Crisp Ragi Pakoda

[P.J.]

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Crisp Ragi Pakoda



Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 30 (4 servings)


Ingredients:

Ragi (finger millet) flour: 2 cups

Roasted gram/chickpea flour (Besan) 1/2 cup

Cabbage (shredded) 2 cups

Capsicum/Bell pepper (chopped small): 1/2 cup

Curry leaves: 1 tablespoon

Coriander leaves: 1/4 cup

Ginger: 1 inch piece

Cashew pieces: 1/2 cup

White sesame seeds : 1 tablespoon

Black pepper powder: 1/2 teaspoon

Groundnut/Peanut oil: 200ml

Salt: 1 to taste

Chaat masala: 1/2 teaspoon

Directions:

• Peel and mince the ginger. Coarsely chop the coriander and curry leaves. Mix the veggies and herbs – cabbage, capsicum, ginger, coriander and curry leaves – in a bowl.
• Mix the dry ingredients – ragi flour, besan, cashew pieces, sesame seeds, salt, and black pepper powder/chili powder – in a large mixing bowl.
• Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry mix. Now add the vegetables to the dry ingredients and mix well. Add just enough water to form a dough. Make bite-sized ragi pakoda pieces and fry them in hot oil.
• Sprinkle with chaat masala before serving.

Crispy Ragi Pakoda Recipe