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Make crispy and thin ragi chips at home with this simple dough kneading method
- •Mix ragi flour with rice flour or fine semolina to give the homemade chips an extra crunch and better texture.
- •Boil water with spices and oil, then add the flour and cover it for 5 minutes so the steam softens the dough for easy rolling.
- •Roll the dough thin between two sheets of butter paper and poke small holes with a fork to prevent puffing during frying.
- •Fry the chips on medium-low flame until golden brown or bake them in an oven or air fryer at 180 degrees Celsius for healthier snacking.
- •Toss the freshly prepared chips with chaat masala, roasted cumin powder, and black salt while they are still warm for a tangy flavor.
Key Questions Answered
To make ragi chips, you need 1 cup of ragi flour and 2 tablespoons of rice flour or fine semolina for crunch. Additional ingredients include 1 cup of water, 1 teaspoon of white sesame seeds, half a teaspoon of carom seeds, half a teaspoon of Kashmiri red chili powder, a quarter teaspoon of turmeric, salt to taste, and 1 tablespoon of oil or ghee.
Boil water with salt, oil, carom seeds, sesame seeds, red chili powder, and turmeric, then mix in the ragi and rice flours on a lower flame before turning off the gas. Cover the vessel for 5 minutes so the hot steam softens the dough and improves binding. Transfer it to a flat plate and knead it well with oiled hands for 3 to 4 minutes while lukewarm.
You can fry the chips on a medium-low flame in moderately heated oil until golden and crispy. Alternatively, you can bake or air fry them at 180 degrees Celsius for about 10 to 12 minutes. Finally, toss the warm chips with chaat masala, roasted cumin powder, amchur or peri-peri masala, and black salt for a tangy flavor.
