Wednesday, 14 April 2021

Ragi Pakoda Recipe/Finger Millet Pakora Recipe/Ragi Onion Pakoda/Kezhvaragu Vengaya Pakoda/How to make Ragi Pakoda with step by step photos

 Ragi Pakoda/Kezhvaragu Pakoda is a super tempting, crispy, crunchy and delicious evening snack/starter that is made with Ragi flour as main ingredient. If you have surprise visit from guest or relatives, this Ragi Pakoda can be made in a jiffy and served in no time. This Ragi Pakoda/Kezhvaragu Pakoda is good all by itself but if needed, can be served with any chutney variety or with ketchup. Do try out this crispy and tempting Ragi Pakoda and post your comments here. Meanwhile do check out other interesting and mouth-watering Evening Snacks/Starters/Appetizers here. Also checkout other interesting Ragi/Fingermillet/Kezhvaragu Recipes here.

Here’s how to make Ragi Pakoda with step by step photos…

Ingredients

Ragi Flour/FingerMillet Flour/Kezhvaragu Maavu

2 cups

Rice Flour

1 cup

Red Chilli Powder

1 tsp

Onion/Vengayam

4 sliced

Green Chillies/Pachai Milagai

4 finely chopped

Ginger/Inji

2” finely chopped

Garlic/Poondu

8-9 crushed

Cumin Seeds/Jeeragam

1 tsp

Salt

As needed

Curry Leaves/Karuvepillair

3-4 springs

Oil

 For frying

Preparation Time: 10-12 minutes              Recipe Category: Starters/Evening Snacks

Cooking Time: 30 minutes                           Recipe Cuisine: Tamil Nadu, Indian

Author: Priya Anandakumar

Meanwhile do check out other interesting and mouth-watering Evening Snacks/Starters/Appetizers here.

Method

Slice the onions, chop the green chillies, ginger, curry leaves and crush the garlic and keep everything ready.

In a wide bowl add 2 cups of ragi flour, 1 cup of rice flour, red chilli powder, salt and cumin seeds.

Mix everything really well.

Now add sliced onions, green chillies, ginger, garlic and curry leaves.

Mix everything really well.

Add water little by little and mix thoroughly until it forms crumbly dough. Be careful not to add lot of water.

Heat about 2 tsp of oil in kadai and add it to the pakora/pakoda mixture. Now mix everything really well.

Heat oil in a kadai for frying the pakodas. When the oil is hot enough, add the dough mixture in small portions into the oil.

Let it fry to golden brown color or until they turn crispy and crunchy.

Slowly drain Ragi Pakoda out of the oil and transfer it to a bowl.

Similarly fry rest of ragi pakoda/finger millet pakoda and drain it out of the oil. Fry 12-15 curry leaves and garnish it over ragi pakoda and serve them hot.

Thank you all for visiting my space, please come back again for more tempting and delicious Evening Snacks/Starters/Appetizers from my kitchen.

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Have a great day and enjoy.

Until then I am signing off…

 

 

 

 

 

 

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Hello everybody,
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Priya Anandakumar