Muli Pakoda Recipe – Crispy Radish Fritters for Winter Evenings
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Muli Pakoda, or radish fritters, is one of those heart-warming winter snacks that brings a burst of flavour in every bite. Made with grated radish, gram-flour, and simple Indian spices, this recipe turns a humble vegetable into an irresistible crunchy treat. Whether served with green chutney, tomato ketchup, or enjoyed with a hot cup of tea, Muli Pakoda is perfect for cosy evenings, family get-togethers, or festive winter spreads. The best part? It’s extremely easy to make, budget-friendly, and packed with nutrition. In this blog, you’ll learn how to make perfectly crispy, golden, and aromatic Muli Pakodas at home—without excess oil and with maximum flavour.
⭐ Muli Pakoda Recipe
Muli Pakoda is a traditional Indian snack that beautifully transforms radish into a delightful crispy fritter. In many homes, radish is used mainly in parathas or salads, but this recipe gives it a unique twist that even kids enjoy. The natural sharpness of radish blends well with gram-flour and spices, creating a crunchy texture on the outside and a soft, flavourful bite inside.
Ingredients
- 2 cups grated muli (radish)
- 1 medium onion, finely chopped (optional)
- 2–3 green chilies, chopped
- 1 cup besan (gram flour)
- 2 tbsp rice flour (for extra crispiness)
- ½ tsp ajwain (carom seeds)
- ½ tsp jeera (cumin seeds)
- 1 tsp red chilli powder
- ½ tsp haldi (turmeric)
- 1 tsp dhania powder
- 1 tsp ginger paste
- Salt to taste
- Fresh coriander, chopped
- Oil for deep frying
Instructions
1. Prep the Radish
Start by washing and peeling the radish. Grate it using a medium or fine grater. Radish releases water naturally, so lightly squeeze out the excess moisture, but do not remove it completely, as it adds flavour and moisture to the pakoda mixture.
2. Make the Pakoda Mixture
Take the grated radish in a bowl. Add chopped onions, green chilies, ginger paste, ajwain, jeera, haldi, red chilli powder, dhania powder, and salt. Mix everything well.
Now add besan and rice flour. Start mixing with your hands so the flours combine with the moisture from the radish. If the mixture feels too dry, add only 1–2 teaspoons of water. The batter should be thick, not runny.
3. Heat the Oil
In a deep pan or kadhai, heat oil on medium flame. Always fry pakodas on medium heat to avoid burning from outside while remaining raw on the inside.
4. Fry the Pakodas
Once the oil is hot, drop small portions of the mixture using your fingers or a spoon. Do not overcrowd the pan. Fry them until they turn golden brown and crispy, flipping occasionally.
Remove the pakodas on tissue paper to absorb excess oil.
5. Serve Hot
Serve your crispy Muli Pakodas with mint chutney, tamarind chutney, or ketchup. They taste amazing with adrak wali chai on a winter evening.
Tips for Perfect Muli Pakoda
- Do not add too much water—radish already contains moisture.
- Adding rice flour gives a crispier texture.
- Fry on medium heat for even cooking.
- You can add spinach or methi for extra flavour.
