Kambu Pakoda

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. https://youtu.be/ZyqhmIyPZHw
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 4 tbsp Bajra flour / Kambu flour
  • 2 tsp Rice Flour
  • 3 tsp Onion (Cut length wise)
  • 3 tsp Green chilli
  • 0.5 stick Ginger (Chopped fine)
  • 4 stick Garlic Cloves (Crushed coarsely)
  • 0.25 tsp Turmeric powder
  • 1 tsp Red Chili Powder
  • 0.25 tsp Fennel seeds
  • 1 stick Curry leaves
  • 1 dash Salt
  • 1 cup Cooking Oil (( For Deep Frying))
Instructions
  1. Slice the onions very thin lengthwise, finely chop the green chilies and ginger. Coarsely pound the garlic cloves with a mortar and pestle.
  2. 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.
  3. Now add the chopped onion, green chili, ginger and garlic to it. Tear curry leaves roughly and adds to the pakoda mixture.
  4. 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.
  5. 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.
  6. Remove from oil and drain. Serve hot with ketchup. They turn out very crispy and taste great with a cup of ginger tea.
Recipe 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.