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.
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.
