RAGI PAKORAS

This is my version of ragi pakora and ragi vada recipes that I have been seeing in so many food blogs lately. I made pakoras my usual way except that I substituted ragi flour with besan. These pakoras were pretty interesting with a nice different color. They turned out real crispy and tasty. These were perfect for an evening snack with tea.

INGREDIENTS:

1. Ragi or millet flour, 1 cup.
2. Rice flour, 1 tablespoon.
3. Onions, small, 2.
4. Curry leaves, a handful.
5. Ginger-garlic paste, 1 teaspoon.
6. Chili powder, 1 teaspoon.
7. Asafetida, a pinch.
8. Salt as per taste.
9. Oil, 1 cup for deep frying.

PREPARATION:

Cut the onion into long thin strips. Chop the curry leaves into small pieces. Add the flours in a big bowl along with the salt and add the chopped onions, curry leaves, chili powder, asafetida, and ginger-garlic paste to the mixture. Mix everything well without water. Add a few drops of water and start kneading the mixture and add water slowly and keep mixing until the desired consistency is reached. The consistency should be that there should be just wet enough for flour to coat the onions. Heat a pot with a cup of oil. When the oil is hot enough, take some of the pakora mixture and put them slowly into the oil spreading the pakora mixture evenly throughout the oil. They will start to rise to the top once they get deep-fried after 5-7 minutes. Take them out of the oil, drain them on a paper towel and serve hot with tomato ketchup.