1.In a large mixing bowl, combine the bajra flour, gram flour, carom seeds, red chili powder, turmeric powder, roasted kasuri methi, and salt.
2. Add 5 ml of oil and mix all the ingredients thoroughly.
3. Gradually add water to the mixture and knead it into a semi-soft dough.
4. Let the dough rest for 5–7 minutes.
5. After resting, transfer the dough into a namkeen-making machine.
6. Heat oil in a deep-frying pan or kadai over low to medium heat.
7.Fry the pakodas in batches, ensuring not to overcrowd the pan.
8. Cook each batch until the pakodas are golden brown and crispy, which should take about 3–5 minutes per batch.
9. Once done, remove the pakodas from the oil and place them on a plate lined with paper towels to drain any excess oil.
10. Enjoy your delicious Bajra Ribban Pakodas with tea.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
