Jowar Pakoda
Crispy, gluten-free fritters made with jowar (sorghum) flour and sliced onions, seasoned with ginger, green chili, and ajwain. These golden pakodas are perfect for rainy evenings with a cup of hot chai. The jowar flour gives them a distinctive nutty crunch.
Prep Time
10 min
Cook Time
15 min
Servings
3
Difficulty
easy
Ingredients
- Jowar (sorghum) flour — 1 cup (120 g)
- Onion, thinly sliced — 2 medium
- Green chili, finely chopped — 2
- Ginger, grated — 1 teaspoon
- Fresh coriander leaves, chopped — 2 tablespoons
- Ajwain (carom seeds) — 1/2 teaspoon
- Salt — 3/4 teaspoon
- Water — 1/4 to 1/3 cup
- Oil for deep frying — 2 cups (approx.)
Instructions
- 1
In a large bowl, combine the sliced onions with salt. Toss well and let sit for 5 minutes. The salt will draw out moisture from the onions, which helps bind the batter.
- 2
Add jowar flour, chopped green chili, grated ginger, coriander leaves, and ajwain to the onions. Mix well.
- 3
Add water very gradually -- only enough to bring the mixture together into a thick, chunky batter. The moisture from the onions does most of the work. The batter should coat the onions, not be runny.
- 4
Heat oil in a deep kadai over medium heat to about 170 degrees C (340 degrees F).
- 5
Drop heaped tablespoons of the batter into the hot oil, pressing each one slightly. Do not overcrowd the pan -- fry 5-6 pakodas at a time.
- 6
Fry on medium heat for 3-4 minutes, turning occasionally, until uniformly golden brown and crispy on all sides.
- 7
Remove with a slotted spoon and drain on paper towels. Serve hot with green chutney or tomato ketchup.
Tips
- •Use minimal water. The moisture released by salted onions is usually enough. Too much water makes pakodas soggy.
- •Ajwain (carom seeds) not only adds flavor but also aids digestion, balancing the deep-fried nature of pakodas.
- •For extra crunch, add a tablespoon of rice flour or a pinch of baking soda to the batter.