Millet Tortilla Chips, How to make Jowar Tortilla Chips
Give your favorite chips an Indian soul with these fried jowar tortilla chips. Made with sorghum, a hint of maida, and real revival charm.
I didn’t plan this recipe at all — it just happened. I was about to make regular onion pakoda one evening, but something nudged me to reach for the ragi flour instead of besan. Just like that, I mixed it in with sliced onions, crushed some curry leaves, and deep-fried the first batch of Ragi / finger millet pakoda.
And what a surprise — it turned out incredibly tasty! Slightly earthy from the ragi, beautifully crisp from the onions, and not heavy at all. It paired so well with a hot cup of chai that I immediately decided: from now on, pakoda = millet only.
Sometimes, it’s these unplanned experiments that change the way you cook forever.
Long before besan pakoda became common in Indian households, traditional South Indian kitchens used millets like ragi (finger millet) in their everyday cooking. Ragi, known as kezhvaragu in Tamil, is one of the oldest grains cultivated in India — over 4,000 years old — and has been prized for its nutritional benefits, especially as a protein- and calcium-rich millet that provides stamina.
By using ragi flour in pakoda, we’re not just making it more wholesome — we’re reviving ancient Indian millet recipes and giving new life to a forgotten millet snack.
| Ingredient | Role |
|---|---|
| Ragi flour | Base flour, gives earthy flavor and structure |
| Rice flour | Adds crispiness |
| Onion | Main veggie, brings sweetness and crunch |
| Green chilies | Adds spice and sharpness |
| Curry leaves | Infuses South Indian aroma and flavor |
| Coriander leaves | Freshness and light herby taste |
| Fennel seeds | Adds subtle sweetness and aids digestion |
| Hing (asafoetida) | Enhances flavor, reduces gassy feeling |
| Salt | Balances all flavors |
| Hot oil (in dough) | Makes pakoda crisp and prevents it from soaking too much oil while frying |
| Water | Binds the mixture just enough to hold together |
| Oil (for frying) | Medium to deep fry the pakoda until golden and crispy |
Yes, but rice flour helps add crispiness. If skipping it, try adding coarse ragi flour or a spoon of semolina.
Yes! Ragi flour is naturally gluten-free, making this pakoda a great option for gluten-sensitive diets — just ensure no cross-contamination.
Yes, for a healthier twist, you can air-fry ragi pakoda at 180°C for 10–12 mins or bake at 375°F for 20 mins, brushing lightly with oil.
Absolutely. Replace onion with cabbage, grated carrots, or chopped spinach for a no-onion version.
Serve with spicy green chutney, masala chai, and maybe some steamed millet idiyappam or lemon sevai to complete a cozy millet plate.
Give your favorite chips an Indian soul with these fried jowar tortilla chips. Made with sorghum, a hint of maida, and real revival charm.
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