Recipe: Baked Ragi Chakli

Crispy, savoury and baked instead of fried, these Ragi Chaklis bring an earthy millet twist to a classic tea-time snack. They are perfect for festive snacking or filling up your snack jar.

Prep time: 20 mins | Cook time: 30 mins | Servings: 4

Ingredients

• 1 cup ragi flour
• 1/2 cup rice flour
• 2 tbsp gram flour (besan)
• 1 tbsp sesame seeds
• 1/2 tsp cumin seeds
• 1/2 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/4 tsp asafoetida (hing)
• 1 tbsp butter or ghee
• 1 tbsp oil
• Salt, to taste
• Water, as required
• Oil, for brushing

Get the ingredients here

Method

1. Preheat the oven to 180°C. Line a baking tray with parchment paper.
2. Add ragi flour, rice flour and gram flour to a bowl.
3. Add sesame seeds, cumin seeds, chilli powder, turmeric, hing and salt.
4. Add butter or ghee and oil. Mix well.
5. Gradually add water and knead into a soft, smooth dough.
6. Grease a chakli press and fill it with the dough.
7. Press out small spirals onto the prepared baking tray.
8. Lightly brush the chaklis with oil.
9. Bake at 180°C for 15-20 minutes.
10. Carefully flip the chaklis and bake for another 8-10 minutes, until crisp.
11. Cool completely before serving or storing in an airtight container.

Quick Tip: Ragi dough can dry out quickly. If it becomes difficult to press, knead in 1-2 tsp water at a time to soften it. Let the chaklis cool completely before storing, as they become crispier as they cool.