Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

This is a good snack to make for Diwali and other special occasions. It is also better option for those looking to add ragi in snacks. The pakoda comes out crispy and tasty without missing the savoury taste. Serve it with tea or coffee for simple evening snack and people always love it.

About Ragi Ribbon Pakoda

Ragi Ribbon Pakoda is made using ragi flour along with rice flour and besan flour. Ragi is the main ingredient here and gives earthy nutty flavour. Rice flour gives crispness and besan adds good texture to the pakoda. The flour combination makes it nutritious and tasty at the same time.

The dough is made soft with butter and water. Sesame seeds gives little crunch and mild flavour, chilli powder adds the needed spice. The ribbon pakoda turns crispy outside and breaks easily after frying. The inside stays light and soft while outside remains crunchy.

You can also replace sesame seeds with cumin seeds if preferred. The spice level can also be adjusted based on taste and preference. It can be served as tea time snack or packed for festivals and special occasions. You can make it in advance because it stays fresh and crispy for quite long, so best for storing too.

I usually make this along with other savoury snacks for special occasions. It is a good way to use ragi in a snack. My family enjoy it for its crispy texture and mild earthy taste.

Ragi Ribbon Pakoda is a twist to regular ribbon pakoda we make. I wanted to try snacks with different millets and surprisingly even kids enjoyed this Ragi Ribbon Pakoda which made me feel content. Ragi Ribbon Pakoda is also called as ribbon murukku, ola pakoda etc

Similar Recipes

• Ribbon Pakoda | Ribbon Murukku
• Potato Chips Recipe
• Pakoda Kuzhambu | Pakoda Kulambu
• Cashew Pakoda Recipe (Munthiri Pakoda)
• Onion Pakoda Recipe | Onion Pakora Recipe

Ragi Ribbon Pakoda Ingredients

• Ragi flour - I used ragi flour as the main flour. You can try with other millet flours too.
• Rice flour - I add rice flour for crispness. It helps to make pakoda light and crunchy when fried.
• Besan flour - This gives good texture and helps bind the dough nicely together.
• Butter - I use butter for flavour and to give nice crisp texture to the pakoda.
• Sesame seeds - I add sesame seeds for mild flavour and little crunch in each bite.
• Red chilli powder - This adds spice and colour to the pakoda.
• Salt - I add salt for balancing all the flavours nicely.
• Water - I use water as needed to make soft and smooth dough.
• Oil - I use oil to deep fry the pakoda until it turn golden.

How to make Ragi Ribbon Pakoda Step by Step

1.Measure and get your ingredients ready. Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.

2.Add water little by little and gather together.

3.Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.

4.Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil. Flip over and cook. When bubbles ceases then remove.

5.Remove and drain in tissue paper. Break into pieces. Repeat to finish the dough.

Store in a clean airtight container.

Expert Tips

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot as pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Serving and Storage

Serve Ragi Ribbon Pakoda warm or at room temperature with tea or coffee. It can also be served along with other special occasions snacks. Store in clean airtight container, make sure the container is completely dry before storing and it stays crispy for few days if kept away from moisture. 

FAQS

1. Can I use cumin seeds?

Yes you can use cumin seeds instead. It gives nice flavour.

2. Why is my pakoda bitter?

It may be due to overcooking. Remove once the bubbles reduce well.

3. How to check the oil temperature?

Drop a small piece of dough into oil. It should rise up immediately else wait for few more minutes then check.

4. Can I make the dough ahead?

No the dough will dry up so making dough fresh and making the pakoda instantly will work better.

5. Why is the pakoda dark in colour?

Ragi flour naturally gives dark colour so do not judge cooking by colour alone.

If you have any more questions about this Ragi Ribbon Pakoda Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Ragi Ribbon Pakoda Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Ragi Ribbon Pakoda Recipe

Ragi Ribbon Pakoda is a crispy savoury snack made with ragi flour, rice flour and besan flour. It has a nice crisp texture with mild spice and sesame flavour. Ragi flour give the pakoda a dark colour and earthy taste. It is little different from regular ribbon pakoda and much healthier too.

Course Snack

Cuisine Indian

Keyword diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, ragi recipes, rice flour recipes, savoury recipes, snack recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 cups

Calories 576kcal

Author Sharmilee J

Ingredients

• 1 cup ragi flour / finger millet flour
• ¼ cup rice flour
• ¼ cup besan flour
• 1 tablespoon butter
• 1 teaspoon sesame seeds
• ¼ teaspoon red chilli powder
• salt to taste
• water as needed
• oil to deep fry

Instructions

• Transfer everything to a mixing bowl. Mix this well first, crumble butter and mix well.
• Add water little by little and gather together.
• Gather together to form a soft dough. Take ribbon pakoda disc and insert it. Fill it with dough.
• Heat oil, check by adding a pinch of dough if it rises immediately then oil is ready. Press in hot oil.
• Flip over and cook. When bubbles ceases then remove.
• Remove and drain in tissue paper. Break into pieces. Serve Ragi Ribbon Pakoda as snack!

