Ragi Pakoda is a rustic, crunchy snack made from wholesome finger millet flour. It’s hearty, naturally nutritious, and perfect for rainy evenings. Peanuts and curry leaves add texture and bright, savory notes. The batter needs no complex technique and fries up crisp in minutes.
Ragi Pakoda is a crunchy, deep-fried snack made with ragi flour and rice flour, packed with peanuts and finely chopped onion, green chillies, ginger, and curry leaves. The dry ingredients are mixed with asafoetida and salt, then “tempered” by stirring in a spoonful of hot oil before adding just enough water to form a loose dough. Drop small portions into hot oil and fry on medium heat until crisp—since the pakodas are naturally dark, use the sizzling sound fading (about 4–5 minutes) as your cue. Finish by frying a few curry leaves in the same oil and scattering them over the pakodas for an extra aromatic garnish.
Ragi Pakoda Recipe
Ragi Pakoda
This crunchy snack is made with ragi flour, onion and green chilies.
8
servings10
minutes20
minutesIngredients
2 cups Ragi flour
1 cup rice flour
1 Big onion
4 green chillies
1 small piece fresh ginger
2 tablespoons – Peanut
Two pinches asafoetida powder
2 teaspoon salt(or as per taste)
One spring curry leaves
Oil For Deep Frying
Directions
- First chop onion, green chillies, ginger and curry leaves finely.
- In a broad vessel add the ragi flour, rice flour, peanuts and then add chopped onion, chillies, ginger, curry leaves, asafoetida powder and salt. Mix thoroughly. Heat one or two tablespoons of oil and add the hot oil in the flour. Mix it well using a spoon. Sprinkle handful of water and make a loose dough. Put this dough little by little into hot oil and deep fry till it is crisp. Since the colour will be dark, we cannot judge whether it is fried well or not. So fry the first batch for few minutes till sizzling sound subsidizes. Note down the frying time. Normally on medium flame it will take four to five minutes. Fry the remaining dough also for the same time.
- After frying all the pakoda, put few curry leaves in the hot oil and immediately remove it. Put the fried curry leaves on the top of pakoda for garnishing.