In the evening time, I planned to prepare ragi pakoda to accompany tea. I remembered about the left over spinach leaves and used them while making the dough for pakodas. As I used spinach in very less quantity, none at home were able to find out the addition of spinach. If you make it for kids, you can add more spinach leaves and make them to eat greens at least this way.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 5 persons
Finger Millet Flour / Ragi flour / Keppai Maavi - 2 cups
Spinach leaves - 3/4 cup, finely chopped
Onion - 1/2 cup, finely chopped
Green chillies - 3 nos, sliced into four
Coriander leaves - 3 strings, finely chopped
Curry leaves - 3 strings, finely chopped
Salt - to taste
Asafoetida - a pinch
Cumin seeds - 1 teaspoon, crushed
Ginger - 1 inch length piece, grated
Water - to make tight dough
Oil - for deep frying
1) Mix all the ingredients except water and oil.
2) Add water slowly to the mixture and make a tight dough. Don't add too much water. Otherwise, pakodas absorbs more oil. Taste and adjust the salt. Keep aside.
4) When it is hot and not smoking, drop a very small piece of dough into the oil. It should come to surface immediately.
5) Now, pinch a very small portion of dough and drop into the oil slowly.
7) Remove pakodas from the oil using a ladle and transfer to a plate covered with kitchen towel, to absorb excess oil.
8) Serve hot with tomato ketchup. It tastes good without any condiment too.
1) Add more spinach leaves if you prefer.
2) Always make tight dough for making pakodas. I measured oil before and after frying and there were only 1 and 1/2 tablespoons difference for both. So, consistency of dough is very important.
3) Best to have it immediately after frying the pakodas. Otherwise, few pakodas become hard to bite if you store it in a container or kept as such.
4) If you don't have spinach, add more onion. More the onion, more the taste.