Ragi Chilli Chicken
A quintessential Indo-Chinese appetiser, chilli chicken is a spicy, tangy dish where cornflour is used to coat chicken that is then fried with vegetables and soy sauce. This version, comprising ragi flour, is just as delicious.
Snacks and Appetisers
18 posts
Gur Aur Bajre ki Meethi Roti
Traditionally prepared during winters in Punjab, the Meethi Roti is—unlike what its name suggests—more firm and rustic, baked like a tava bread. Toasted with spices such as fennel, green cardamom, black cardamom, nutmeg, and black pepper, these rotis fill the heart and hearth with warmth.
Proso Yam Galawati Kebab
Created in the royal kitchens of Lucknow—known for its Awadhi cuisine—Galawati kebabs were traditionally made with finely minced mutton and raw papaya paste. The vegetarian version, however, uses rajma, which lends a creamy texture that the minced meat otherwise offers. In this recipe, a similar creaminess is achieved by using cooked proso millet, while mashed elephant foot yam gives the kebabs a rich, meaty flavour.
Proso Millet Chatamari
A savoury rice flour pancake from the mountainous region of Sikkim, the ‘chatamari’ embodies the rich culinary heritage of the Himalayas. Here, the batter, traditionally comprising rice flour, is replaced with proso millet flour.
Jowar Popcorn
Known as Jwari chya Lahya in Maharashtra and Jowar Dhani in Gujarat, this crunchy popcorn is easy to make.
Bajra Cutlets
Whole bajra is combined with sweet potato, besan, and spices to make cutlets that are guaranteed to be a hit.
Little Millet Paal Puttu
Puttu is a popular breakfast dish served in the southern Indian states of Kerala and Tamil Nadu. Made in cylinders created specifically to steam ground rice that is layered with coconut shavings, it is often eaten with meat or pea curries. Here, the rice is substituted with little millet.
Bajre Ki Kees
Traditionally made with fresh corn kernels, this rendition of the bhutte ka kees uses bajra instead.
Kodo Millet Thattai
A deep-fried snack made during festivities in Tamil households, thattai is usually made using roasted rice flour. Here, Sharada uses kodo millet flour for a unique texture and aroma.
Ragi Chicken Momos
This Tibetan comfort food—steamed, fried, or somewhere in between—can be stuffed with meat or vegetables, and is usually served with a fiery tomato chutney. Here, the conventional maida is swapped for ragi and rice flour to make the dough.
Login with Google