Notes

• Soft dough - I make the dough soft and smooth. A tight dough will be difficult to press through the mould.
• Crumble butter - I crumble butter well with the flours before adding water. This helps to give crisp texture.
• Add water - I add water little by little while making the dough. Do not add too much water at once.
• Check oil - I drop a small piece of dough to check if oil is ready. It should rise up immediately.
• Medium flame - I keep the flame medium while frying. Oil should not be smoking hot or pakoda will burn.
• Remove properly - Once the bubbles reduce well I remove the pakoda from oil. Overcooking make it taste bitter.

Nutrition

Serving: 100g | Calories: 576kcal | Carbohydrates: 110g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 72mg | Potassium: 636mg | Fiber: 2g | Sugar: 2g | Vitamin A: 255IU | Calcium: 428mg | Iron: 6mg

The post Ragi Ribbon Pakoda Recipe appeared first on Sharmis Passions.

Mushroom Puff is a popular snack in Indian bakeries as they make a delicious evening snack with coffee or tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puff will be a instant hit so do try and enjoy!

These mushroom puff tastes just like the ones we get in local Indian bakeries. With store bought puff pastry sheets these puffs are so easy and quick to make. Over the years I have learnt the trick of making perfect puffs using store bought puff pastry sheets. I have shared all the tips and tricks in this post so don't miss till the end.

About Mushroom Puff

Mushroom Puff is made using puff pastry sheets, mushroom, onion, garlic and some basic spices. The mushroom filling comes together in just few minutes yes by the time you thaw the frozen puff pastry sheets the filling gets ready. Assemble them and bake it, your mushroom puff is ready!

Mushroom puff is a delicious and easy snack made with flaky puff pastry sheets and a savory mushroom filling. The combination of crispy, golden pastry and flavorful mushroom filling makes them perfect for tea time, parties, or as a quick evening snack.

Trust me, my daughter who is not fond of puffs loves homemade puffs because of the filling. My son loves mushroom so this is his favourite too. Homemade puffs tastes good because you can customise the filling according to your liking and preference.

I have used button mushrooms but you can also try with shiitake, cremini or portobello mushrooms too. Make sure to chop them fine so that it blends well with the masala. These mushroom puff can be served with tomato ketchup and tea to make a perfect evening snack.

Mushroom Puff Video

If you love puffs then this mushroom puff is a must try for you. Juicy mushroom filling with flaky puff outside makes it an outstanding combination. Mushroom puff tastes best when served warm and crisp.

One important tip when making mushroom puff is to cook the mushroom filling until they are dry. Mushrooms release a bit of water while cooking, and a wet filling can make the puff pastry soggy.

Similar Recipes

• Egg Puffs Recipe
• Vegetable Puff Recipe | Veg Puffs
• Paneer Puff Recipe
• Phulka | How to make soft phulka
• Mushroom Pepper Fry

Mushroom Puff Ingredients

• Puff Pastry Sheets - I used store bought puff pastry sheets. You can make your own or buy them from supermarkets to make the process quick.
• Mushroom - I have used button mushroom chopped fine. You can try with other mushrooms too.
• Onion, Garlic - Onion and garlic chopped fine is used for the filling to make it more flavourful and tasty.
• Spice powders - I have used chilli powder and garam masala powder.
• Ghee, Oil - Oil is used to cook the filling and ghee is used for brushing on top.
• Sesame seeds - is added for crunch as topping.
• Salt - is used for balance and to taste.
• Coriander leaves - is added for freshness and flavour.

How to make Mushroom Puff Step by Step

1.Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.

2.Saute until it turns golden.

3.Add 1 ½ cups mushroom.

4.Cook in medium high flame. Mushroom lets out water.

5.Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.

6.Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.

7.Give a quick saute and switch off. Let the mixture cool down.

8.Mushroom filling is ready. Separate for 5 puffs and keep it ready.

9.Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.

10.Fold it into a triangle.

11.Prick with fork to seal completely.

12.Repeat to finish for the other puff pastry sheets also.

13.Brush the top with ghee or oil.

14.Sprinkle sesame seeds on top.

15.Repeat to finish.

16.Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.

Serve hot or warm with tomato ketchup and coffee or tea!

Expert Tips

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown for 20 minutes. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

Serving and Storage

Serve Mushroom Puffs hot or warm with tea, coffee and tomato ketchup. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.

FAQS

1. Can I use store-bought puff pastry sheets?

Yes, Store-bought puff pastry is easy to reach and convenient. It works very well for mushroom puffs.

2.Which mushrooms are best for mushroom puffs?

Button mushrooms are the most commonly used. You can try with other mushrooms too.

