Ragi Pakoda

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
  • Salt
  • Water
  • Oil

How to

  1. Heat oil in a kadai (preferrably thick bottomed).
  2. 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.
  3. Check for salt and add as required.
  4. Now sprinkle water little by little and bind everything together.
  5. The mixture should not be watery, should be slightly wet so that you should be able to shred the mixture in the oil.
  6. Once the oil is hot enough, start shredding the mixture in bite sized pieces.
  7. Cook on both sides until the pakodas are cooked through. Adjust the flame accordingly so that they don’t get overcooked.
  8. Drain on a paper towel and serve hot.

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