Ragi Pakoda / Finger millet Fritters

It's summer here and the temperature is almost nearing 100 F everyday. In a weather like this, I hate to stand near the stove and deep fry anything. May be could just sit down and have something cold and light. But yesterday evening, there was some rain and temperature came down a little. Hubby was at home and demanded a evening snack,  so made this ragi pakoda. The one thing about pakodas I like the most is no pre -planning involved. If you want to make it, just cut up the onions, mix up all the ingredients, deep fry it and serve.

Ragi  Pakoda

What are the ingredients needed?

Ragi flour, 1 1/2 cups

Onion (chopped), 3/4 cup

Ginger- 2" grated

Curry leaves (chopped), 2 sprigs

Cilantro(chopped), 2 Tbs

Chilli powder, 1/2 tsp

Turmeric powder, 1/4 tsp

Salt to taste

Water, to knead

Oil, to deep fry

How it is made?

1. In a bowl combine flour, turmeric powder and chilli powder, salt and to this mix onions, grated ginger, curry leaves and chopped cilantro. 
2. Add water little by little and keep kneading till they are incorporated well. Then add butter to this and mix well.
3. In a skillet, heat enough oil to deep fry. Then deep fry the pakodas in batches. 
4. Remove them from oil, drain them in paper towel and serve them with a cup of tea.

Notes: 

• While adding water while kneading, take care to add right amount of water, too excess will make the pakoda soggy and too little will make it tough. 
• Also while deep frying, don't over crowd the pakodas. Then they won't be crisp.