🌾 Ragi Chips – Gluten-Free Crunchy Munchies

Ingredients:

• 1 cup ragi flour (finger millet flour)
• 2 tbsp rice flour (for crispiness)
• 1 tsp sesame seeds (optional, for flavor)
• 1 tsp ajwain (carom seeds) or cumin seeds
• 1–2 green chilies (finely chopped) or ½ tsp red chili powder
• Salt – as per taste
• 1 tsp oil or ghee (for kneading)
• Water – as needed (lukewarm)
• Oil – for deep frying / air frying

Method:

1. Mix Dry Ingredients
   In a bowl, add ragi flour, rice flour, sesame seeds, ajwain/cumin, chili, and salt.
2. Make Dough
   Add 1 tsp oil/ghee, then slowly add lukewarm water to knead a firm dough (not too soft).
3. Roll & Cut
   • Divide the dough into small balls.
   • Roll each ball into a thin sheet (like roti, but slightly thicker).
   • Cut into desired shapes (strips, triangles, or rounds).
4. Fry / Air Fry
   • Deep fry: Heat oil and fry on medium flame until crisp.
   • Air fry: Brush lightly with oil and air fry at 180°C for 8–10 mins, flipping once.
5. Cool & Store
   Let them cool completely before storing in an airtight container.

✅ Tips:

• For extra flavor, add curry leaves powder, garlic powder, or black pepper.
• If you want a baked version, bake at 180°C for 12–15 mins until crisp.
• These stay fresh for 8–10 days in a jar.