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.
![](https://www.nithaskitchen.com/wp-content/uploads/2012/07/ragi_pakoda3.jpg)
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 recipre](https://www.nithaskitchen.com/wp-content/uploads/2012/07/ragi_pakoda0_L-300x300.jpg)
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…
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