙂
vidhya says
yay yay yay! I am making this tonight 😀 Was wondering how to use up the asparagus in my fridge and then I find THIS!
Vaishali says
Hi Vidhya, hope you'll try it. Definitely a great way to use up asaparagus. 🙂