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Craving pakoras during rainy season is the most natural thing for all Indians, isn’t it? Come what may, when it rains, we all need our perfect cups of chai and monsoon-special pakoras. And yet, given the fact that we have all become quite health conscious these days, most of us might feel a tinge of guilt in taking such pleasure from eating deep-fried pakoras. One sure-shot way to skip the guilt entirely is to use healthier ingredients to make your monsoon-special pakoras—and what better way to do that than with millets?
Millets of all kinds are all the rage now, and India has an abundance of varieties you can explore for your millet pakoras. This will ensure the taste aspect, but also the health one. How? Well, millets are a good source of dietary fiber, protein, vitamins (such as niacin and folate), and minerals (such as iron, magnesium, and phosphorus). Including millet in your diet through pakoras can provide a nutrient boost
Millet pakoras can be a suitable choice for individuals who follow a gluten-free diet due to millet's inherent gluten-free nature. It can be a great alternative for those with gluten sensitivities or celiac disease, allowing them to enjoy a tasty and crispy snack without worrying about gluten content. So, the health benefits of making monsoon-special millet pakoras are plenty.
It's worth mentioning that while millet pakoras can offer health benefits, they are typically deep-fried, which increases their calorie content and fat content. Moderation is key, and it's advisable to consume them in moderation as part of a well-balanced diet. Additionally, consider exploring alternative cooking methods, such as baking or air frying, to reduce the amount of oil used in the preparation of pakoras.
Here are some varieties of monsoon-special millet pakoras you can enjoy on rainy days and beyond.
Video Credit: YouTube/Health Ka Tadka
Jowar Onion Pakora
Also known as sorghum, jowar can be used with sliced onions to make the most scrumptious Pyaz Pakoras. The easiest way to do this is to prepare a batter with jowar clour, carom seeds, a bit of asafoetida, salt, turmeric, black pepper and turmeric powder. Just add sliced onions to this batter and deep-fry or air-fry the pakoras.
Little Millet Pakora
Known as samulu in many parts of the country, soaked little millets can be used to make crispy pakoras with or without vegetables. Make a thick batter with little millets, salt, pepper, green chillies, onions and a bit of water. Add a bit of rice flour or semolina if you want to make these pakoras crunchier still.
Foxtail Millet Pakora
Also known as Thinai Vadai in South India, these foxtail millet pakoras also include lentils, making them protein-packed. All you need to do is make a paste of soaked foxtail millets, toor dal and rice flour. Add turmeric, salt, chillies and onions to the mix, shape into round vadas and deep fry or air fry to perfection.
Jhangora Pakora
A traditional variety of pakora from Uttarakhand, these pakoras are made with barnyard millet flour and amaranth leaves. Make a pakora batter with barnyard millet flour, turmeric powder, salt, green chillies, black pepper, salt and water. Add chopped amaranth leaves and deep fry or air fry the pakoras before serving with chutney.
Kuttu Pakora
Most Indians do make pakoras with buckwheat during ritual fasts or vrats, so why not make them during monsoon too? Make a thick batter with buckwheat flour, spices of your choice, and add any vegetables if you want. Paneer, cauliflower, onions and even potatoes can be added to these pakoras to make them more apt for rainy days.
Madua Pakora
Finger millets are known as madua in Bihar, and the pakoras made with this millet flour have a natural red tinge. You can make a thick batter using finger millet flour, rice flour, onions, turmeric, carom seeds, chillies and salt. Deep fry, air fry or oven bake to make these delicious and red Madua Pakoras.
Kambu Pakora
Pearl millets are known as Kambu in South India, and these Kambu Pakoras are a sure-shot healthy option for monsoons. Make a thick batter with pearl millet flour, a bit of gram flour and rice flour, onions, salt, red chilli powder, turmeric powder, salt and water. You can also add peanuts for an extra bit of crunch.
