Healthy Foods
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
- 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.
- Sprout Topping: Combine all the ingredients and toss well.
- 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).
- Arrange the ragi crisps on a tray and top it up with the sprout mix and serve with the tamarind chutney on the side.