Ragi Pakoda Recipe – Peanut & Sesame Indian Snack

Last Updated on 4 months by Neha Deshmukh

Ragi Pakoda Recipe – Peanut & Sesame Indian Snack

Introduction

Oh, pakodas! Is there anything more comforting than a crispy, golden pakoda with a cup of chai? I remember my grandmother making these on rainy afternoons, and the aroma would fill the entire house. Today, I’m sharing a healthier twist on this classic – Ragi Pakoda! These aren’t just delicious; they’re packed with goodness from ragi (finger millet) and a lovely nutty flavor from peanuts and fried gram. Trust me, you’ll want to make these again and again.

Why You’ll Love This Recipe

This Ragi Pakoda recipe is a winner for so many reasons. It’s quick, easy, and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to sneak in some healthy ragi into your snacking routine. They’re wonderfully crispy, flavorful, and perfect for a monsoon evening, a festive gathering, or just a cozy treat with your family.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pakodas:

• 1 cup ragi flour
• ¼ cup roasted peanuts
• 2 tablespoons fried gram (pottukadalai)
• 1 teaspoon sesame oil (Indian gingely oil)
• ½ teaspoon salt
• 1 onion, finely chopped
• 2 green chillies, finely chopped
• 1 sprig curry leaves, finely chopped
• 3-4 sprigs coriander leaves, finely chopped
• Vegetable oil / sunflower oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Ragi Flour: Health Benefits and Regional Uses

Ragi is a nutritional powerhouse! It’s rich in calcium, iron, and fiber. In South India, ragi is a staple, used in everything from porridge (ragi kanji) to flatbreads (ragi roti). You can usually find it at Indian grocery stores or online.

Roasted Peanuts & Fried Gram (Pottukadalai): The Flavor Base

These two add a wonderful texture and nutty flavor. Make sure your peanuts are well-roasted for the best taste. Fried gram, also known as pottukadalai, is a lentil that’s been split, fried, and seasoned. It adds a lovely crunch.

Sesame Oil (Indian Gingely Oil): Authentic Taste & Aroma

Don’t skip the sesame oil! It adds a distinctly Indian flavor that really elevates these pakodas. If you can’t find Indian gingely oil, you can substitute with regular sesame oil, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the roasted peanuts and fried gram into a coarse powder using a mixer. Don’t over-grind; we want some texture! Set this aside.
2. In a bowl, combine the ragi flour and the peanut-gram powder. Add the sesame oil and mix everything together really well.
3. Now, add the salt, chopped onion, green chillies, and curry leaves. Get your hands in there and mix everything together until the vegetables are nicely incorporated into the flour.
4. Time to add water! Sprinkle it gradually, mixing with your hands, to form a moist dough. The key here is to not make it too wet. We want it to hold its shape.
5. To test the consistency, take a small portion of the dough and press it into a ball. If it holds its shape, you’re good to go! If it’s too dry, add a tiny bit more water.
6. Heat oil in a kadai (or a deep frying pan) on medium heat. To test if the oil is hot enough, drop a tiny piece of dough into it. It should float immediately.
7. Carefully drop small portions of the dough into the hot oil, working in batches to avoid overcrowding the pan.
8. Fry for 2-3 minutes on each side, until they turn golden brown and crispy.
9. Remove the pakodas with a slotted spoon and drain them on paper towels.
10. Serve hot with your favorite chutney or a steaming cup of tea!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy pakodas.
• Use medium heat. Too high, and they’ll burn on the outside before cooking through. Too low, and they’ll absorb too much oil.
• For extra crispy pakodas, add a pinch of rice flour to the dough.

Variations

• Spicy Kick: Add a pinch of red chilli powder or a finely chopped serrano pepper to the dough for extra heat. My friend, Priya, loves to add a dash of chaat masala too!
• Vegetable Medley: Feel free to add other finely chopped vegetables like carrots, spinach, or cabbage.
• Herb Heaven: Experiment with different herbs like mint or dill.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, thanks to the use of ragi flour. However, always double-check the packaging of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment

Adjust the amount of green chillies to your liking. Remove the seeds for a milder flavour.

Festival Adaptations (Diwali, Janmashtami)

These pakodas are a wonderful addition to any festive spread! They’re especially popular during Diwali and Janmashtami.

Serving Suggestions

Ragi pakodas are best enjoyed hot and crispy! They pair perfectly with:

• Coconut chutney
• Tomato chutney
• Mint-coriander chutney
• A cup of masala chai

Storage Instructions

While they’re best enjoyed fresh, you can store leftover pakodas in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer to restore some of the crunch.

FAQs

What is Ragi and is it Gluten-Free?

Ragi, also known as finger millet, is an ancient grain that’s incredibly nutritious. It’s a staple in many parts of India and is naturally gluten-free.

Can I use a different oil for frying?

You can, but sesame oil really adds to the authentic flavour. Sunflower oil or vegetable oil are good substitutes.

How do I get the pakodas extra crispy?

Adding a pinch of rice flour to the dough and ensuring the oil is at the right temperature are key. Don’t overcrowd the pan!

Can I make the dough ahead of time?

Yes, you can! Make the dough and store it in the refrigerator for up to 24 hours. You might need to add a splash of water to loosen it up before frying.

What chutneys pair best with Ragi Pakoda?

Coconut chutney, tomato chutney, and mint-coriander chutney are all fantastic choices. Really, any chutney you love will work!