3. How do I prevent the mushroom filling from becoming watery?

Cook the mushrooms until all their moisture has evaporated and allow the filling to cool completely before filling the pastry.

4. Can I prepare mushroom puffs in advance?

Yes. You can assemble them ahead of time and refrigerate them until ready to bake.

5.Can I make mushroom puffs in an air fryer?

Yes. Air frying works well and gives the pastry a crisp exterior. The exact temperature and time depend on the air fryer and size of the puffs. You can try with 200 DEG for 12-15 minutes then proceed accordingly.

If you have any more questions about this Mushroom Puffs Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Mushroom Puffs Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Mushroom Puffs Recipe

Mushroom Puffs is a popular snack in Indian bakeries as they make a delicious evening snack with tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puffs will be a instant hit so do try and enjoy!

Course Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 5 puff pastry sheets
• 1 tablespoon oil
• 1 tablespoon garlic
• ½ cup onion
• 1 ½ cups mushrooms
• 1 ½ teaspoon red chilli powder
• ¾ teaspoon garam masala powder
• 1 tablespoon coriander leaves
• 1 tablespoon ghee
• 1 tablespoon sesame seeds
• salt to taste

Instructions

• Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
• Saute until it turns golden.
• Add 1 ½ cups mushroom.
• Cook in medium high flame. Mushroom lets out water.
• Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
• Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
• Give a quick saute and switch off. Let the mixture cool down.
• Mushroom filling is ready. Separate for 5 puffs and keep it ready.
• Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
• Fold it into a triangle.
• Prick with fork to seal completely.
• Repeat to finish for the other puff pastry sheets also.
• Brush the top with ghee or oil.
• Sprinkle sesame seeds on top.
• Repeat to finish.
• Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
• Serve hot or warm with tomato ketchup and coffee or tea!

Video

Notes

• Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
• Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
• Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
• Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
• Baking - I bake at 220°C until golden brown. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.

The post Mushroom Puff Recipe appeared first on Sharmis Passions.

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

This is one of the best ways to use zucchini. The trick for making crisp zucchini fritters to squeeze the water as much as possible. They're easy to make, customise relatively inexpensive, and a great way to add more vegetables to a meal while still feeling satisfying to eat.

About Zucchini Fritters

Zucchini Fritters are crisp and crunchy on the outside with a soft textured inside. With the burst of flavours these fritters are great to snack that even kids would love it. Make it big sized and they serve as a great savoury pancakes for breakfast.

I wanted to make it gluten free so ended up creating this recipe. I have tried it couple of times and these turned out super good. So with perfect measures I am sharing the recipe here.

The first time I tried I was skeptical how my family would react so was waiting for them to taste it. But to my surprise everyone including my mother loved it so much and they complained saying it got over soon. So next time made a big batch to serve them and they all enjoyed it.

I served it with cheese spread that I had in hand and it was perfect combination. You can serve it with tomato ketchup too. This recipe is egg free, gluten free so try and enjoy it guilt free.

Similar Recipes

• Kunukku
• Beetroot Burfi Recipe
• Mango Rice Recipe (Mangai Sadam)
• Easy Soft Corn Tortilla Recipe
• Sweet Potato Kheer | Shakarkandi Kheer

Zucchini Fritters Video

Zucchini Fritters Ingredients

• Zucchini - Forms the base of these fritters. Grate them using big holed grater, squeeze water completely then use it.
• Rice flour - is added to make the fritters crisp and makes the binding easier.
• Besan flour - adds a nutty flavour and gives body to these fritters.
• Chilli flakes , Pepper powder - Chilli flakes and pepper powder is added for spice.
• Ginger, Garlic - is added for taste and flavour. You can grate or fine chop and add it.
• Onion - Add it finely chopped to add crunch and taste to the fritters.
• Curd - adds a mild sour taste.
• Oil - is used for shallow frying. Any flavourless cooking oil can be used for this recipe.
• Salt - is added to taste and balance the flavours.
• Soda - helps to soften the inside texture. It helps to avoid fritters turning hard.

How to make Zucchini Fritters Step by Step

1.Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.

2.Transfer to a strainer, add salt to taste, mix well.

3.Keep covered and let it rest for 10-15 minutes.

4.Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.

5.To a mixing bowl add

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• salt to taste
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda

6.Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.

7.Scoop the batter using a deep curved ladle.

8.Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.

9.Flip over and cook. Cook both the sides until golden brown.

Serve hot!

Expert Tips

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
• Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

Serving and Storage

Zucchini fritters are best served hot and crisp, straight from the pan. Serve with Greek yogurt, sour cream, or even cheese spread. You can store the batter in fridge for 2 days. Fritters should be served right way for enjoying the best taste.

FAQS

1.Why is my fritters soggy and not crisp?

