These Crispy Millet Pakodas are everything I love in a snack: crunchy edges, bold spices, and a texture that keeps every bite interesting.

They’re made with soaked chana dal and cooked millets as the base, then layered with crushed peanuts, sesame seeds, and a blend of coarsely ground spices that adds a deep, earthy aroma. It’s a familiar kind of comfort, just made a little more special!

WATCH HOW TO MAKE CRISPY MILLET PAKODA:

I love shaping them flat so they crisp up evenly, and while I usually deep fry for maximum crunch, they work beautifully in the air fryer too. That way, you can enjoy them just the way you like — no compromises.

Serve them hot with green chutney, garlic chutney, or tamarind dip. They’re perfect for tea-time, snack platters, or just a cozy evening at home when you’re craving something with a little spice and a lot of soul.

So whether you’re easing back into your kitchen or just looking for something delicious to make, I hope these millet pakodas hit the spot — they definitely did for me.

Tips & Variations:

• You can use any variety of millets — foxtail, kodo, or barnyard millet all work wonderfully in this recipe.
• Sweet potato can be used in place of regular potato for a hint of natural sweetness.
• Flatten the mixture into discs — this helps the pakodas cook evenly and turn crisp.
• Deep fry on medium heat for about 6–8 minutes per batch, until golden brown and crunchy.
• Air fry at 350°F (175°C) for 12–15 minutes, flipping once halfway through.
• Want to prep ahead? The mixture can be made a few hours in advance and refrigerated — just shape and fry fresh for best results.
• Serve immediately for the best texture — they’re at their crispiest straight from the pan or air fryer!

If you like this, please try my other recipes:

• Moong Dal Paneer Pakoda
• Kalmi Vada
• Bang Bang Corn Fritters – Corn Pakodas
• Greek Tomato Fritters

5 from 1 vote

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Crispy Millet Pakoda

Prep Time

20 mins

Cook Time

20 mins

 

These Crispy Millet Pakodas are everything I love in a snack: crunchy edges, bold spices, and a texture that keeps every bite interesting.✨They’re made with soaked chana dal and cooked millets as the base, then layered with crushed peanuts, sesame seeds, and coarsely ground spices that adds a deep, earthy aroma. It’s a familiar kind of comfort, just made a little more special. 😍

Course: Appetizer, Snack

Cuisine: Indian

Keyword: millet

Custom Category: Appetizers, Snacks

Servings: 6

Calories: 265 kcal

Author: Nidhi Bothra

Ingredients

For Grinding:

• 1/2 cup chana dal (yellow split chickpeas lentils)
• 2-3 green chilies
• 1- inch ginger
• 2 cloves garlic , optional
• 6-8 curry leaves

Freshly Ground Spices:

• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp fennel seeds (saunf)

Fritters:

• 1 cup cooked millets , foxtail, little, or barnyard millet
• 1/2 cup onions , finely chapped
• 1/2 cup potatoes , grated (regular or sweet potato)
• 2 tbsp rice flour
• 3 tbsp peanuts , roughly crushed
• 1 tbsp white sesame seeds
• 1/2 tsp carom seeds (ajwain)
• 1 tsp red chili powder
• 1/4 tsp garam masala
• pinch turmeric powder
• 1/4 tsp black pepper
• 1 1/2 tsp salt , adjust to taste
• 1/4 tsp black salt
• 2 tbsp cilantro , finely chopped
• 1 tsp hot oil
• chaat masala , for sprinkling on top

Instructions

1. Grind the base: In a mixer grinder, blend soaked chana dal with green chilies, ginger, garlic, and curry leaves into a coarse paste. Do not add water.

2. Fresh Masala: Coarsely ground cumin seeds, coriander seeds and fennel using a mortar and pestle.

3. Mix: In a large bowl, combine the ground chana dal paste with cooked millets, finely chopped onions, grated potatoes, rice flour, crushed peanuts, sesame seeds, and all the spices — including the coarsely ground masala.

4. Bind & Flavor: Add chopped cilantro and drizzle in hot oil. Mix well with your hands until everything binds together into a thick mixture. Add a little more rice flour if needed to hold the shape.

5. Shape: Take small portions of the mixture and flatten slightly into discs. This helps with even cooking and crispier texture.

6. To Deep Fry: Heat oil in a kadhai on medium flame. Fry pakoras in batches until golden and crisp.

   To Air Fry: Preheat the air fryer to 350°F (175°C). Lightly brush or spray the pakoras with oil and air fry for 12–15 minutes, flipping once midway, until golden and crisp.

7. Your millet pakodas are ready, sprinkle some chaat masala on top and enjoy!

Recipe Video

Nutrition Facts

Crispy Millet Pakoda

Amount Per Serving

Calories 265 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Sodium 744mg32%

Potassium 382mg11%

Carbohydrates 44g15%

Fiber 8g33%

Sugar 3g3%

Protein 9g18%

Vitamin A 163IU3%

Vitamin C 27mg33%

Calcium 61mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.