A deep fried crispy and crunchy pakoda using millet seems quite weird and unauthentic. Isn’t it? But trust me, this barnyard millet pakoda is too good. The best part is the crispiness that lasts for long. The millet flour which has no gluten helps the pakoda to be crisp and crunch for much longer. Which is why I loved it the most and it would appear many more times in my kitchen for sure.
Conventional onion pakoda which has gram flour becomes soggy after few hours. It’s the characteristic of gram flour which transforms slowly from crisp to soft and soggy. And in such cases it becomes necessary for us to prepare the pakoda just in time in order to relish it’s crispiness. But millet pakoda can be prepared a day ahead and it assures you to be crisp till you eat.
I have used barnyard millet in specific to whip up this awesomeness. But I guess even foxtail millet or Kodo millet can also be used. Any millet flour for that matter has less gluten, so I added little rava and maida to make the dough that is drop-able as pakoda.
You can take flavors to next level by adding dill leaves or any other greens to the pakoda dough. The onion and green chilly bites in the millet pakoda are too yummy to relish in the mouth. You can try yourself to know!