Ragi Pakoda is one of my favorite tea time snacks. Tastes good and comparatively easy to make when compared to bajji/bonda. Doesn’t need a side dish and perfect for rainy evenings with cup of cardamom/ginger tea!
What you need
- Ragi flour – 1.5 cups
- Onions – 1 thinly sliced
- Dry chilies – 2
- Curry leaves
- Fried Chana dhal/Potukadalai – 1 tbsp
- Jeera/ Seeragam – 1 tbsp
- Heat oil in a kadai (preferrably thick bottomed).
- In a bowl, add thinly sliced onions, roughly broken dry chilies and curry leaves, potukadali, jeera, salt and ragi flour and mix well with hands.
- Check for salt and add as required.
- Now sprinkle water little by little and bind everything together.
- The mixture should not be watery, should be slightly wet so that you should be able to shred the mixture in the oil.
- Once the oil is hot enough, start shredding the mixture in bite sized pieces.
- Cook on both sides until the pakodas are cooked through. Adjust the flame accordingly so that they don’t get overcooked.
- Drain on a paper towel and serve hot.