Hung Curd Ragi Jowar Pakoras Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine hung curd, ragi flour, jowar flour, chopped onions, green chilies, ginger, coriander leaves, and salt. Mix well to form a thick batter.
• STEP 2.Heat oil in a deep pan or kadhai. Once the oil is hot, drop spoonfuls of the batter into the oil and fry until golden brown and crispy.
• STEP 3.Remove the pakoras from the oil and drain on a kitchen towel to remove excess oil. Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure the hung curd is thick and well-drained to avoid a watery batter.
• You can add other vegetables like grated carrots or finely chopped spinach to the batter for added nutrition and flavor.
• To make the pakoras even more crispy, you can add a tablespoon of rice flour to the batter.

Storage and Serving

• These pakoras are best served hot and crispy.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the pakoras, preheat the oven to 350°F (180°C) and bake them for 5-7 minutes until heated through and crispy.