Ragi ki jalebi + spicy chaat topping — crazy idea, but catchy.

If you thought jalebi could only be sweet and syrupy, think again. This bold fusion of ragi (finger millet) jalebi paired with a tangy, spicy chaat topping is proof that Indian street food can be both nutritious and wildly creative. This dish blends the earthy, slightly nutty taste of ragi with the punchy flavors of classic chaat making it a crispy, chewy, spicy-sweet bite you’ll want to serve at every party.

Why Ragi?

Ragi is one of the healthiest millets rich in calcium, iron, fiber, and essential amino acids. Using it as the base for jalebi not only adds a hearty texture but also turns this deep-fried treat into something that’s a little more guilt-free.

Ingredients:

For Ragi Jalebi Batter:

• 1 cup ragi flour (finger millet flour)
• 2 tbsp all-purpose flour (for slight elasticity)
• 1/2 tsp baking powder
• 1/2 tsp active dry yeast or 1/4 tsp baking soda
• 1 tsp sugar
• 3/4 cup lukewarm water (adjust as needed)

For Sugar Syrup (optional):

• 1/2 cup sugar
• 1/4 cup water
• Few strands of saffron or 1/4 tsp cardamom powder

For Spicy Chaat Topping:

• 1 small boiled potato, finely chopped
• 1/4 cup finely chopped onion
• 1/4 cup chopped tomatoes (seedless)
• 1 tbsp green chutney
• 1 tbsp tamarind chutney
• 1/2 tsp chaat masala
• Fresh coriander leaves, chopped
• Sev or crushed papdi for crunch
• A dash of lemon juice

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Instructions:

Step 1: Prepare the Ragi Batter

1. In a mixing bowl, combine ragi flour, all-purpose flour, baking powder, sugar, and yeast.
2. Slowly add lukewarm water and whisk until a smooth, lump-free batter forms.
3. Cover and let it ferment for 1–2 hours in a warm place.

Step 2: Make the Sugar Syrup (Optional)

1. In a small pan, dissolve sugar in water and bring to a boil.
2. Add cardamom or saffron and simmer for 5–7 minutes until slightly sticky.
3. Keep warm.

Step 3: Fry the Jalebis

1. Pour the batter into a piping bag or squeeze bottle.
2. Heat oil in a wide pan.
3. Squeeze out spiral-shaped jalebis and fry on medium heat until crisp.
4. (Optional) Dip briefly in warm sugar syrup for a sweet base.

Step 4: Assemble the Chaat Topping

1. Place the warm ragi jalebis on a plate.
2. Top with chopped potatoes, onions, tomatoes.
3. Drizzle green chutney and tamarind chutney.
4. Sprinkle chaat masala, fresh coriander, lemon juice, and sev or crushed papdi.

Final Thoughts

This Ragi Jalebi Chaat is a mashup you didn’t know you needed. It’s perfect for food festivals, street-style theme parties, or just when you’re feeling experimental in the kitchen. It’s a dish that surprises both in flavor and in how good-for-you it actually is.