Millet Pakoda Recipe – Onion & Ginger Fritters with Hing

Last Updated on 4 months by Neha Deshmukh

Millet Pakoda Recipe – Onion & Ginger Fritters with Hing

Introduction

Oh, pakodas! Is there anything more comforting on a rainy day? Seriously, the smell of hot oil and spices frying up these little fritters just makes everything better. I remember my grandmother making pakodas every monsoon, and the whole house would fill with the most incredible aroma. Today, I’m sharing a healthier twist on this classic – a Millet Pakoda recipe! It’s packed with flavour, wonderfully crispy, and uses the goodness of millet flour. Trust me, you won’t miss the refined flour at all.

Why You’ll Love This Recipe

This isn’t just another pakoda recipe. It’s a celebration of flavour and health! Here’s why you’ll adore it:

• Nutritious: Millet is a powerhouse of nutrients, making these pakodas a guilt-free indulgence.
• Crispy Perfection: We’ve got tips and tricks to ensure maximum crispiness.
• Aromatic & Flavourful: The combination of onions, ginger, green chillies, and a hint of hing is simply divine.
• Easy to Make: Despite sounding fancy, these are surprisingly simple to whip up.

Ingredients

Here’s what you’ll need to make these delicious Millet Pakodas:

• 1/3 cup mixed millet flour (about 60g)
• 1/4 cup gram flour (besan) (about 30g)
• 1 tbsp rice flour (about 8g)
• 2 medium onions (about 200g)
• 1/2 tsp red chilli powder (about 2.5g)
• 2 pinches hing/asafoetida (about 1/4 tsp)
• 1 finely chopped green chilli (adjust to taste)
• A few curry leaves (about 10-12)
• A few coriander leaves, chopped (about 1 tbsp)
• A few mint leaves, chopped (about 1 tbsp)
• 1/2 inch piece of ginger, finely chopped
• 1 tbsp hot oil
• 1/2 tsp ghee
• 1.5 tbsp water (about 22ml)
• Salt to taste
• Cooking oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything comes together perfectly:

• Mixed Millet Flour: I love using a mix of millets (like foxtail, barnyard, and proso) for a more complex flavour. You can find it at most health food stores or online. If you only have one type of millet flour, that works too!
• Hing/Asafetida: This little pinch adds a wonderful savoury depth. It’s a staple in Indian cooking and aids digestion. You can find it in Indian grocery stores.
• Regional Variations in Pakoda Styles: Pakodas are incredibly versatile! Some regions add potatoes, others use different flours. Feel free to experiment – that’s the beauty of this recipe. My friend’s mom always adds a little turmeric for colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, thinly slice the onions and finely chop the ginger, green chillies, mint, curry leaves, and coriander leaves. Having everything prepped makes the process so much smoother.
2. In a bowl, combine the millet flour, gram flour, rice flour, sliced onions, chopped ginger, green chillies, mint, curry leaves, coriander leaves, red chilli powder, hing, and salt. Now, here’s the trick – mix everything really well without adding any water. The onions will release their moisture, and that’s what we want!
3. Heat the oil for frying. Once hot, add 1 tablespoon of hot oil and the ghee to the flour mixture. This is key for that lovely crispy texture. Mix thoroughly to combine.
4. Now, sprinkle the water gradually, a little at a time, and mix to form a thick, dough-like batter. It shouldn’t be too runny.
5. To test if the oil is at the right temperature, drop a tiny bit of batter into the oil. If it rises to the surface immediately, the oil is ready! Reduce the heat to medium-high.
6. Pinch small portions of the batter (about 1-2 inches) and carefully sprinkle them into the hot oil. Don’t overcrowd the pan.
7. Fry the pakodas until they are golden brown and crispy, flipping them halfway through.
8. Remove the pakodas from the oil and drain them on paper towels to remove any excess oil.

Serve hot!

Expert Tips

• Don’t skip the ghee! It adds a lovely flavour and helps with crispiness.
• Make sure the oil is hot enough before adding the batter. Otherwise, the pakodas will absorb too much oil.
• Don’t overmix the batter. A little bit of texture is good.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply replace the ghee with a vegan butter alternative or an extra tablespoon of oil.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as your asafoetida (hing) doesn’t contain any gluten-based additives. Always check the label!
• Spice Level Adjustment: Adjust the amount of green chillies and red chilli powder to your liking. My husband loves them extra spicy!
• Monsoon/Rainy Day Adaptation: Add a pinch of turmeric for extra warmth and immunity-boosting properties – perfect for a chilly, rainy day.

Serving Suggestions

Millet Pakodas are best enjoyed hot and fresh! Here are a few serving ideas:

• With a cup of hot chai (tea) or coffee.
• With your favourite chutney – mint-coriander chutney, tamarind chutney, or even a simple tomato ketchup.
• As a snack during a rainy day gathering with friends and family.

Storage Instructions

Leftover pakodas can be stored in an airtight container at room temperature for up to 2 days. However, they are best enjoyed fresh. To reheat, you can pop them in the oven or air fryer for a few minutes to crisp them up.

FAQs

Let’s answer some common questions:

• Is millet flour a good substitute for wheat flour in pakodas? Absolutely! Millet flour adds a lovely nutty flavour and a boost of nutrition. You might find the texture slightly different, but it’s a delicious and healthy swap.
• Can I make these pakodas ahead of time? It’s best to make them fresh, but you can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just add the hot oil and ghee right before frying.
• What is hing and where can I find it? Hing (asafoetida) is a pungent spice used in Indian cooking. You can find it in Indian grocery stores or online.
• How do I get the pakodas extra crispy? Make sure the oil is hot enough, don’t overcrowd the pan, and add the ghee to the batter.
• Can I use a different type of oil for frying? You can use any neutral-flavoured oil, such as sunflower oil, canola oil, or peanut oil.
• What chutneys pair well with millet pakodas? Mint-coriander chutney, tamarind chutney, and green chilli chutney are all fantastic choices!