Makka Atta Pakoda Recipe

Making pakoda (bhajis) crispy and spongy is a question everyone has. I made pakoda (bhaji) using corn flour, and these pakoda have become very spongy. They are very easy to make, and just use a few important tips that I have shared. You will really like the taste of these pakoda (bhajis). Makka Atta Pakoda Recipe.

Ingredients:

• 1 Cup Makka Atta (Cornmeal)
• 1,1/2 tbsp Besan (gram flour)
• 1/2 glass of water
• 2 medium-sized onions, finely chopped
• 10-12 curry leaves, finely chopped
• 1/2 tsp carom seeds (ajwain)
• 1 tbsp coriander-cumin seeds powder
• Coriander leaves, finely chopped
• 1 tbsp (Green Chilli-Cumin Seeds-Ginger-Garlic) Paste
• A pinch of asafoetida (hing)
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 pinches of baking soda (Eating Soda)
• Oil for frying

Also Read – Simple Maharashtrian Dry Prawns Sukkha Recipe

Instructions:

1. In a bowl, combine the makai pith (Makka atta) and besan (gram flour).
2. Gradually add water and mix until a smooth batter forms.
3. Beat the batter with a light hand for 5-7 minutes.
4. Add the chopped onions, curry leaves, carom seeds (ajwain), coriander-cumin powder, coriander leaves, green chillies-ginger-garlic-cumin paste, asafoetida (hing), turmeric powder, and salt to the batter. Mix well.
5. Add baking soda and a little water, and mix gently.
6. Heat oil in a pan.
7. Drop spoonfuls of the batter into the hot oil.
8. Fry on medium heat until golden brown and crispy.
9. Remove the bhaji (pakoda) from the oil and drain on tissue paper.
10. Serve hot and enjoy.

Tips for extra crispy bhaji (pakoda):

1. Beating the batter well is essential for a light and airy texture.
2. Ensure the oil is hot but not smoking for even frying.
3. If not using baking soda, heat a spoonful of oil and add it to the batter after beating. Mix well.
4. You can also add 1,1/2 tbsp of rice flour for extra crispiness.

Makka Atta Pakoda Recipe

Shubham Nimbalkar

Here are some very important tips for making crispy/spongy pakodas (bhajis). Do try them for sure.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course Pakoda Recipe

Cuisine Indian

Servings 4

Ingredients

  

• 1 Cup Makka Atta Cornmeal
• 1,1/2 tbsp Besan gram flour
• 1/2 glass of water
• 2 medium-sized onions finely chopped
• 10-12 curry leaves finely chopped
• 1/2 tsp carom seeds ajwain
• 1 tbsp coriander-cumin seeds powder
• Coriander leaves finely chopped
• 1 tbsp Green Chilli-Cumin Seeds-Ginger-Garlic Paste
• A pinch of asafoetida hing
• 1/4 tsp Turmeric powder
• Salt to taste
• 2 pinches of baking soda Eating Soda
• Oil for frying

Instructions

 

• In a bowl, combine the makai pith (Makka atta) and besan (gram flour).
• Gradually add water and mix until a smooth batter forms.
• Beat the batter with a light hand for 5-7 minutes.
• Add the chopped onions, curry leaves, carom seeds (ajwain), coriander-cumin powder, coriander leaves, green chillies-ginger-garlic-cumin paste, asafoetida (hing), turmeric powder, and salt to the batter. Mix well.
• Add baking soda and a little water, and mix gently.
• Heat oil in a pan.
• Drop spoonfuls of the batter into the hot oil.
• Fry on medium heat until golden brown and crispy.
• Remove the bhaji (pakoda) from the oil and drain on tissue paper.
• Serve hot and enjoy.

Tips for extra crispy bhaji (pakoda):

• Beating the batter well is essential for a light and airy texture.
• Ensure the oil is hot but not smoking for even frying.
• If not using baking soda, heat a spoonful of oil and add it to the batter after beating. Mix well.
• You can also add 1,1/2 tbsp of rice flour for extra crispiness.

Video

Keyword indian Snack