Tuesday, 27 September 2016


Barnyard millet crunchy pakoras are the crunchy and tasteful snack for ensuing monsoon evenings.

We are becoming millet lovers , innovating and experimenting various versatile versions to introduce these millets replacing the polished rice in our day to day food. This is one of the versatile snacks, you crave for.

How to make crunchy pakoras?


Barnyard millet flour 100 gms
Besan flour 200 gms
Cooking soda one spoon (small)
Salt to taste
Bellary onions chopped two cup
Green chillies three finely chopped
Curry leaves half cup finely chopped
Coriander leaves finely chopped half a cup
Ginger gratings one spoon
Fennel seeds one spoon
Mint leaves half cup
Tender adamant creeper (Pirandai Bits) quarter cup 
Sesame oil to deep fry


In a dry bowl, mix the besan flour, cooking soda, salt, barnyard millet flour well.
Add water little by little to  knead pakora dough (tight) consistency.
Incorporate all the items such as onion, green chillies, ginger gratings, fennel seeds, coriander leaves, curry leaves, mint leaves and tender adamant creeper stems with the dough.
Heat the sesame oil over a medium flame.
Once the oil attains the deep frying temperature, Drop the rough sized portions of the dough  using  fingers.
Allow to deep fry to golden brown and crispy texture.


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