If you fry them when oil is not hot and ready the fritters might turn soggy. If the batter is too loose also it may turn soggy.

2.Can I air fry or bake them?

Yes you can but can't expect the same results as shallow frying.

• Air Fryer - Reheat at 180°C (350°F) for 3-5 minutes until hot and crispy.
• Oven - Bake at 180°C (350°F) for 10-12 minutes.

3.What can I serve fritters with?

You can serve it with tomato ketchup, green chutney or sour cream or cheese spread.

If you have any more questions about this  Zucchini Fritters Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Zucchini Fritters Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Zucchini Fritters Recipe

These Zucchini Fritters are crisp on the outside with a soft inside making it a perfect snack to munch anytime. They are easy and simple to make, only the grating part takes a bit of time otherwise gets ready in under 20 minutes. Made gluten free these fritters are great to snack anytime of the day.

Course snacks

Cuisine American, Indian

Keyword 30 mins recipes

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 3 cups grated zucchini
• ⅓ cup rice flour
• ⅓ cup besan flour
• 1 tablespoon garlic
• 1 teaspoon ginger
• ½ teaspoon chilli flakes
• ¼ teaspoon pepper powder
• ½ cup onion
• 2 tablespoon thick curd
• ¼ teaspoon soda
• salt to taste

Instructions

• Grate 1 medium sized zucchini using a big holed grater. Trim both the edges and discard them. It is around 3 cups of grated zucchini.
• Transfer to a strainer, add salt to taste, mix well.
• Keep covered and let it rest for 10-15 minutes.
• Press well to squeeze the juice, remove as much as water content as possible. This makes the fritters super crispy. Reserve the extracted juice for later use.
• To a mixing bowl add
• 3 cups grated zucchini

  ⅓ cup rice flour

  ⅓ cup besan flour

  1 tablespoon garlic1 teaspoon ginger

  ½ teaspoon chilli flakes

  ¼ teaspoon pepper powder

  salt to taste

  ½ cup onion

  2 tablespoon thick curd

  ¼ teaspoon soda
• Mix it well to form a thick batter. Add little of extracted juice only if needed. I added around 2 tablespoon. First mix and see then add only if needed else it will become watery.
• Scoop the batter using a deep curved ladle.
• Heat oil in a pan for shallow frying. Make sure oil is hot before adding the batter. Add the batter and slightly flatten it. It should be slightly thick not too thin.
• Flip over and cook. Cook both the sides until golden brown.
• Serve hot!

Video

Notes

• Zucchini - I used one whole medium sized zucchini. Trim the edges and grate it using big holed grater. Squeeze the water content as much as possible. You can even use a cloth to squeeze.
• Balance - Measure zucchini after grating and adjust the flours accordingly.
  Batter - The batter should be thick and not too loose. So add the extracted juice only if needed.
• Pan - Use a flat pan which has lifted edges, that will be perfect for shallow frying. You can use any flat tawa for frying the fritters.
• Frying - Fry until golden brown on both the sides, the fritters should have a crisp outside.

The post Zucchini Fritters Recipe appeared first on Sharmis Passions.

Onion Murukku is a crunchy, spicy murukku made by blending onion and chilli flavour in the making of regular murukku. It is commonly made at home for festivals and much healthier compared to packed snacks from store. Using small onion brings better flavour than big onion.

The flavour of small onions in this murukku is really good and makes it taste completely different from regular murukku. Once the dough comes together, you need to press and fry them quickly. It stays crisp for several days without losing that fresh taste. 

About Onion Murukku

Onion Murukku is a flavourful variation to regular murukku. When you grind small onions into a paste, they have a mild, sweet flavour that blend beautifully with rice flour and urad dal flour. This combination give it a unique taste that make this snack stand out.

This murukku breaks easily since the dough is light and airy. It has golden brown colour, from frying at right temperature, and the texture is more delicate than plain murukku with onion paste. You get nice crunch outside but it is not heavy at all.

You can adjust spice level based on taste preference, some like more chillies and some prefer less heat. Also getting the right dough consistency is important, if too dry it is hard to press through the maker, if too wet it won't crisp up properly.

I wanted to try this for long time and every time I make it my family enjoy it too because flavour so fresh and nothing like store bought snack.

Similar Recipes

• Butter Murukku Recipe
• Potato Murukku Recipe
• Wheat Flour Murukku Recipe
• Ragi Murukku | Finger Millet Murukku
• Rava Murukku

Onion Murukku Video

Onion Murukku Ingredients

• Rice Flour - I use rice flour as the base for light, crispy texture. It combines well with urad dal flour to give right texture when frying.
• Urad Dal Flour - This helps dough stay together and also add nice flavour. Urad dal flour is needed for binding everything.
• Small Onions - The flavour of small onion is really good in this murukku, so I strongly recommend small onion only. Big onion won't give same taste so choose small ones.
• Red Chillies - I grind red chillies with onion to add spice and flavour. Amount depend son how spicy you like your murukku to be.
• Sesame Seeds - I add these for crunch and flavour that spread throughout. They make each bite taste better.
• Melted Butter - Butter give richness to dough and make murukku taste more flavourful.
• Hot Oil - I add hot oil because it helps murukku come out crispy. This makes big difference in final texture.
• Hing - Just a pinch of hing for flavour and digestion help. Don't add too much.
• Salt - Season to your preference. Salt bring out flavour of all ingredients.
• Water - Add gradually to get smooth dough. You need just enough so it is not too dry or too wet.

