Onion Pakoda is a very crunchy and spicy snack and its my all time favourite. Most of us love eating pakodas. We can make pakoda using onion, peanuts, cashews and even with mixed vegetables. Besan / Gram flour is the main ingredient of the pakoda. But in this recipe, instead of besan as main ingredient we are going to use kambu flour (Pearl Millet flour) as the main ingredient. We are going to add besan and rice flour in little quantity but kambu flour is the major proposition. Kambu Pakoda is a very simple but crispy and tasty snack for a wonderful evening.
Nowadays, most of us are health conscious. People are trying to use more non-glutinous foods and also healthy cereals. Apart from offering excellent taste, Pearl millet(Kambu) contains essential mineral and nutrients, which provide the body with a variety of advantages. Pearl Millet has about 378 calories per 100 gm of weight. So very healthy millet to include in our day to day diet. So lets try to do pakoda using kambu flour hereafter. Lets see how to make this crunchy snack!
Tips for making Kambu Pakoda:
- We can use any millet flour or mixed millet flour to make this pakoda
- Millet flour doens’t have gluten, so gram flour helps to bind the pakoda mixture
- We can also add cashews if we like. Peanuts are optional. If added will give nice crunchy taste
- Adding hot oil and ghee to the pakoda mixture helps to get crispy pakoda
- Sprinkle water little by little and mix. If the water added is too little, pakoda will be so hard. If we add more water, pakoda’s will absorb more oil and becomes soggy after deep frying
- We can add handful of chopped spinach to make this pakoda even more interesting
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Recipe Card for Kambu Pakoda Recipe | Onion Pakoda using Kambu Flour | Pearl Millet Pakoda Recipe:
Kambu Pakoda Recipe | Onion Pakoda using Kambu Flour | Pearl Millet Pakoda Recipe
Kambu (Pearl Millet) Pakoda, Onions, peanuts and spices are mixed with Kambu flour, besan and rice flour which are then dropped and deep fired in oil to get crispy and tasty pakoda. Instead of using besan and rice flour, this millet flour makes this pakoda more interesting and tasty!
Servings 4 people
Calories 266kcal
Equipment
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- ¾ Cup Kambu Flour (Pearl Millet Flour | bajra Flour) 1 Cup - 250ml
- ⅓ Cup Gram Flour (Besan / Chickpea Flour)
- ¼ Cup Rice Flour
- 2 Onion Finely sliced
- ¼ Cup Peanuts
- 1 tsp Red Chili Powder
- 1 tsp Ghee (Clarified butter)
- 2 tsp Coriander Leaves
- 2 Cups Oil For Deep Frying
Instructions
- Heat oil in a pan and keep the flame in medium. Finely chop the onions length-wise.
- Take a mixing bowl, add kambu flour, besan and rice flour and mix well. To this add salt, red chilli powder.
- Then add finely chopped onion, peanuts and coriander leaves and mix everything well.
- To this, now add 3 tablespoon of hot oil and ghee and mix well. The hot oil and ghee plays the main part in making the pakodas crispier.
- Add water little by little and mix well so that all the ingredients are mixed up well.
- Check if the oil is hot by dropping a pinch of dough and if the dough raises up immediately, then the oil is ready. Take handfull of pakoda mixture and gently drop it in pieces in the oil.
- Deep fry the pakoda in medium flame till the pakoda is crispy and turns golden brown color. Remove the pakoda from oil and place it in paper towel to drain excess oil.
- Serve the yummy and crispy Kambu Pakoda with hot coffee / tea and slurp!!!
Nutrition
Serving: 100g | Calories: 266kcal | Carbohydrates: 26g | Protein: 9g | Fat: 14g
Instructions with Step by Step Pictures:
- Heat oil in a pan and keep the flame in medium. Finely chop the onions length-wise. Take a mixing bowl, add kambu flour, besan and rice flour and mix well. To this add salt, red chilli powder.
- Then add finely chopped onion, peanuts and coriander leaves and mix everything well. To this, now add 3 tablespoon of hot oil and ghee and mix well. The hot oil and ghee plays the main part in making the pakodas crispier.
- Add water little by little and mix well so that all the ingredients are mixed up well. Check if the oil is hot by dropping a pinch of dough and if the dough raises up immediately, then the oil is ready. Take handfull of pakoda mixture and gently drop it in pieces in the oil.
- Deep fry the pakoda in medium flame till the pakoda is crispy and turns golden brown color. Remove the pakoda from oil and place it in paper towel to drain excess oil.
- Serve the yummy and crispy Kambu Pakoda with hot coffee / tea and slurp!!!
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| Kambu Pakoda Recipe | Onion Pakoda using Kambu Flour |
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