Ragi Pakoda Pakora , The color may be dark brown but very crispy and perfect tea time snack which can be prepared in jiffy. I assure it won’t absorb much oil. One fine day during our newlywed period, my husband asked me to prepare this snack, but I haven’t heard it before. Suddenly he called his mom and I got the recipe over phone. Nowadays I prepare this when the weather is rainy and cold. But as this is one among the quick disappearing snack my family members never allow me to even take a quick picture of it. Somehow recently prepared before their arrival and managed to upload with video at the bottom of the post 🙂
Ingredients
Ragi Flour – 1 Cup
Rice Flour – 1.5 Tbsp
Onion – 1 (Medium Size)
Garlic – 2 Numbers (Optional)
Ginger – Small Piece
Onion – 1 (Medium Size)
Garlic – 2 Numbers (Optional)
Ginger – Small Piece
Green Chillis – 2 Numbers
Water, Salt & Oil – As Required
Coriander (Cilantro) & Curry Leaves – As Needed
Method
- Finely chop onion, green chillis, ginger, garlic, curry leaves, coriander leaves.
- Add the ingredients one by one to the ragi and rice flour.
- Sprinkle little water. just wet the flour and prepare a crumbly mixture as shown in the video.
-
Adjust salt and spice right now.
-
Heat Oil in a pan, add the ragi pakoda mixture as shown in the video.
-
Fry till they turn crispy and onion gets golden brown.
- Repeat till the pakora mixture gets fried.
- You can decorate with fried curry leaves as shown in the video.
-
Drain the excess oil with paper towel.
Good Old Post which reminds our apartment life , updated with video tutorial 🙂
Notes
- Adding Rice flour is optional but definetely you get crispy pakoras.
- Making crumbly mixture with less water tends to get more crispy pakoda.
- Do split the mixture in oil as shown to get crispy texture.
- If like to get soft pakoda, prepare the mixture a bit watery or skip rice flour and use gram flour to suppress the crispness.
Video Tutorial
Recipe Card
Ragi Pakoda Pakora Video Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Learn to make crispy Ragi Thool Pakoda
Course:
Appetizer
Cuisine:
Indian
Ingredients
- Ragi Flour - 1 Cup
- Rice Flour - 1.5 Tbsp
- Onion - 1 Medium Size
- Garlic - 2 Numbers Optional
- Ginger - Small Piece
- Green Chillis - 2 Numbers
- Water Salt & Oil - As Required
- Coriander Cilantro & Curry Leaves - As Needed
Instructions
-
Finely chop onion, green chillis, ginger, garlic, curry leaves, coriander leaves.
-
Add the ingredients one by one to the ragi and rice flour.
-
Sprinkle little water. just wet the flour and prepare a crumbly mixture as shown in the video.
-
Adjust salt and spice right now.
-
Heat Oil in a pan, add the ragi pakoda mixture as shown in the video.
-
Fry till they turn crispy and onion gets golden brown.
-
Repeat till the pakora mixture gets fried.
-
You can decorate with fried curry leaves as shown in the video.
-
Drain the excess oil with paper towel.
Recipe Notes
- Adding Rice flour is optional but definetely you get crispy pakoras.
- Making crumbly mixture with less water tends to get more crispy pakoda.
- Do split the mixture in oil as shown to get crispy texture.
- If like to get soft pakoda, prepare the mixture a bit watery or skip rice flour and use gram flour to suppress the crispness.
Yeah i too tasted this in my college days.. i think its kongu spl…
thanks for linking to my event…
Today's Recipe – Rava/Sooji Upma
Join in my first event – FEAST FOR YOUR GURU
VIRUNTHU UNNA VAANGA