How to make Onion Murukku Step by Step

1.To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour,urad dal flour, sesame seeds, butter, oil and onion chilli paste.

2.Mix it well first then add water little by little. Gather to form a dough.

3.Gather to form a smooth dough. Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.

4.Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds. Fry in low medium flame.

5.Flip over and cook till golden brown on both sides. When the bubbles ceases its done. Drain in tissue paper. Repeat to finish the dough.

After cooling down store in airtight dry container.

Expert Tips

• Grinding Onion - I grind onion and red chillies together to a paste with little water. Grinding them together helps flavour blend nicely.
• Mixing Dough - Add all dry ingredients first, then add onion chilli paste and mix well. Only after that add water little by little.
• Getting Dough Right - Dough should be smooth enough to press through murukku maker but not too loose. This takes little practice to get right.
• Oil for Mould - I make sure to grease murukku maker properly with oil. This help sdough slide out easy when you press.
• Check Oil Heat - When you press murukku into oil, it should sizzle immediately. If oil not hot enough, murukku absorb oil and become heavy.
• Cook Both Sides - Press in hot oil for few seconds, then flip and cook till golden brown on other side. Don't leave one side too long or it burn.
• Spiciness - Adjust amount of red chillies based on your spice preference. 

Serving and Storage

Serve Onion Murukku once it cools down a bit because thats when the flavour is best and texture is crisp. After completely cooling you can eat at room temperature too. Drain on tissue paper right after frying so excess oil come off, then store in dry airtight container. It stays good for several days as long as you keep away from moisture.

FAQS

1.Why must I use small onion?

Small onion has mild, sweet flavour that blends perfectly with murukku. 

2.How do I make it less spicy?

You can reduce red chillies. Just start with less and taste, then add more if you want more heat.

3.Why is my murukku so oily?

If the oil is not hot enough, make sure oil is hot enough that it sizzles when frying murukku. If the dough is too loose also the murukku drinks oil.

4.Can I store it longer?

Store in airtight dry container and it stays good for several days. If it starts to soften, you can't make it crispy again so better to eat within few days.

5.How crispy should it be?

It should break easily when you bite and sound crispy. If it too soft then oil was not hot enough, if too hard then you cooked too long.

If you have any more questions about this Onion Murukku Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Onion Murukku Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Onion Murukku Recipe

Onion Murukku is a crunchy, spicy murukku made by blending onion and chilli flavour in the making of regular murukku. It is commonly made at home for festivals and much healthier compared to packed snacks from store. Using small onion brings better flavour than big onion.

Course Snack

Cuisine Indian

Keyword butter recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, murukku, rice flour recipes, savoury recipes, snack recipes, virtual diwali party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 people

Calories 205kcal

Author Sharmilee J

Ingredients

• 1 cup rice flour
• ¼ cup urad dal flour
• ½ teaspoon sesame seeds
• 1 teaspoon melted butter
• 1 teaspoon hot oil
• a pinch hing
• salt to taste

To grind to a paste:

• 12 nos small onion
• 3 nos red chillies
• ⅛ cup water

Instructions

• To a mixer jar add onion and red chillies grind it to a paste with little water. To a mixing bowl add rice flour, urad dal flour, sesame seeds, butter, oil and onion chilli paste. 
• Mix it well first then add water little by little. Gather to form a dough.
• Grease the murukku maker with oil, place a star shaped murukku disc. You can use regular murukku plate too. Fill the murukku press with dough.
• Heat oil in a kadai, when oil is hot enough press the murukku directly in hot oil. Let it cook for few seconds.
• Flip over and cook till golden brown on both sides. Drain in tissue paper. Repeat to finish the dough.
• After cooling down store in airtight dry container & enjoy Onion Murukku!

Video

Notes

• Grinding Onion - I grind onion and red chillies together to a paste with little water. Grinding them together helps flavour blend nicely.
• Mixing Dough - Add all dry ingredients first, then add onion chilli paste and mix well. Only after that add water little by little.
• Getting Dough Right - Dough should be smooth enough to press through murukku maker but not too loose. This takes little practice to get right.
• Oil for Mould - I make sure to grease murukku maker properly with oil. This help sdough slide out easy when you press.
• Check Oil Heat - When you press murukku into oil, it should sizzle immediately. If oil not hot enough, murukku absorb oil and become heavy.
• Cook Both Sides - Press in hot oil for few seconds, then flip and cook till golden brown on other side. Don't leave one side too long or it burn.
• Spiciness - Adjust amount of red chillies based on your spice preference. 

