By Shreya Goswami
July 3, 2023
Craving some pakoras but worried about your health? Try these easy-peasy and nutritious millet pakoras for that perfect balance of monsoon flavours and nutrition.
Also known as sorghum, jowar can be used with sliced onions to make the most scrumptious Pyaz Pakoras.
Known as samulu in many parts of the country, soaked little millets can be used to make crispy pakoras with or without vegetables.
Also known as Thinai Vadai in South India, these foxtail millet pakoras also include lentils, making them protein-packed goodies.
A traditional variety of pakora from Uttarakhand, these pakoras are made with barnyard millet flour and amaranth leaves.
Most Indians do make pakoras with buckwheat during ritual fasts or vrats, so why not make them during monsoon too?
Finger millets are known as madua in Bihar, and the pakoras made with this millet flour have a natural red tinge.
Pearl millets are known as Kambu in South India, and these Kambu Pakoras are a sure-shot healthy option for monsoons.