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Friday, 23 March 2018

Bajra Pakora (Pearl Millet Fritters)



           Make something different with the Bajra (Pearl Millet) grains. So how about some healthy and yummy pakoras for an enjoyable tea-time snack? It is made with few basic ingredients easily available in your kitchen and can be dished out in no time. They can also be enjoyed hot, with kasundi (mustard sauce),  tomato sauce or green chutney as appetizers too. They also tastes great with hummus and can be a great lunch box meal. 






          As Bajra is packed with essential nutrients like fibre, protein, iron, etc. it is highly recommended in our diet. So make use of it by preparing these yummy pakoras / fritters. Potatoes can be substituted with sweet potato for a healthier version. So check for a step by step guide with pictures to prepare it.







  • 1/2 cup bajra grains, soaked overnight (makes around 20-22)
  • 1 potato, boiled & mashed
  • 1 onion, chopped
  • 1" ginger, grated
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1/2 tsp. garam masala powder
  • 1/4 tsp. cardamom powder
  • 2 fresh red chilies, chopped
  • 2-3 tbsp. coriander leaves, chopped
  • 1 tsp. flaxseed
  • oil to deep fry








          Pressure cook the bajra in sufficient water for 15 minutes on a low flame after the first whistle. Drain and add with rest of the above mentioned ingredients (except oil) into a dough.

           Make round balls out of it and refrigerate for some time. Heat oil in a pan and deep fry in batches till golden in colour.

           Drain on a kitchen towel and serve with kasundi (mustard sauce), tomato ketchup or green chutney for an evening tea-time snack. 





                     Pressure cook the bajra in sufficient water for 15 minutes on a low flame
                     after the first whistle. Drain and add with rest of the above mentioned
                     ingredients (except oil) into a dough.



                                Make round balls out of it and refrigerate for some time.



                     Heat oil in a pan and deep fry in batches till golden in colour.   Drain on a
                     kitchen towel.



                      Serve with kasundi (mustard sauce), tomato ketchup or green chutney for
                      an evening tea-time snack. 












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