Pakodis are a timeless Indian snack, enjoyed across regions during evenings, monsoons, and festive gatherings. This Pearl Millet Pakodi recipe introduces a wholesome millet twist by using pearl millet (bajra) flour along with besan and a small amount of rice flour for extra crispiness.

The natural moisture from onions helps bind the batter, reducing the need for excess water. Lightly spiced and deep-fried until golden, these pakodis are crunchy on the outside and soft inside, making them perfect for tea-time snacking.

Ingredients

• Pearl millet flour – 30 g

• Besan (bengal gram flour) – 20 g

• Rice flour – 5 g

• Onions – 2 (thinly sliced)

• Chilli powder – 1 tsp

• Coriander seeds (crushed) – 1 tsp

• Salt – as required

• Water – as required

• Oil – for deep frying

Preparation Method

1. In a mixing bowl, add sliced onions, pearl millet flour, besan, rice flour, salt, chilli powder, and crushed coriander seeds.

2. Mix well and squeeze the onions gently a few times to release their natural moisture.

3. Rest the mixture for 5–10 minutes to allow the flours to absorb the onion juices.

4. Add a small amount of water only if required to form a slightly sticky batter.

5. Heat oil in a pan until it reaches medium-hot temperature.

6. Take small portions of the batter and gently drop them into the hot oil.

7. Fry on medium flame until the pakodis turn golden brown and crisp.

8. Remove and drain excess oil on absorbent paper.

Serving Suggestions

• Serve hot with green chutney or tomato sauce

• Perfect with tea or coffee

• Ideal snack during rainy season

Call to Action

Prepare this recipe using premium-quality pearl millet.
For millet purchases and bulk requirements, call or WhatsApp +91 7281006230.