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Finger millet, or ragi, is a superfood because of its numerous health benefits, which make it widely recognised. It is a great ingredient for making several recipes, including the popular ragi chips, because of its nutty flavour and adaptability. Ragi chips have gained popularity among health-conscious consumers because they offer high fibre content, rich in calcium and gluten-free properties.
In addition to being a healthier option, these crispy chips are also quite simple to make at home. They are a great snack that can be eaten on their own or with salsas and dips at any time of day. It can be made in a variety of ways, whether you like to bake them or fry them. Read more for some important suggestions that will enable you to prepare the best ragi chips in your own home.
Choosing The Right Ingredients
Make sure you're using good quality, fresh ragi flour to make the chips. If you don’t have gluten sensitivity, you can combine ragi flour with other flours like rice flour, besan and whole wheat flour to improve the binding and overall texture of the chips. Other ingredients used to make ragi chips are salt, water and oil, and spices like chaat masala, turmeric powder, cumin powder, ajwain and red chilli powder.
Dough Preparation
The first step involves putting ragi flour into a bowl with measured amounts of salt together with spices and seasonings. You can customise the seasoning according to your taste. When kneading the dough, gradually add water to the dry ingredients. The dough should be flexible but firm enough to roll out without ripping, so be careful not to make it too moist or dry. The dough needs a 15 to 30-minute rest period to absorb the moisture and be easier to roll.
Rolling And Shaping Of Dough
Begin by lightly dusting flour on the surface to properly roll out the finished dough until it becomes thin. To make sure that the chips cook evenly, aim for a consistent thickness. After the dough is rolled out, cut it into the shape you want. By using a pizza cutter, knife or cookie cutter, chips can be cut into squares, triangles, or circles. If you want to make traditional-looking chips, you can also use a chakli maker.
Cooking The Chips
Baking
Cover a baking tray with parchment paper and preheat your oven to 175°C. On the baking tray, arrange the chips in a single layer. Bake for 15 to 20 minutes, turning them over midway through or until they are lightly brown and crisp.
Frying
In a deep-frying pan or kadhai, heat some oil. Make sure the oil is sufficiently heated without smoking. Slide the chips gently into the oil and cook until crispy and lightly brown. Using a slotted spoon, remove the chips, then use paper towels to drain any extra oil.
Storing The Chips
When preparing ragi chips, you must follow proper storage methods because they will extend their life and maintain their crunchiness and freshness. After making them, let them cool completely. Use an airtight container to store the chips. Store them in a cool, dry place that avoids direct sunlight to maintain their crisp texture. You can store them in your refrigerator to increase their shelf life.
