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