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Baked Ragi Chakli
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Baked Ragi Chakli

Ragi (finger millet)ModernMaharashtraSnackFlour (atta)Vegetarian

Prep 10 min · Cook 25 min · Serves 10

Make

Ingredients

  • ragi (finger millet) flour — 250 g
  • besan (gram flour) — 150 g
  • ginger — 5 g
  • green chilli — 5 g (printed as 'Chili')
  • garlic paste — 2 g
  • salt — 5 g
  • oil — 10 ml
  • water (as required for a semi-soft dough)

Method

  1. Mix the ragi flour, besan, ginger, chilli, garlic paste and salt in a bowl.
  2. Add the oil, then knead in water a little at a time until the dough is semi-soft.
  3. Heat the oven to about 360°F (about 180°C).
  4. Split the dough into two equal portions. Fill a chakli press with one portion and press out spirals onto a baking tray.
  5. Bake for 15 to 20 minutes. Shape and bake the second portion in the same way.
  6. Let the chaklis cool fully; they crisp up as they cool and are then ready to serve.

Tips

  • General practice: grate the ginger and chop the chilli very finely, or grind them to a paste, so that they pass through the press nozzle.
  • General practice: keep cooled chaklis in an airtight tin so they stay crisp.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from FSSAI, Shree Anna (Millets) Recipes, PDF p. 91 (printed p. 77), written in our own words.