How to Make Ragi Chips | Nachni Chips | Ragi Nachos Recipe | Easy Millet Snack
Try out these Crispy and Nutritious Ragi Chips ( Nachos ) recipe– a nutritious and delicious guilt free snack especially for kids that not only satisfies your craving but also adds a boost of goodness.
Ingredients
- 1 cup 120 gm ragi flour (Finger millet)
- 1 cup 100 gm besan
- 2 tbsp rice flour
- ¾ tsp salt
- 1 tsp roasted cumin seeds powder
- ½ tsp black pepper powder
- ½ tsp dry mango powder
- 1 tsp ajwain
- ¼ cup refined oil
- ¾ cup Hot water to bind dough
- 2 cup Oil for frying
Instructions
- In a large mixing bowl, combine the ragi flour, besan, rice flour, salt, roasted cumin seeds powder, black pepper powder, dry mango powder, and ajwain (rub it in your hand before adding).
- Add the refined oil to the dry ingredients and mix well. This will help make the nachos crispier.
- Gradually add the hot water to the mixture, little by little, and knead to form a smooth and firm dough. You may not need to use all the water, so add it gradually until the dough comes together.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes. This will allow the dough to relax and become easier to roll.
- After that knead the dough for few seconds to make it smooth.
- Heat oil in a deep frying pan or kadai over low medium heat for frying.
- Divide the dough into big lemon-sized balls. Take one ball at a time and roll it with the help of a rolling pin and board to make a circle as thin as possible.
- You don’t need any greasing or dry flour while rolling. But if you require you can dust the surface with a little flour to prevent sticking.
- Now prick the circle with the help of a fork. Cut it into a rectangle piece removing extra side portions.
- Now divide into 3 pieces or less according to the size you want to make. See video for detailed instructions.
- Cut into triangle to give them original nachos shape. Place them on a greased plate.
- Make rest of the nachos in the similar manner and collect in the plate.
- Now carefully slide triangles one by one into the hot oil and fry them they till crisp. It will take 3-4 minutes for a batch to make.
- Flip them inbetween while frying so that they fried well from both the sides.
- Once done strain extra oil and transfer to them a plate.
- Repeat the process until all nachos are fried.
- Let them cool completely and store in an air tight container.
- They stay good for 1-2 months.
- Enjoy your homemade Ragi Besan nacho as a delightful snack or a party starter!
Video
Notes
1. Mix oil well so that it coats nicely on the flour.
2. Add hot add water gradually to make dough as ragi don’t have gluten and its difficult to bind if using cold water. Hot water helps in the binding well.
3. Give a rest of 10-15 minutes so that flour absorbs liquid well and if it seeds dry add little more water to adjust the dough consistency.
4. Knead the dough for 30-40 seconds after rest to make it smooth.
5. Roll the balls as thin as possible. It helps in making the nachos crunchy.
6. You can add more spices or skip according to your taste.
7. Fry them on low medium flame and flip in between while frying.