With all the superfoods and healthy alternatives becoming much easier to procure, we decided to go back to some Indian basics. Ragi and Jowar flour, common Indian household names, I personally shied away from for the longest time. (Blame inexperienced taste buds.) Breakfast was an upgrade from the regular besan chila to a ragi and jowar version of it.
Another Ragi Flour favourite here.
- Ragi Flour – 1/2 cup
- Jowar Flour – 1/2 cup
- Onion, chopped – 1 small
- Tomato, chopped – 1 small
- Green Chilly, finely chopped – 1 small
- Coriander leaves, chopped – a handful
- Red chilly powder – 1/4 tsp
- Asafoetida powder – a pinch
- Ajwain seeds – 1/2 tsp
- Baking Powder – 1/4 tsp
- Curd – 1 tbsp
- Water – to mix
- Oil – to cook
- Sieve Ragi and Jowar Flour in a bowl, add curd and water.
- Add asafoetida powder, baking powder, salt, and red chilly powder. Mix well to make a smooth paste.
- Set aside for 10 minutes.
- Put in the mixture, chopped onions, tomatoes, chilly and fresh coriander leaves.
- Heat a teaspoon of oil on a non-stick pan, pour a spoonful of mixture and spread lightly. Sprinkle some oil and let the chila set.
- Flip it on the other side and cook till crispy.
- Serve hot with fresh coriander chutney.