Karnataka

Ragi chips

Name: Ragi chips
Total time: 55 min
Yield: 6 servings
Cuisine: Karnataka
Ingredients: 1 1/4 cups ragi flour (finger millet flour); 1/3 cup rice flour; 1/2 tsp ajwain (carom seeds); 1 tsp sesame seeds; 1 tsp red chilli powder (indian red chili powder); a pinch asafoetida; 3/4 tsp salt; Water, about 1/2 cup, hot; 2 tbsp in the dough plus about 3 tbsp absorbed from 750 ml for frying cooking oil (vegetable oil)

Finger millet rolled thin and fried crisp. Earthy, spiced and very Bengaluru.

55 minTime

3 gProtein each

mediumSpice

Ragi in a new shape2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

201kcal

3 gprotein

3 gfibre

55minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Ragi flour (finger millet flour)1¼ cups

Rice flour⅓ cup

Ajwain (carom seeds)½ tsp

Sesame seeds1 tsp

Red chilli powder (indian red chili powder)1 tsp

Asafoetidaa pinch

Salt¾ tsp

Waterabout 1/2 cup, hot

Cooking oil (vegetable oil)2 tbsp in the dough, plus about 3 tbsp absorbed from 750 ml for frying

Method

6 steps

1Mix the ragi flour, rice flour, ajwain, sesame, chilli, asafoetida and salt. Rub in 2 tbsp of the oil.
2Add hot water a little at a time and knead to a smooth, firm dough. Rest covered for 10 minutes.
3Roll portions very thin between two sheets of oiled plastic. Cut into squares or triangles and prick with a fork.
4Heat the oil in a kadai, no more than half full, to 165°C.
5Fry small batches for 3 to 4 minutes, turning, until the bubbling stops. Stay at the stove.
6Drain and cool completely before storing airtight.

Serve it like this

Serve in a steel bowl with chai, or pack into tiffin boxes.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Ragi chips

Make it your way

Ingredients

Method

Make it a meal