Crispy Ragi Pakoda Recipe

6/4/2014
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Ragi Pakoda Recipe

This ragi pakoda recipe is just the right thing if youre looking for a tasty,
crunchy, nutritious snack. Easy to make, it doesnt take much time at all.
Enjoy!
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Prep time: 15 min

Cook time: 30 min
Total time: 45 min
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Yield: 30 (4 servings)
Ingredients:
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Ragi (finger millet) flour: 2 cups

Roasted gram/chickpea flour (Besan) 1/2 cup
Cabbage (shredded) 2 cups
Capsicum/Bell pepper (chopped small): 1/2 cup
Curry leaves: 1 tablespoon
Coriander leaves: 1/4 cup
Ginger: 1 inch piece
Cashew pieces: 1/2 cup
White sesame seeds : 1 tablespoon
Black pepper powder: 1/2 teaspoon
Groundnut/Peanut oil: 200ml
Salt: 1 teaspoon
Chaat masala: 1/2 teaspoon
Directions:
Peel and mince the ginger. Coarsely chop the coriander and
curry leaves. Mix the veggies and herbs cabbage, capsicum,
ginger, coriander and curry leaves in a bowl.
Mix the dry ingredients ragi flour, besan, cashew pieces,
sesame seeds, salt, and black pepper powder/chili powder in a
large mixing bowl.
Heat the oil for frying. Add 2 tablespoons of this hot oil to the dry
mix. Now add the vegetables to the dry ingredients and mix well.
Add just enough water to form a dough. Make bite-sized ragi
pakoda pieces and fry them in hot oil.
Sprinkle with chaat masala before serving.
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6/4/2014
And thats it with the ragi pakoda recipe. Enjoy the resultant crunchy
delights!
The Health Benefits of Ragi

The health benefits and nutrition offered by ragi are immense. Ragi is a
remarkable source of protein and minerals and contains important amino
acids. It has a high amount of calcium and potassium and is a great
source of iron. Ragi contains tryptophan, an amino acid that reduces
appetite. Ragi is known to relax the body naturally, and is thus beneficial
in conditions of anxiety, depression, and insomnia.
Editors Note: Get the latest updates from the Isha Blog. Twitter,
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This article is based on an excerpt from the March 2014 issue of Forest
Flower, available as pay what you want. (set 0 in price field for free).
Print subscriptions are also available.
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9 Comments
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Maanya
3 months ago
Wow! Great recipe, I just tried it. I substituted half the ragi with sathumavu and it
was fantastic! I'm also very pleased about how they were not oily after frying.
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Isha Blog Moderator
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Maanya 3 months ago

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6/4/2014
Isha Blog Moderator
Maanya 3 months ago
Thanks for trying out Maanya. It was a great idea of yours to substitute with
Sathumavu. Glad that the results were fantastic. Try out other recipes in the
food category and let us know how they turned out. Please feel free to
suggest what other kinds of recipes/cuisines would you like to see featured
in the blog.
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Harsh Pandey
Maanya 3 months ago
Please tell what is the "Ragi flour"

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Harsh Pandey
3 months ago
Let us know what is the "Ragi" , please tell in hindi ....

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Hari Ram
Harsh Pandey 3 months ago
Ragi is called mundua in hindi

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Chandini
3 months ago
As an Isha meditator, and marketer by profession, I'm so proud of you guys for this
post! Kudos! The image works really well for FB and pinterest. You could include a
few more tags for SEO (healthy, pranic food, balanced meal... and whatever else is
true). Keep it up!
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Serious Thinker
3 months ago
What is Ragi?
Reply Share
yadnesh
Serious Thinker 3 months ago
Finger millet
Reply Share
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6/4/2014
Maanya
3 months ago
Can I use the Isha sattumaavu flour instead of ragi?

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