Nutrition

Serving: 100g | Calories: 205kcal | Carbohydrates: 39g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 9mg | Potassium: 39mg | Fiber: 4g | Sugar: 0.2g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg

The post Onion Murukku Recipe appeared first on Sharmis Passions.

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

This snack is easy to make and take less time compared to other Diwali snacks like murukku. Millet is a nutritious grain that have high fibre content and good for digestive health, it makes this snack even better than regular sev. It has slight different taste from regular besan omapodi.

About Millet Omapodi

Millet Omapodi is a snack that is made with foxtail millet flour instead of regular besan flour like traditional omapodi. The combination of millet flour and besan flour together makes perfect blend for taste and texture. You can use homemade millet flour or buy readymade pack from store.

Texture is crispy and crunchy throughout, when you bite it break easily and don't feel heavy like regular sev. This look nice and appetizing. Because of the ajwain and hot oil, it become very crispy and stay crunchy for longer time.

You can adjust the dough consistency based on preference, if dough is too tight then pressing will be difficult and omapodi turns out hard. In that case you can sprinkle little water and mix and try pressing again. Some people like it very crispy and some prefer it bit soft, you can adjust by adding or skipping hot oil.

I usually make this during festive season and making millet snacks become new interest for me because millet so healthy and tasty when use in right way.

Similar Recipes

• Omapodi Recipe | Sev Recipe
• Ajwain Paratha Recipe
• Millet Flour Dosa | Instant Millet Dosa
• Ajwain Water
• Millet Cookies Recipe

Millet Omapodi Ingredients

• Thinai Flour - I use foxtail millet flour as the base and it gives mild, nutty flavour to omapodi. You can use homemade millet flour or readymade pack from store.
• Besan Flour - I add besan flour to balance the flavour and help with binding of dough. It combines well with millet flour.
• Ajwain - I dry roast ajwain first till nice aroma come, then grind it with water. Ajwain gives nice flavour and help with digestion.
• Melted Butter - I add melted butter for richness and flavour to the dough. Butter makes omapodi taste better.
• Hot Oil - I add hot oil because it make omapodi turn out nicely crisp. If you want it bit soft then you can skip hot oil.
• Salt - I add salt for seasoning and you can adjust to taste. Salt brings out flavour of the flours.
• Water - I add water gradually to gather the dough to right consistency. Don't add too much water at once.
• Oil - I use oil for deep frying and it should be hot but not smoking. Right temperature is important for crispy omapodi.

How to make Millet Omapodi Step by Step

1.Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.

2.To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture

3.Add butter, oil, hing and required salt. Strain and add ajwain water.

4.First mix this well, it will be crumbly. Now add water to it and gather the dough.

5.Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough.

6.Close with lid.Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready.Oil should not be smoking hot, keep in low medium flame. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.

7.Deep fry in low medium flame.Flip over and cook on both sides till golden. Drain in tissue paper. After it cools down just separate the pieces and store. Repeat to finish the dough.

Store in a clean dry airtight container.Serve with tea.

Expert Tips

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Serving and Storage

Serve Millet Omapodi hot or at room temperature with your tea or as snack anytime. You can serve immediately after frying or after it cool down completely. Drain on tissue paper to remove excess oil, then store in clean, dry airtight container and it stays crispy for several days. Keep away from moisture because that make it soft.

FAQS

1.Can I use other millet flour?

Yes you can follow same recipe for other millet like ragi, samai and other millet. The method stay same, only millet flour change.

2.How do I make it extra crispy?

I add hot oil to dough because it turn out nicely crisp. Make sure oil at right temperature and not smoking hot while pressing.

3.Why is my omapodi hard?

If dough too tight then pressing will be difficult and omapodi turn out hard. Sprinkle little water and mix and try pressing again.

4.Can I use store bought millet flour?

Yes you can buy readymade millet flour pack from store, it work fine. Homemade flour also work good if you have time to make.

5.How long they stay fresh?

Store in clean, dry airtight container and they stay crispy for several days. Keep away from moisture and they last longer.

If you have any more questions about this Millet Omapodi Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this Millet Omapodi Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Millet Omapodi Recipe | Millet Sev Recipe

Millet Omapodi is a tasty, savoury snack made by blending millet flour, besan flour and ajwain to a dough consistency, then pressing it through a die mould and frying it. It is a delight for people on dietary plans because millet has high fibre content and very good for your health. 

