11 April, 2016
Baked Ragi(Nachani) Chips and Crunchy Chickpea with Dip
Ingredients for Ragi Chips:
- Ragi flour: 1 & 1/2 cups
- Wheat flour: 1/2 cup
- Oil: I/2 tablespoon
- Salt to taste
- Chili flakes: 1 & 1/2 teaspoons
- Oregano: 1 & 1/2 teaspoons
- Pepper powder: 1 teaspoon
- Black salt 1/4 teaspoon
- Water as per required
- Oil to apply on chips: 1 teaspoon
- Garlic powder(optional) 1/2 teaspoon
Ingredients for Chickpea:
- Over night soaked and boiled chickpea: 1/2 cup
- Oil: 1 teaspoon
- Salt
- Red chili powder: 1/2 teaspoon
- Chat masala: 1/2 teaspoon
- Black salt powder: 1/4 teaspoon
- Dry mint powder: 1/4 teaspoon
- Citric acid: pinch
Ingredients for Dip:
- Mayonnaise: 2 tablespoons
- Cheese spread: 1 teaspoon
- Chili flakes pinch
- Pepper powder: pinch
- Freshly chopped parsley pinch
Serves: 4
Preparation time: 10 minutes
Baking time: 20 minutes
Preparation for Chips:
- Mix all ingredients in flour properly in a bowl.
- Add water and make soft dough like paratha. Let it stand for 5 minutes.
- Divide dough in five medium size balls. Take one and roll it in to round thin sheet.
- Cut it in eight triangle shaped layers. Same way prepare all, arrange in oven tray(add aluminium foil sheet if you want ) and apply oil with brush.
- Preheat oven on 180 degrees for 10 minutes then bake chips on 150 degrees for 20 minutes till crispy and well done.
- Serve with dip or salsa or stuffing.
Preparation for Crunchy Baked Chickpea:
- Arrange butter paper on baking tray, keep boiled chickpea on it and apply oil.
- Bake them in preheated oven on 180 degree for 30 minutes.
- Take out from oven then add all spices and mix properly.
- Let them cool completely and store in air tight jar.
Preparation for Dip:
- Combine all dip ingredients and mix properly and garnish it with fresh chopped parsley.
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