Ragi Pakoda Recipe

This ragi pakoda recipe is just the right thing if you’re looking for a tasty, crunchy, nutritious snack. Easy to make, it doesn’t take much time at all. Enjoy!

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Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 30 (4 servings)


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



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  • 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.

And that’s 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.

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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.