Baked Asparagus Pakoras
For these healthy Baked Asparagus Pakoras, 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.
Servings: 4 servings
Calories: 112kcal
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
Calories: 112kcal | Protein: 6.3g | Fiber: 4.2g