Course Snack

Cuisine Indian

Keyword butter recipes, diwali dishes, diwali recipes, diwali snacks, diwali snacks recipes, easy diwali recipes, easy diwali snacks, millet recipes, savoury recipes, sev

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 cups

Calories 267kcal

Author Sharmilee J

Ingredients

• 1 cup thinai flour
• ½ cup besan flour
• a pinch hing
• 1 teaspoon melted butter
• 1 teaspoon hot oil
• salt to taste
• water as needed
• oil to deep fry

To blend together:

• ¾ tablespoon ajwain
• ¼ cup water

Instructions

• Dry roast ajwain till nice aroma comes. Add water to it and grind it. This will be a runny liquid, set aside.
• To a sieve add thinai flour, besan flour and sieve it well. Discard the coarse mixture.
• Add butter, oil, hing and required salt. Strain and add ajwain water.
• First mix this well, it will be crumbly. Now add water to it and gather the dough.
• Gather to form a smooth dough. Grease the mould and disc with oil. Fill the mould with dough. Close with lid.
• Heat oil - check by adding a pinch of oil, if it rises immediately then oil is ready. Press in circles. Do not layer too much. Just a 1 or 2 layers should be good.
• Deep fry in low medium flame. Flip over and cook on both sides till golden.
• Drain in tissue paper. After it cools down just  separate the pieces.
• Store Millet Omapodi in a clean dry airtight container. Serve with tea.

Notes

• Roast Ajwain - I dry roast ajwain till nice aroma comes before grinding it. Roasting brings out flavour and make it taste better.
• Sieve Flour - I sieve thinai and besan flour together to remove coarse mixture and makes flour light. This important for smooth dough.
• Dough Consistency - I mix well and gather to form smooth dough, not too tight and not too loose. If the dough is too tight then pressing will be difficult and omapodi will turn out hard.
• Oil Temperature Check - I check oil by adding pinch of flour, if it rises immediately then oil is ready. Oil should not be smoking hot while pressing.
• Press in Circles - I press in circles and do not layer too much, just one or two layer should be good. If you crowd or layer too much it does not cook properly.
• Flip and Cook - Once I press the dough I do not touch for few seconds, then I flip over and cook on both sides till golden. This is important for even cooking.
• Separate After Cooling - I drain on tissue paper and after it cools down I separate the pieces. Separating after cooling makes it easier.

Nutrition

Serving: 100g | Calories: 267kcal | Carbohydrates: 42g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 1318mg | Potassium: 259mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Calcium: 16mg | Iron: 3mg

The post Millet Omapodi Recipe appeared first on Sharmis Passions.

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Unlike regular poha, this famous street-style version is known for its soft texture, subtle sweetness, vibrant yellow colour, and unique toppings that make every bite delicious. Do try this and enjoy!

About Indori Poha

Indori Poha is easy and quick to make and one of the most popular street foods in Indore. This authentic Indori Poha recipe comes together in under 30 minutes using simple pantry ingredients.

A special blend mix called 'jeeravan masala' is used in this recipe. It is a mix of spices and herbs slow roasted and grind to a spice mix. I have shared the making of jeervan masala quickly by using spice powders which gets ready in just 5 minutes. This jeeravan masala can be sprinkled on snacks and chats too.

Unlike other poha recipes this Indori Poha is different as poha is cooked first then served with unique toppings. I haven't got the opportunity to taste Indori Poha so referred few shop vendors videos and created this recipe.

It tasted so good that hubby who is not fond of poha loved it. Whether you're preparing a quick breakfast, a healthy evening snack, or a light meal, this traditional recipe delivers authentic flavours just like the poha served on the streets of Indore.

Indori Poha Video

Indori Poha Ingredients

• Poha - I have used thick poha. I just rinsed it couple of times and it was soft so did'nt have need to soak.
• Oil - Any cooking oil can be used.
• Tempering - Oil is heated and tempering is made using mustard seeds and fennel seeds.
• Green Chilli - adds heat and flavour.
• Onion - is used while cooking poha and used raw for topping too.
• Jeeravan masala - A spice blend mix sprinkled on top while serving.
• Fried peanuts - is added for crunch, do not skip this.
• Pomegranate - is added which gives it a mild sweet taste.
• Coriander leaves - adds freshness to the dish.Sev, Boondi - adds crisp and crunchy texture.
• Lemon - A small lemon wedge is added while serving. You can squeeze it on top and serve too.

Jeeravan Masala

I have used a mix of spice powders to make jeeravan masala instantly. This special spice mix blend can be used on chaats and snacks too. Just sprinkle few pinches and it gives a nice taste to your dishes.

Similar Recipes

• Aval Upma
• Poha
• Kanda Poha
• Lemon Poha
• Semiya Upma

How to make Indori Poha Step by Step

Making Jeervan Masala

1.For making jeervan masala take all the spices mentioned below :

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• a pinch black salt
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder

2.Mix it together and jeervan masala is ready!

