Ragi Pakoda / Finger Millet fritters

This ragi pakoda is the result of the gloomy and rainy days we were experiencing here for few days. Let’s have some crispy pakoda, tea and see how to make crispy onion ragi pakoda.

Ragi Pakoda

We are experiencing some nice drizzling and cool weather for past few days. It was a big relief from the scorching sun. That wants me to try some hot pakoda with steaming hot chai. Have you ever tried those combination when it is raining? If not, do try. It is a divine experience.

So coming to our recipe, as I said I made this to enjoy the rain, other reason to make this ragi pakoda is our FB group Healthy Wellthy Group. This time, the theme is to cook something with Ragi. What’s better chance to make  this crispy pakodas to enjoy the situation and to fit the theme.

How to make Ragi Pakoda

The batter of the pakoda is made with portions of Ragi flour, Besan or chickpea flour and Rice flour. Add some spices and thinly sliced onions. Do not add water. Yes, that is an important thing to keep in mind. Once you add onions and all other ingredients, leave it aside for 10 minutes. The onions will release water which is sufficient to make the batter. That helps to make the pakoda crispy. So do not add water.

Fry it in hot oil in medium flame till crispy. Serve with hot chai and favorite chutney. This makes a perfect snack for tea time.

Can I add other veggies?

You can add thinly sliced cabbage, carrots, green chillies or chopped spinach along with onions. This will be a great idea to make kids eat veggies. The crispy pakodas are truly irresistible. Kids will love it as my kids loved and the pakodas were gone in minutes.

More snacks to indulge

Whole Wheat Coconut Cookies

Potato & Onion Fritters

Rice Krispies Chivda

Baked Whole Wheat Methi Puri

Pazham Pori/ Banana Fritters

Oven Roasted Garlic Potato Wedges

Medu Vada

Stuffed Bread Roll

Ragi pakoda recipe

INGREDIENTS

Onions – 1 Cup thinly sliced

Ragi / Finger Millet flour – 1/4 Cup

Besan / Chick pea flour – 2 Tbsp

Rice flour – 1 Tbsp

Turmeric Powder – 1/4 Tsp

Red Chili Powder – 3/4 Tsp

Salt – As required

Oil – To deep fry

METHOD

• Mix all ingredients in a bowl except oil. Rub nicely with hands.
• Keep aside for 10 minutes.
• The onions will leave water and you will be able to bind onions.
• Heat oil in a pan. When it is hot enough, sprinkle the onions in oil.
• Cook in medium heat till crispy and golden.
• Repeat the same with other batter till finished.
• Serve with your favorite chutney.

NOTES

1. Do not add water in the mixture. Then the pakodas will not be crispy.
2. Rubbing all the ingredients with hands will help in releasing water from the onions.
3. Do cook the pakodas in medium flame to cook evenly.
4. Fried green chili is added for garnishing.

PIN RAGI PAKODA FOR LATER

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Other recipes from the group

Ragi Dates Ladoo by Rosy Nayak

Ragi Wheat Snackers  Suchi Bose

Chutney Stuffed Ragi Idli by Geetanjali

Ragi Malt (Salty) by Sasmita

Ragi Fudge by Jayasree

Sharing this recipe to Fiesta Friday this week co hosted by Judi and Debanita.

Sharing this recipe to CookBlogShare.