Bajra Pakodas

Vidya Lohith
Vidya Lohith|
Last updated on Jan 10th
Our usual weekend supermarket trip never ends without getting some type of millet home. This time around my eyes fell on Bajra flour, something that I have never attempted in my kitchen until I made these yummy, mouth watering pakodas. My next adventure would be to try and bake something with them until then enjoy the simple pakodas.
  • Prep Time10Minutes
  • Cooking Time15Minutes
  • Serves4people

Recipe Ingredients

  • 1 cup Bajra Flour
  • 2-3 tbsp Whole Wheat flour or Rice Flour
  • 1 tbsp milk/yogurt
  • 2 Green chillies + 1 Garlic Clove + 1/2 inch Ginger - crushed or minced into very thin pieces
  • 2-3 tbsp coriander leaves chopped finely
  • Indian Spices - 1/2 tsp each (turmeric powder + coriander powder + red chilli powder + cumin powder)
  • 1 tbsp oil
  • salt as per taste
  • Water to knead the dough
  • Oil for Deep frying

Recipe Preparation

  1. In a bowl, combine together Bajra Flour and Whole Wheat/Rice Flour.
  2. To this add in the green chilli, garlic cloves and ginger.
  3. Add coriander leaves, spice powders and salt. Combine everything together.
  4. Add the oil, yogurt/milk to the mixture.
  5. Give it a knead till it looks like bread crumbs.
  6. Knead with enough amount of water.
  7. Keep it covered for 5-10 minutes.
  8. In a wok, heat up the required amount of oil for deep frying.
  9. Take lemon sized balls and press them between your palms and slide them into the oil. Turn them around for even cooking.
  10. Enjoy them hot with evening tea.
My Tip: 1) Stop and knead after every addition of water for a very wet/dry dough would never give us crispy yummy pakkodas. 2) Adding a tsp of oil to the dough helps in reducing the amount of oil each pakkodas takes up while deep frying.