Bajra-Methi Pakoras (Air-Fried)

Garam Pakore aur Baarish ki Khushboo

It had rained all morning. The kind of rain that made the whole house smell like mitti and memories.

“Dadi! Baarish ho rahi hai!” Chotu and Choti shouted from the verandah, their noses pressed to the glass.

Dadi, wrapped in her soft cotton shawl, was already one step ahead. “Baarish aur kuch garam garam pakore na ho? Hain Coopie?” she said, giving the golden fluffball a pat.

But unlike the old days, Dadi had her ways. No oil, no mess. Just her trusty air fryer and a big bowl of bajra, fresh methi leaves, and warm masalas.

Soon, the kitchen was filled with the earthy aroma of roasting spices. The air-fried pakoras crackled as they came out — crispy on the outside, soft inside.

The kids dipped them in pudina chutney and gobbled them up while Coopie lay beside them, tail wagging, enjoying the warmth of their laughter.

“Zamana badal gaya hai, lekin swaad toh dil se hi aata hai,” Dadi smiled, watching the rain, her heart full.

Ingredients (Makes 10–12 bite-sized pakoras)

• 1 cup bajra (pearl millet) flour
• ½ cup fresh methi (fenugreek) leaves, finely chopped
• 2 tbsp finely chopped onion
• 1 tsp ginger-green chilli paste
• 1 tbsp sesame seeds (til)
• ½ tsp ajwain (carom seeds)
• ¼ tsp haldi (turmeric) powder
• ½ tsp red chilli powder
• Salt to taste
• 2–3 tbsp curd (to bind)
• Water as needed (few teaspoons only)
• 1 tsp lemon juice
• ½ tsp eno fruit salt (optional, for fluffiness)
• Cooking spray (or brush of ghee – optional – for air frying)

Method

1. In a large mixing bowl, combine bajra flour, chopped methi, onions, ginger-chilli paste, sesame seeds, ajwain, haldi, red chilli powder, and salt. Give it all a good mix.
2. Add curd and a few teaspoons of water — just enough to bring everything together into a soft, sticky dough. Not too wet!
3. Squeeze in lemon juice and mix again. Just before shaping, add eno fruit salt (if using) and mix lightly.
4. With greased hands, shape small bite-sized pakoras or discs. Keep them slightly flat for even air-frying.
5. Preheat your air fryer to 180°C (or 350°F) for 5 minutes.
6. Place pakoras in the air fryer basket. Spray or brush lightly with oil or ghee if you like.
7. Air fry at 180°C for 10–12 minutes, flipping once halfway, till crisp and golden.
8. Serve hot with mint chutney or imli-date dip — perfect for a rainy day!

💡 Dadi’s Tips

• If bajra feels too earthy for kids, you can mix in a little besan or jowar flour for a milder taste.
• Always wash methi and dry it well to avoid soggy batter.
• Add curd slowly — the dough should be soft but not runny.
• These pakoras taste best fresh, but you can reheat them in the air fryer for 3–4 minutes to regain crispiness!

❤️ A Warm Note from Dadi

“Khaane ka maza sirf swaad mein nahi hota — usmein yaadein, baarish ki khushboo, aur thoda sa pyaar bhi hota hai. Pakode ho ya palak, Dadi ke haathon ka jaadu alag hi hota hai!”