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    You are here: Home / Recent Posts / Ragi pakoda recipe, Fingermillet fritters recipe

    Ragi pakoda recipe, Fingermillet fritters recipe

    September 14, 2020 by Sharmilee J Leave a Comment

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    Ragi pakoda recipe  a kongunad special dish made with ragi flour and minimal ingredients.
    ragi pakoda recipe

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    Ragi pakoda recipe a crispy snack made with ragi flour.Ragi pakoda recipe with step by step pictures and video.Lets learn how to make kongunad special snack ragi pakoda recipe.

    I have heard ragi pakoda is a kongunad special snack.I had it only once in my neighbours house and instantly fell for it so wanted to try and post it.This has minimal ingredients and you can have other variations to this recipe too but this is a authentic kongunad special ragi pakoda recipe.

    This is a perfect tea time snack that you can try especially during such times when it drizzles and the weather is chill and you crave for some deep fried snacks.

    Variations:

    • You can add a tsp of fennel seeds for more flavour.
    • You can add a tbsp of rice flour or gram flour too.

    ragi pakoda recipePin

    If you have any more questions do mail me at [email protected]
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    Tried this recipe? Do let me know how you liked it.Tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    Print Recipe Pin Recipe

    Ragi pakoda recipe

    Ragi pakoda recipe a kongunad special dish made with minimal ingredients with ragi flour
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Servings2
    AuthorSharmilee J

    Ingredients

    • 1 cup ragi flour
    • 1 medium sized onion finely chopped
    • 2 tbsp curry leaves finely chopped
    • 1 tbsp coriander leaves finely chopped
    • 1/4 cup raw peanuts
    • 1 tbsp fried gram dal
    • 1 tsp red chilli powder
    • 1 tsp hot oil
    • salt to taste
    • water as needed
    • oil to deep fry

    Instructions

    • To a mixing bowl add ragi flour,onion,curry leaves,coriander leaves.Grind peanuts,fried gram dal to a coarse mixture and add it.
    • Add salt,red chilli powder and hot oil to it.Mix it well first, add water little by little.
    • Mix well until it holds together like this when pressed with your palm.The dough should be wet and hold together thats it, do not add more water an dmake the dough tight.Heat oil in a kadai - Pinch the dough and add it to hot oil.
    • Do not overcrowd, just add in batches to fry.Turn over and fry.
    • Fry until crisp.Repeat to finish.Finally switch off add curry leaves and fry until crisp and remove it.

    Notes

    • As the color itself is brown so make sure to fry until crisp and do not burn it.
    • Deep fry in medium flame else the pakodas will drink more oil.
    • Adding peanuts gives nice taste and also crunch to the pakoda so don't skip it.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Ragi Pakoda Recipe Video

    How to make ragi pakoda recipe:

    1. To a mixing bowl add ragi flour,onion,curry leaves,coriander leaves.Grind peanuts,fried gram dal to a coarse mixture and add it.
      ragi pakoda recipePin
    2. Add salt,red chilli powder and hot oil to it.Mix it well first, add water little by little. ragi pakoda recipePin
    3. Mix well until it holds together like this when pressed with your palm.The dough should be wet and hold together thats it, do not add more water an dmake the dough tight.Heat oil in a kadai – Pinch the dough and add it to hot oil.ragi pakoda recipePin
    4. Do not overcrowd, just add in batches to fry.Turn over and fry. ragi pakoda recipePin
    5. Fry until crisp.Repeat to finish.Finally switch off add curry leaves and fry until crisp and remove it. ragi pakoda recipePin

    Serve hot with tea!

    ragi pakoda recipePin

    My tips while making ragi pakoda:

    • As the color itself is brown so make sure to fry until crisp and do not burn it.
    • Deep fry in medium flame else the pakodas will drink more oil.
    • Adding peanuts gives nice taste and also crunch to the pakoda so don’t skip it.

    ragi pakoda recipePin

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