Red pakode is perfect for an evening snack. Generally made with gram flour, I learnt this recipe from my grandmother who used red flour and red vegetable, preferably ragi flour and beetroot. This dish tastes best with chutney.
What you need
Ragi flour – 100 gm
Rice flour – 100 gm
Beetroot – 1
Green chilli - 1
Salt - to taste
Red chilli powder – 1 tsp
Asafoetida – a small pinch
Coriander leaves - a few
Cooking instructions
Boil the beetroot, peel its skin, cut it and set aside. Mix the ragi flour, rice flour, red chilli powder, asafoetida and salt. Now add the boiled beetroot, chopped green chilli, and coriander leaves. Add oil to a pan and heat it. Once the oil is hot for frying, make small pieces of the batter and deep fry them. Serve the hot red pakoda with green chutney.
Anupama Prakash is an MBA student currently pursuing studies at IIM K.
