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
Method
- Preheat the oven to 180°C. Line a baking tray with parchment paper.
- Add ragi flour, rice flour and gram flour to a bowl.
- Add sesame seeds, cumin seeds, chilli powder, turmeric, hing and salt.
- Add butter or ghee and oil. Mix well.
- Gradually add water and knead into a soft, smooth dough.
- Grease a chakli press and fill it with the dough.
- Press out small spirals onto the prepared baking tray.
- Lightly brush the chaklis with oil.
- Bake at 180°C for 15-20 minutes.
- Carefully flip the chaklis and bake for another 8-10 minutes, until crisp.
- 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.