Pakoda | pakora is a popular tea time snack. It is usually made using rice flour and gram flour. I have shared Ragi pakoda recipe in my Millet cookbook published 7 years back. On a recent visit to Chennai, I happened to taste the popular street style Keerai pakoda in a roadside tea shop. That time I decided that I should share the recipe of keerai pakoda in Jeyashris kitchen. The idea of combining the Ragi pakoda and keerai pakoda flashed to my mind and it turned out extremely well. The pakodas turned out so crispy and we enjoyed them with our meal. Yes, pakodas can be served with meals too, apart from serving with Tea. I don’t claim Ragi and spinach make the pakoda healthy. Anyways it is deep-fried and we should be a little mindful while eating Ragi keerai pakoda. We are not adding curry leaves to this pakoda. Anything we add greens | keerai, we don’t add curry leaves. If you want you can add curry leaves. Also, I didn’t add fennel seeds to this pakora. Feel free to add, it will enhance the flavour. Check out, Street style onion Pakoda, Madurai street style Thool pakoda, Mundiri pakoda, pattanam pakoda, Medhu pakoda. If you want to make a healthy version, check out the baked pakora recipe.
Into a mixie jar, add the garlic, green chili, mint leaves, peanuts (I issued raw peanuts), and roasted gram (pottukadalai)If you have a nuts allergy, add 2 tbsp of rice flour.
Pulse this into a coarse mixture.
In a bowl add the ragi flour, the ground mixture, chopped spinach, chopped onion, and salt.
Mix everything well and add 2 tsp of ghee. You can add 2 tsp of hot oil too. Adding oil or ghee retains the crispiness of the pakoda.
Sprinkle water little by little and make a tight dough.
Heat oil for deep frying.Take a small portion of the dough and put them into the hot oil.Keep in medium flame and fry in batches.
Once cooked on both sides, take out from the oil.
Drain in a kitchen towel.Repeat the same for the rest of the dough.
You can keep the leftover dough in the refrigerator and make pakodas the next day as well.
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