Ragi keerai pakoda
Crispy street style keerai pakoda using Ragi flour
Servings: 4
Ingredients
- 1 cup ragi flour
- 1 cup finely chopped spinach
- 1 onion finely chopped
- 2 tsp ghee
- Salt as needed
- Oil for deep frying
- Water to knead the dough
To grind
- ¼ cup peanuts – If allergic to nuts add 2 tbsp rice flour
- 2 tbsp roasted gram | pottukadalai
- 2 green chili
- Few mint leaves
- 2 garlic cloves optional
Instructions
- Into a mixie jar, add the garlic, green chili, mint leaves, peanuts (I issued raw peanuts), roasted gram.
- If you have nuts allergy, add 2 tbsp of rice flour.
- Pulse this into a coarse mixture.
- In a bowl add the ragi flour, the ground mixture, chopped spinach, chopped onion and salt.
- Mix everything well and add 2 tsp of ghee. You can add 2 tsp of hot oil too. Adding oil or ghee retains the crispiness of the pakoda.
- Sprinkle water little by little and make a tight dough.
- Heat oil for deep frying.
- Take small portion of the dough and put them into hot oil.
- Keep in medium flame and fry in batches.
- Once cooked on both sides, take out from the oil
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- You can keep the left over dough in the refrigerator and make pakodas the next day as well.
Video
Notes
1. If you don’t want to add peanuts, you can add 2 tsp of rice flour.
2. Adding ghee retains the crispiness of the pakoda.
3. Ragi flour can be replaced with any millet flour.
4. Ragi keerai pakoda is a perfect tea-time snack and also it pairs well with curd rice too.