Preparing Poha

3.Take 1 cup thick poha.

4.Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.

5.Mix it well and set aside.

Tempering

6.Heat 1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.

7.Add ¼ teaspoon fennel seeds, 1 green chilli give a quick saute.

8.Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.

9.Add poha.

10.Mix it well. Sprinkle little water.

11.Cook covered for 2-3 minutes.

12.Mix it well and your poha is ready!

13.Now get ready with all your ingredients for assembling and serving

• Cooked poha
• 2 tablespoon fried peanuts
• Jeervan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

14.To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.

15.Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Enjoy eating!

Expert Tips

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

Serving and Storage

Serve Indori Poha fresh for the best flavour and texture. Garnish generously with raw onion, fried peanuts, sev, fresh coriander, pomegranate seeds, and a squeeze of fresh lemon juice. Sprinkle Jeeravan Masala for the signature Indore street-style taste. Pair it with a hot cup of masala chai or Irani chai for a classic breakfast combination.

FAQS

1. What makes Indori Poha different from regular poha?

Indori Poha is soft, light, and has a chat eating experience compared to regular poha. It is traditionally topped with Jeeravan Masala, sev, fresh coriander, pomegranate seeds, and lemon juice, giving it its signature street-style flavor.

2. Which type of poha is best for this recipe?

Thick poha (medium to thick flattened rice) is the best choice because it stays fluffy after rinsing and doesn't turn mushy during cooking.

3. Why did my poha turn mushy?

This usually happens when the poha is soaked for too long or overmixed while cooking. Rinse it briefly under running water, drain well, let it rest for a few minutes, and stir gently.

If you have any more questions about this Indori Poha Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Indori Poha Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Indori Poha Recipe

Indori Poha is a popular street food from Indore a city in Madhya Pradesh. Made with flattened rice (poha), onion, aromatic spices, jeeravan masala and unique toppings, Indori Poha is light, flavourful, and incredibly satisfying. It has different textures like, soft, crunchy and crispy in every spoon. This is perfect for a breakfast or snack.

Course Breakfast, Snack

Cuisine Indian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Calories

Author Sharmilee J

Ingredients

• 1 cup poha
• salt to taste
• water as needed

To temper

• 1 tablespoon oil
• ½ teaspoon mustard seeds
• ¼ teaspoon fennel seeds
• 1 green chilli finely chopped
• ¼ cup onion finely chopped
• ½ teaspoon sugar
• ¼ teaspoon turmeric powder

For topping

• 2 tablespoon fried peanuts
• jeeravan masala as needed
• 2 tablespoon onion
• 2 tablespoon pomegranate
• 1 small lemon wedge
• 2 tablespoon sev, boondi
• 1 tablespoon coriander leaves

For Jeeravan Masala

• ½ teaspoon red chilli powder
• ½ teaspoon cumin powder
• ½ teaspoon coriander powder
• ½ teaspoon chat masala powder
• ¼ teaspoon garam masala powder
• ⅛ teaspoon ginger powder
• ⅛ teaspoon hing
• ¼ teaspoon fennel seeds powder
• a pinch black salt

Instructions

Making Jeervan Masala

• For making jeervan masala take all the spices mentioned
• Mix it together and jeervan masala is ready!

Preparing Poha

• Take 1 cup thick poha.
• Rinse it couple of times. Drain water completely then add salt to taste, ½ teaspoon sugar and ¼ teaspoon turmeric powder.
• Mix it well and set aside.

Tempering

• Heat.1 tablespoon oil add ½ teaspoon mustard seeds, let it splutter.
• Add ¼ cup onion give a quick saute until it turns transparent. You can skip onion here and add raw onion only for topping too.
• Add poha.
• Mix it well. Sprinkle little water.
• Cook covered for 2-3 minutes.
• Mix it well and your poha is ready!
• Now get ready with all your ingredients for assembling and serving
• To the serving plate add cooked poha then sprinkle raw onion and 2 pinches of jeervan masala.
• Add fried peanuts, pomegranate, sev, boondi and finally coriander leaves. Serve with lemon wedge and a spoon.

Video

Notes

• Poha - I would recommend using thick poha as it absorbs moisture without becoming mushy.
• Rinse gently - Wash the poha under running water for just a few seconds and drain immediately. Over-soaking will make it soft and sticky.
• Mix well - Add salt, sugar and turmeric powder to poha and mix thoroughlly.
• Serving - After adding topping serve immediately.
• Balance the heat - Use kashmiri red chilli powder for vibrant colour and less spicy.
• Top generously - Garnish with raw onion, fried peanuts, fresh coriander, sev, pomegranate seeds, grated coconut (optional) and a squeeze of fresh lemon juice for the classic Indori experience.

The post Indori Poha Recipe appeared first on Sharmis Passions.