Ragi Onion Pakoda - Preparation time 15 mins
I thought of making pakoda using ragi flour instead of bengal gram. I made this pakoda last week and it came out well.
Ingredients:-
Ragi flour - 1 cup
Rice flour - ¼ and even less (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Ginger - 1 inch (half chopped finely and remaining to be crushed with garlic with skin
Garlic - 5 (peeled and chopped finely) and 3 (with skin)
Water - To sprinkle and bind
Sesame oil - 5 tbsp
Oil - to deep fry
Saunf - 1/2 tsp
Curry leave - 6 (chopped)
Preparation method:-
In a bowl add ragi flour, rice flour, chopped onion, chili powder, chopped garlic and ginger, curry leaves and salt. Crush saunf along with remaining ginger and garlic and add to the flour.
Mix all the ingredients well. Heat 2 tbsp of oil in a kadai and add to the flour mixture( the oil should be hot so that sound will come when you add to flour) and mix well.
Sprinkle little water so the flour will bind with the added ingredients.
Make small pakoda and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil (this snack won't absorb oil) .
I thought of making pakoda using ragi flour instead of bengal gram. I made this pakoda last week and it came out well.
Ingredients:-
Ragi flour - 1 cup
Rice flour - ¼ and even less (according to your preference)
Onion -1 (chopped into strings of 1 inch)
Salt - to taste
Chili powder - ½ tsp
Ginger - 1 inch (half chopped finely and remaining to be crushed with garlic with skin
Garlic - 5 (peeled and chopped finely) and 3 (with skin)
Water - To sprinkle and bind
Sesame oil - 5 tbsp
Oil - to deep fry
Saunf - 1/2 tsp
Curry leave - 6 (chopped)
Preparation method:-
In a bowl add ragi flour, rice flour, chopped onion, chili powder, chopped garlic and ginger, curry leaves and salt. Crush saunf along with remaining ginger and garlic and add to the flour.
Mix all the ingredients well. Heat 2 tbsp of oil in a kadai and add to the flour mixture( the oil should be hot so that sound will come when you add to flour) and mix well.
Sprinkle little water so the flour will bind with the added ingredients.
Make small pakoda and keep in a plate.
Heat the oil for deep frying pan and drop the pakoda’s slowly. Don’t keep the flame high because it will become black without getting cooked so, keep in medium flame.
After deep frying if it has become brown color transfer to tissue paper in a bowl to remove excess oil (this snack won't absorb oil) .
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