Baked Ragi Crisps with Sprout Topping and Tamarind Chutney

Ingredients

Ragi Crisps

• 100g Ragi (red millet) flour
• 50g Multi grain flour
• 2 tbsp finely chopped Fenugreek leaves
• 2 tsp Sesame seeds
• ½ tsp Chilli powder
• ¼ tsp Turmeric powder
• ½ tsp Olive oil
• Pinch rock salt

Sprout Topping

• 30g Mung sprouts
• ½ Red pepper, diced
• ½ Yellow pepper, diced
• 1 small Carrot, grated
• 1 tbsp chopped Coriander leaves

Tamarind Chutney

• 30g Tamarind
• 1 tbsp Jaggery
• ½ tsp Roasted cumin
• ½ tsp Red chilli powder
• Pinch of rock salt

Method

1. Ragi Crisps: Combine all the ingredients together in a bowl and knead into soft dough using enough water. Keep aside for 10 minutes. Knead again using ½ tsp of oil till smooth and divide the dough into 15 to 20 equal portions. Roll out each portion into thin puris, cut into triangles and prick with a fork. Arrange the puris on a greased baking tray and bake in a pre-heated oven at 150°C till crisp.  Cool and store in an air-tight container.
2. Sprout Topping: Combine all the ingredients and toss well.
3. Tamarind Chutney: Soak the tamarind in hot water for 15 minutes. Strain it into a pan and add the jaggery, chilli powder, cumin, salt and mix well. Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick (not too thick).
4. Arrange the ragi crisps on a tray and top it up with the sprout mix and serve with the tamarind chutney on the side.