Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins
Pearl millet is also called Kambu(Tamil), Sajje / Sajjalu (Kannada / Telugu), and Bajra (Hindi). Pearl millet / Kambu is one variety of millet that is loaded with good nutrients like Calcium and magnesium along with fiber. Kambu is also a boon to fight against type 2 diabetes. I usually make dosas, idlis, and rotis with bajra /kambu flour. This time I planned to replace besan with bajra/kambu flour for our pakoda and they turned out very good. I would say it tasted even better than the regular pakoda. The Kambu/bajra pakodas were very crispy outside and soft inside. We had them for a quick evening snack along with a cup of hot ginger tea. Do try this tasty and healthy pakoda and leave your comments.
Ingredients
Adjust Servings
Instructions
- Slice the onions very thin lengthwise, finely chop the green chilies and ginger. Coarsely pound the garlic cloves with a mortar and pestle.
- Take a wide dry mixing bowl, add bajra flour followed by rice flour. Add turmeric powder, red chili powder, salt, fennel seeds, and give a mix.
- Now add the chopped onion, green chili, ginger and garlic to it. Tear curry leaves roughly and adds to the pakoda mixture.
- Sprinkle water and combine together. Make sure to add a small amount of water at a time. The pakoda mix should be in a crumble consistency. It should hold shape if combined between the fist. Heat oil in a heavy-bottomed pan for deep frying. Once it is hot enough, add a ladle of hot oil to the pakoda mixture.
- Take the pakoda mix and add it around the hot oil. Fry the kambu pakoda flipping them on the other sides and repeat until they are fried up completely.
- Remove from oil and drain. Serve hot with ketchup. They turn out very crispy and taste great with a cup of ginger tea.
Notes
- Make sure to onions lengthwise. The roasted onions along with the pakoda taste great.
- Use less water to combine the pakoda mixture. More water will consume a lot of oil and makes the pakoda soggy.
- The addition of hot oil is to get a crispy texture to the pakoda.
- You can also replace bajra/kambu flour with ragi flour too.