Finger millet (Ragi) is an excellent source of natural calcium which helps to strengthen the bones. Kids must consume finger millet (Ragi) at least in a week. But the biggest challenge is how to make them consume? In the form of Ragi pakoda, kids would definitely love to have it and it’s a perfect evening snack. Serve it and enjoy the Crunchy Ragi Pakoda.
Wanna try another Snacks Recipes. Check out the Medu Vada Recipe, Banana Bajji Recipes which I posted earlier.
Ragi Pakoda Recipe /Crispy Ragi Onion Fritters
Ragi Pakoda Recipe /Crispy Ragi Onion Fritters preparation with step by step photos and a quick video
Ingredients
- Ragi flour (kezhvaragu maavu, Finger millet flour) – 1 cup
- Roasted gram (Pottu kadalai, chutney gram) – 2 tbsp
- Red chilli – 5
- Crushed garlic - 1 tbsp
- Onion – 1 chopped
- Curry leaves – 2 sprigs (chopped)
- Salt to taste
- Oil for deep frying
- Water as needed
Directions
- Step 1 Take a bowl and add Ragi flour(kezhvaragu maavu, Finger millet flour).
- Step 2 Add salt and mix it well.
- Step 3 Add crushed garlic.
- Step 4 Add red chillies.
- Step 5 Add Bengal roasted gram(Pottu kadalai, chutney gram).
- Step 6 Add chopped onions and mix it well.
- Step 7 Add water and mix it well.
- Step 8 The dough must not be very sticky. Keep it aside. (If you add more water, it will become sticky and Pakoda will be very hard)
- Step 9 Heat enough oil in a pan and sprinkle the raw ragi mixture in it.
- Step 10 Deep fry until become crisp and turn to a golden brown. Keep fry in medium flame.
- Step 11 Drain the excess oil and serve it hot with chutney.
Ragi Pakoda Recipe /Crispy Ragi Onion Fritters quick video:
Making of Ragi Pakoda Recipe /Crispy Ragi Onion Fritters:
1. Take a bowl and add Ragi flour(kezhvaragu maavu, Finger millet flour).
2. Add salt and mix it well.
3. Add crushed garlic
4. Add red chillies
5. Add Bengal roasted gram(Pottu kadalai, chutney gram)
6. Add chopped onions and mix it well.
7. Add water and mix it well. The dough must not be very sticky. Keep it aside. (If you add more water, it will become sticky and Pakoda will be very hard)
8. Heat enough oil in a pan and sprinkle the raw ragi mixture in it.
9. Deep fry until become crisp and turn to a golden brown. Keep fry in medium flame.
10. Drain the excess oil and serve it hot with chutney
Hope you will try at home. Share it! Comment it! Be Sociable!!!
