>> Sunday, November 18, 2012
For the second day of Pakodi Masti, I wanted to make something different. I happen to see something different made with Ragi flour and decided that would surely make it very different. The day I decided to make all the pakodas, it was a feast at home. I had done these along with the Potato Pakodas and then Chinnu wanted something with peanuts again. So I ended up making the regular Masala Peanuts.
However the Masala Peanuts with the Ragi flour was surely very crispy. Only tough part is you knowing when to know it's cooked. Since the flour ends up being brown and the fried ones are also brown, you are in a fix. Luckily when you have an expert chef at the helms, you really have nothing to worry.
Bowl after bowl, pakodas in different forms got fished out. And you thought something actually got left out, nay the demand was so much that we really got exhausted. Finally we said we had enough frying and put a lid literally to the lapping of tongues and laps of oil smoking.
|Peanut Ragi Pakoda|
Peanuts with Finger Millet Flour Pakora
Inspired by Harichandana
Groundnuts / Peanuts: 1 cup
Finger Millet Flour / Ragi Flour: 1/2 cup
Garlic - 4 cloves
Red Chilli Powder : 1 tsp
Turmeric Powder: 1/4 tsp
Curry leaves few
Salt to taste
Oil for deep frying
How to make the Pakodas
Wash the groundnuts and drain. In a bowl, take the peanuts, ragi flour, salt, red chilli powder, crushed garlic and curry leaves.
Sprinkle water over the peanuts to get a thick coating over the nuts.
Heat oil in a pan for deep frying. Drop the flour coated peanuts into the hot oil and fry until dark color on both sides.
Drain and remove them on a kitchen towel and let them cool completely. Once they are cool, store in a airtight container.
Sending this to Know your Flours - Ragi hosted by PJ, started by Jagruthi
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 22