Ragi Pakkoda/Pakkora( Finger millet Fritters) – Healthy Evening Snack for Kids
What Is Ragi Pakkora?
Ragi Pakkora is a tasty snack made from finger millet, known as ragi. This crunchy treat involves mixing ragi flour with spices and deep-frying it to create golden, crispy bites. Ragi Pakkora is not only delicious but also packed with the health benefits of finger millet, making it a nutritious choice for those looking to enjoy a savory snack. This snack is perfect for keeping blood sugar levels steady while offering a flavorful crunch.
About this Recipe
Finger millet, also known as ragi, is often called a "women-friendly" millet because it’s packed with calcium. In South India, we have a lovely tradition of making a thick porridge from ragi when girls hit puberty. This practice helps support strong bones and pelvic health. Before rice became common, ragi was a staple in every household. People would make ragi mudde or ragi koozh, which are hearty and nutritious dishes enjoyed by many, especially those working hard in the fields.
In my own family, my grandmother would prepare these nourishing ragi dishes with so much care. One of my favorites was ragi pakkora, a crispy treat that made it easy to enjoy the benefits of finger millet. It’s a great way to incorporate ragi into your diet in a fun and tasty way, especially for kids who might not like the gummy texture of ragi porridge or mudde.
Ragi pakkora is a perfect snack for children. The crispy texture makes it a hit with little ones, and you can even add spinach to the dough for an extra health boost. It’s an easy and delicious way to get the benefits of finger millet into their diet, making it a win-win for both taste and nutrition.
Ragi Pakkora is a tasty snack made from finger millet, known as ragi. This crunchy treat involves mixing ragi flour with spices and deep-frying it to create golden, crispy bites. Ragi Pakkora is not only delicious but also packed with the health benefits of finger millet, making it a nutritious choice for those looking to enjoy a savory snack. This snack is perfect for keeping blood sugar levels steady while offering a flavorful crunch.
- 1 Cup ragi flour
- 1/4 Cup roasted peanuts
- 2 Tablespoons fried gram (pottukadalai)
- 1 Teaspoon sesame oil (Indian gingely oil)
- 1/2 Teaspoon salt
- 1 Medium size Onion (finely chopped)
- 2 Nos Green Chillies (finely chopped)
- 1 Spring curry leaves, finely chopped
- 3 Springs 3–4 coriander leaves, finely chopped
- Vegetable oil / sunflower oil (for frying)
Grind Peanuts and Fried Gram: Take a mixie and add the roasted peanuts and fried gram. Grind them into a coarse powder. Set this mixture aside.
Prepare the Flour Mixture: In a bowl, combine the ragi flour and the ground powder. Add 1 teaspoon of sesame oil and mix well to blend the ingredients.
Add Vegetables and Salt: Mix in the salt, finely chopped onions, green chillies, curry leaves, and coriander leaves. Use your hands to mix everything thoroughly.
Moisten the Dough: Sprinkle a little water over the mixture. Be cautious not to add too much water—just enough to moisten the flour. Mix the dough gently.
Check the Dough Consistency: Add water gradually until the dough is moist but not wet. It should hold together when you press a small piece in your palm to form a ball.
Heat the Oil: Heat vegetable or sunflower oil in a kadai until it’s medium hot. Test the oil by adding a small piece of dough. If the dough floats to the top immediately, the oil is ready. If not, wait a bit longer.
Fry the Pakkora: Add small pieces of the dough into the hot oil, cooking in batches. Fry on medium flame for 2-3 minutes until golden brown and crispy.
Drain and Serve: Remove the ragi pakkora from the oil and drain them on a paper towel. Serve hot and enjoy your crispy, healthy snack!
Expert Tips for Ragi Pakkora/Pakkoda
- Adding Peanut powder: Adding a bit of peanut powder to your ragi pakkora not only makes it lighter but also adds a rich flavor. Without this powder, the pakoda might turn out hard and gummy. So, be sure to include the peanut powder to achieve that perfect, crispy texture and delicious taste. This small step makes a big difference in your finger millet pakkora!
- Adding spinach and greens: Along with coriander you can add other spinach and greens by finely chopping it. It binds well and taste better and it will be healthier.
- Adjust Water Carefully: When moistened the dough, add water gradually and sparingly. The dough should be just moist enough to hold together, not too wet. This prevents the pakkora from becoming soggy.
- Check Oil Temperature: Before adding the dough, test the oil’s temperature by dropping a small piece of dough into it. The dough should float to the top immediately. If not, wait until the oil is hot enough to ensure crispy, evenly fried pakkoras.
- Fry in Batches: To avoid overcrowding, fry the dough pieces in small batches. This ensures even cooking and prevents the oil temperature from dropping, which can make the pakoras greasy.
- Drain Well: After frying, drain the pakkora on paper towels to remove excess oil. This keeps them crispy and reduces greasiness.
- Customize Spices: Feel free to adjust spices and add other ingredients like chopped vegetables or herbs to suit your taste. The base recipe is flexible and can be adapted to your preferences.
Serving Suggestions
- Pair with Chutney: Serve your ragi pakkora with a side of mint chutney, coconut chutney or tamarind chutney for an extra burst of flavor. The tangy and spicy chutneys complement the crispy texture perfectly.
- Enjoy with Tea: Ragi pakkora makes a great snack with a cup of tea or coffee. It’s a perfect accompaniment for your afternoon tea or evening snack time.
- Serve with Yogurt: For a cooling effect, serve the Pakkora with a side of plain yogurt or a yogurt dip. The creamy yogurt balances the spiciness and enhances the overall taste.
- Add to a Snack Platter: Include ragi pakkora in a snack platter with other appetizers like samosas, spring rolls, or pakoras. It’s a great addition to any party or gathering.
I’m Santhiya Balaguru, A foodie, a passionate food lover from Madurai. My journey with food started from a young age, and I’ve always been eager to try new dishes. After completing my education, I worked in the IT industry in Chennai. There, I indulged in exploring various cuisines and shared my reviews with friends and family. This love for food eventually led me to experiment with cooking restaurant-style dishes at home.
