Healthy Ragi (Nachni) Chips
Crunchy, nutritious millet chips made from ragi flour — a gluten-free, fiber-rich evening snack that’s easy to bake or air-fry.
Ingredients
Equipment
Method
- In a mixing bowl, combine ragi flour, rice flour, whole wheat flour (if using), sesame seeds (or ajwain), turmeric powder, red chilli powder and salt. Stir well so dry spices and flours mix evenly.
- Add the oil and begin pouring lukewarm water gradually. Knead into a firm but smooth dough — not sticky, but pliable enough to roll out.
- Divide the dough into small portions. On a clean surface dusted lightly with flour, roll each ball as thin as possible with a rolling pin.
- Using a knife or pizza cutter, slice the rolled dough into triangular or diamond-shaped chips. If you like, poke small holes with a fork so they bake evenly.
- Preheat your oven to 180 °C (350 °F), or preheat your air-fryer to 180 °C. Arrange the chips on a baking/air-fryer tray, brush lightly with a little oil.
- Bake for about 12 minutes (flip once halfway), or air-fry for 10–12 minutes — until chips turn crisp and golden. Keep a close eye to avoid burning.
- Let the chips cool completely. Once cooled, store in an airtight container. Enjoy as a tea-time snack or evening munch with chutney or hung curd dip.
Notes
For extra crunch you can roll the dough very thin. If you prefer extra flavour, sprinkle a little chat masala after baking. You can also deep-fry if you wish but then oil and calorie content will increase. Chips stay good in an airtight container for up to 7–10 days.