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Mustard Oil in Ragi Methi Pakora: A Winter Delight

Updated: Jun 20

Mustard Oil in Ragi Methi Pakora
Mustard Oil in Ragi Methi Pakora

Teatime on a chilly winter’s evening has a charm of its own. The weather is just perfect for a plateful of delicious, hot Pakoras to accompany the steaming cups of Chai. So let’s make a Pakora that is typically made in winter using Fenugreek (Methi) which is in season during the cold weather.

Today’s recipe is called Ragi Methi Pakora and it is made with flour that comes from red millets (Ragi) which is known to be healthy. The health quotient of this recipe is further reinforced by the use of cold-pressed Mustard Oil as the deep-frying medium. Mustard Oil is packed with vital nutrients and is known to be good for not just the heart but the entire cardiovascular system.

To start with, here are the ingredients that you will require.


  1. Fenugreek (Methi) Leaves: 300 grams

  2. Red Millet (Ragi) Flour: 125 grams

  3. Rice Flour: 50 grams

  4. P Mark Mustard Oil: 100 millilitres

  5. Baking Soda: Half a teaspoon

  6. Green Chillies: 2

  7. Lemon Juice: 1 tablespoons

  8. Red Chilli Powder: 1 teaspoon

  9. Salt: to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings you require.


Coarsely chop the fenugreek leaves.

Finely chop the green chillies.


Take a mixing bowl. Add the chopped fenugreek leaves, Ragi flour, rice flour, green chillies, lemon juice, red chilli powder and salt. Mix well.

Next, add water, a little at a time, to make a batter that is of medium thickness in consistency. To this batter, add the baking soda and mix well.

Heat the Mustard Oil in a pan on Medium heat. After a while the oil will reach its smoking point, emitting whiffs of aromatic white smoke. Turn the flame down to Low.

Use a ladle or a large spoon to carefully drop a spoonful of batter into the hot oil. Deep-fry till the Pakora takes on a golden brown colour and turns crisp on the sides.

Repeat the deep-frying process for the rest of the batter.

Place the Pakoras on paper towels to drain the excess oil. However, it is worth noting here that since we have used cold-pressed Mustard Oil as the deep-frying medium, it is not only healthy but also proven to be absorbed in food in very small quantities while cooking and deep-frying – so even if you don’t drain the excess oil, that’s fine.

Your Ragi Methi Pakora is now ready. Serve it hot with ketchup, chutney or any other condiment of your choice. Create happy moments with every cup of tea all through the winter months.

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