admin Raagi is a healthy millet with lots of benefits. Here we are going to see an interesting snacks with raagi flour . Most of the kids do not like to eat millets, because of the raw smell and taste, but they do like deep fry recipes, so we are going to prepare pakoda with raagi flour. Down to the recipe.
Course : Snack
Cuisine : South Indian
Recipe From : Author
Serves: 4-5 serves
Preparation time:10 mins
Cooking time : 5-10 mins (to deep fry every batch)
Total time needed: 15 mins (differs upto batches)
Ingredients:
* Raagi flour – 1 1/2 cups
* Gram flour – 4-5 tblspn
* Rice flour – 4-5 tblspn
* Turmeric powder – 1/4 tsp
* Chilli powder – 1/4 tsp ( as per your spice level) I have used
* Onions – 2 big nos ( extra onion will add more taste)
* Green chillies – 4-5 nos ( as per spice your level)
* Cumin seeds – 1 tblspn
* Curry leaves – 2 strings
* coriander leaves / cilantro – 1 cup ( chopped leaves as 1 cup)
* Salt as needed
* Water just to sprinkle
* Moringa leaves – 1 hand full of fresh leaves ( totally optinal)
* Oil to deep fry ( I prefer Coconut oil)
Preparation Instructions:
1. In a bowl, add little thickly sliced onions, chopped curry leaves, chopped coriander leaves ,cumin seeds ,salt and mix it well with hands until the onions oozes out the moisture (water).
2. Then add turmeric powder, chilli powder and mix .
3. Then add Raagi flour, gram flour, rice flour and mix well like poori dough by sprinkling little amount of water.
4. Meanwhile in pan add coconut oil and heat to the frying temperature.
5. Add few drops of heat oil in the raagi dough and mix well.
6. Once the oil gets heated, sprinkle the dough into the oil ,not too big in size as it the raagi flour has to cook.
7. Flip 2 sides and take it out once it gets crispy and place it in a paper towel as it absorbs the extra oil.
8. Recipe is ready to serve.
Steps In Pictures :
1. In a bowl, add little thickly sliced onions.
2. Add chopped curry leaves,
chopped coriander leaves and
cumin seeds.
3. Add salt.
4. Mix it well with hands until
the onions oozes out the moisture (water).
5. Add turmeric powder,
chilli powder and mix .
6. Add Raagi flour.
7. Add gram flour, rice flour .
8. Sprinkling little amount of water.
9. Mix well like poori dough.
10. . Meanwhile in pan oil and heat
to the frying temperature.
11. Add few drops of heat oil in
the raagi dough and mix well.
12. . Once the oil gets heated, sprinkle the dough
into the oil ,not too big in size
as it the raagi flour has to cook.
13. Flip 2 sides and take it out
once it gets crispy.
14. Place it in a paper towel
as it absorbs the extra oil.
15. Recipe is ready to serve.
Note for the dish :
1. Moringa leaves will add more crispness to the recipe.
2. As mixing onions with salt will release moisture, we just need little amount of water to prepare the dough.
3. Do not round the dough into balls, just sprinkle it in the heat oil.
4. And make sure that you do not sprinkle big size ,as the raagi has to cook.
5. Deep fry it fully if you want more crispy , but do not let it burn.
Try it out upcoming chefs.
