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4 Mins delivery
Ragi Poori
Serves 4
45 mins
51 KcalRagi Poori – your new go-to snack that's about to level up your meal game! This humble yet mighty dish is made from ragi (finger millet) flour, which packs in all the good stuff your body loves, like calcium, iron, and fiber. If you're into whole grains and love a bit of nostalgia mixed with some healthy vibes, this one's for you. Now, imagine biting into a crispy, golden poori that's got a slight earthy flavor, thanks to the ragi. It's like the classic poori, but with an upgrade that makes you feel a little less guilty about devouring that second (or third) one. Pairing it with a spicy potato curry or a yogurt dip? Perfect choice! Making ragi poori at home? It's as simple as mixing ragi flour with a dash of salt, oil, and a hint of arom seeds (ajwain) for a little kick. Add water, knead it into a dough, and voilà—you're all set to fry up these crispy rounds of joy. Don't forget to keep the oil temperature just right for that perfect crunch. Oh, and it's perfect for breakfast, lunch, or dinner—basically, whenever you're hungry and want to eat something that's wholesome yet absolutely delicious. Trust me, once you nail this ragi poori recipe, you'll be whipping it up every other week. So next time you're craving comfort food that doesn't come with a side of guilt, ragi poori is the answer. Healthy, crunchy, and it's so satisfying.
Ingredients required for Ragi Poori
- 1/2 cup ragi flour
- 1/2 cup wheat flour
- Salt
- Oil
Cooking steps for Ragi Poori
- 1Ragi Poori – the superfood twist on a classic snack! If you're all about that crunchy, puffed-up goodness with a healthy spin, then this Ragi Poori recipe is going to be your new obsession.
- 2First thing, grab a mixing bowl and toss in your ragi flour, wheat flour, and a pinch of salt.
- 3Mix them together like you're giving them a mini workout.
- 4Now, it's time to hydrate this dough.
- 5Add water, little by little, and start kneading it like your life depends on it—don't worry, it's therapeutic.
- 6After about half a cup of water (give or take), you'll have a smooth, slightly stiff dough.
- 7Keep it covered for about 15 minutes to let it rest, but make sure to give it one more knead once it's time to wake up.
- 8Now, shape that dough into a sleek little cylinder, and then break it up into tiny, equal-sized portions.
- 9Roll each one into a ball, then flatten it slightly to create these cute little dough discs.
- 10Repeat until you've got a whole batch ready to go.
- 11Heat up some oil in a deep pan. You'll know it's the right temp when you drop a pinch of dough in and it rises to the surface like it's been working out at the gym.
- 12Pop one of those discs into the oil, and wait for it to rise. When it does, take a ladle and gently press on it to help it puff up all nice and fluffy.
- 13Flip it over and cook until golden perfection. Once it's crispy, remove it and drain it on some tissue to get rid of the excess oil (no one likes greasy fingers).
- 14Serve your Ragi Poori hot, with a spicy masala for dipping—trust me, you'll be back for seconds, or thirds.
- 15Ragi Poori is the kind of comfort food that gives you all the feels: crunchy, puffy, and packed with that earthy, wholesome ragi flavor.
- 16So, next time you're craving something crispy but want to keep it on the healthier side, whip up this Ragi Poori recipe. It's the best of both worlds.
FAQs
What is Ragi Poori, and how is it different from regular poori?
Ragi Poori is super healthy! In fact, it's much much healthier than the classic Indian poori that's prepared using regular whole wheat flour. It's loaded with nutrients like calcium, iron, and dietary fiber, making it a guilt-free indulgence. The earthy flavor of ragi adds a unique touch, and the poori turns out slightly darker in color but equally delicious and fluffy!
How do I ensure my Ragi Pooris puff up nicely while frying?
Getting that signature puff is all about technique! Knead a soft, pliable dough by mixing ragi flour with a little wheat or all-purpose flour for better elasticity. Roll the dough evenly—not too thin—and fry it in hot oil (around 350 F or 175 C). Make sure to gently press the poori with a slotted spoon as it fries to encourage puffing. Voila—puffed perfection.
What can I serve with Ragi Poori for a balanced meal?
Ragi Pooris pair beautifully with spicy curries like aloo matar, chole, or even a simple coconut chutney. For a wholesome meal, add a side of yogurt, pickles, or a fresh salad. Want to keep it traditional? Serve it with a classic potato sabzi for that unbeatable comfort-food vibe!
