Ragi chips ( Standee Pouching )

Product Description

Fried Ragi Chips are an even crispier, golden snack compared to the baked version, and theyre easy to make. The deep frying brings out the rich flavor of the ragi flour, and the chips come out super crunchy. Heres how you can make them:

Instructions:

1. Prepare the Dough:

   • In a large bowl, combine the ragi flour, rice flour (if using), sesame seeds, cumin powder, red chili powder, turmeric powder, and salt.
   • Add 1 tablespoon of oil to the dry ingredients and mix well.
   • Gradually add water, little by little, and knead the mixture into a smooth dough. The dough should be firm enough to roll out, but not too stiff or dry. Aim for a texture that is easy to roll but doesnt crack easily.

2. Roll the Dough:

   • Take a portion of the dough and roll it out on a flat surface. If needed, you can sprinkle a little rice flour or dry ragi flour to prevent it from sticking.
   • Roll the dough as thin as possible (about 1/8-inch thick) for maximum crispiness. You can roll it into a large circle or flatten it into a square shape.

3. Cut the Chips:

   • Using a sharp knife or pizza cutter, cut the rolled dough into small triangles, squares, or any shape you prefer. You can also use cookie cutters to create fun shapes.
   • You can make the chips as large or small as you want, but remember that thinner chips will fry crispier.

4. Heat the Oil:

   • Heat enough oil in a deep frying pan or kadai to fully submerge the chips. The oil should be medium-hot (around 350F or 175C). To check, drop a small piece of dough into the oil; if it sizzles and rises to the top, the oil is ready.

5. Fry the Chips:

   • Gently slide a few of the cut dough pieces into the hot oil, taking care not to overcrowd the pan.
   • Fry the chips in batches, turning them occasionally with a slotted spoon, until they become golden brown and crispy. This will take around 3-4 minutes, depending on the size and thickness of your chips.
   • Once golden and crispy, remove the chips and drain on paper towels to remove excess oil.

6. Cool and Serve:

   • Let the fried ragi chips cool completely on a cooling rack or plate. This helps them crisp up even more.
   • Serve your fried ragi chips as a snack, or enjoy them with a tangy dip like tamarind chutney or yogurt-based dips.

Tips:

• Seasoning Variations: You can experiment with various spices such as garlic powder, onion powder, black pepper, or even chat masala for different flavor profiles.
• Oil Temperature: Make sure the oil is not too hot; otherwise, the chips might burn before they become crisp. On the other hand, if the oil is too cold, the chips will absorb more oil and become greasy.
• Storage: These fried chips can be stored in an airtight container for up to a week, as long as they remain dry and crispy.

Enjoy your homemade fried ragi chips! Theyre not only delicious but also packed with the goodness of finger millet, making them a great snack to munch on guilt-free.