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Ragi and Methi Pakoda

Ragi and Methi Pakoda | Finger millet and Fenugreek Pakoda | #MTCchaiNashta

5 from 5 votes
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Course: Appetizer, Breakfast, Snack
Cuisine: Indian, indian cuisine
Author: Rekha Kakkar


  • 2 cups methi/fenugreek leaves
  • 50 g rice flour
  • 125 g Ragi flour
  • 2 green chillies finely chopped
  • 1 teaspoon chilli powder
  • ½ teaspoon baking soda
  • 1 tablespoon lemon juice
  • 1 ½ tablespoon Oil
  • Salt to taste
  • Oil for deep frying if you are deep frying


  • Combine all the ingredients, except soda in a large mixing bowl and mix well.
  • Add enough water to make batter medium thick pourable consistency .
  • Finally add baking soda and mix well.
  • Now if you are Air frying use a parchment paper to line the tray and drop spoon full of batter and air fry to crispy texture according to instructions as provided by manufacturer.
  • If you are deep frying, heat the oil in a kadhai and drop spoonfuls of batter in oil and deep fry the pakodas till they turn golden brown and crisp form all the sides.
  • Repeat with the remaining batter to make more pakodas. Serve with green chutney or Tomato Ketchup with garama garam cup of chai (Hot steaming Tea)