Ragi Pakoda / Nachani Pakoda

Masala:

Take a teaspoon each of cumin seeds, saunf (fennel seeds), pepper and few garlic - make paste with little water.

• Add this paste to Ragi flour / Nachani flour along with chopped onion, salt, haldi / turmeric powder, chili powder, curry leaves and soft daliya.
• Prepare dry dough of these ingredients.
• Also add little rice flour (optional) to make it more crispy and crunchy
• Heat oil and once its hot enough to be fried, add the dough in small and thin shapes and deep fry in low flame.
• Let them fry slowly till they get crunchier and cooked inside as well.
• Also try to avoid burning them because its difficult to understood if they are getting burnt as the color of the pakoda itself is black.

Can be a good evening snack..... Mint or coriander chutney can be a side dish