Recipes

Ragi Pori Bhel Puri, How to make Ragi Bhel Puri

A millet makeover for your favorite chaat

Evening snacks in Pondicherry weren’t served in fancy cafés or behind glass counters. They came hot, crunchy, and tangy in those flimsy aluminium foil plates — slightly dented, slightly warm — held carefully with both hands while trying not to spill a single peanut.

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For me, bhel puri was one such memory — always standing near the Beach Road or tucked behind quiet lanes. That mix of murmura, chopped onion, green mango, a flash of tamarind, and that final toss of sev was magic.

Recently, I happened to come across ragi pori at an Indian store here. Without a second thought, I grabbed a pack — excited to try out a few recipes. But once I reached home and through research, I realized this wasn’t some new “millet innovation”, it was something ancient and sacred — puffed in rural homes over open firewood, offered to deities, and shared in temples during fasting days.

So today, But today, instead of the usual murmura, I reached out for something deeper, older — ragi pori.

This puffed finger millet, once a humble village munch, now finds itself mingling with spicy chutneys, crunchy peanuts, and soft-boiled potatoes. Same soul, new skin. This is not just bhel — this is our ancient grain dressed in chaat colors. And it’s just as addictive. Millet revival. Same soul. Same spice. New-age crunch.

This Ragi/ Millet Pori Bhel Puri brings together the roots and the road. Earthy, tangy, and packed with goodness — it’s bhel puri, the way Paati and Pondy might have imagined it together.

A Bite of History – Ragi Pori Bhel Puri

Did you know? Ragi pori (puffed ragi) was once made in large bronze kadais over firewood in South Indian homes, especially during fasting months. Kids would snack on it plain, or with jaggery syrup. Who would have thought it would someday find its way into a city-style chaat?

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Ingredients & Their Role – Ragi Pori Bhel Puri

Ingredient	Why it’s here
Ragi pori	Crunchy, earthy, nutritious base
Boiled potatoes	Soft contrast and filling touch
Onion & Tomato	Juicy bite and brightness
Roasted peanuts	Nutty crunch
Green chutney	Fresh herby spice
Tamarind chutney	Sweet-sour depth
Sev	That final street-style crisp
Chopped coriander	Freshness and aroma
Lemon juice (optional)	Zingy lift (skip if using tangy chutneys)
Salt & red chilli	Flavor foundation
Homemade spice pinch	(Roasted jeera, black salt, amchur if no chaat masala)

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Ragi Pori Bhel Puri, How to make Ragi Pori Bhel Puri

Recipe by Sandhya Riyaz

Recipe rating: 5.0 from 1 votes

Course: Snack / ChaatCuisine: Indian – South Indian Street StyleDifficulty: Very easy

Servings

servings

Prep time

minutes

A healthy and crunchy twist on the classic chaat, this Ragi Pori Bhel Puri swaps puffed rice with puffed finger millet for a millet-rich, street-style snack packed with flavor and nostalgia.

Ingredients to make Ragi Pori Bhel Puri

2 cups, 2 Ragi pori (puffed ragi / finger millet)
½ cup, ½ Boiled potato (peeled & cubed)
¼ cup, ¼ Onion (Chopped)
¼ cup, ¼ Tomato (chopped)
2 tablespoon, 2 Roasted peanuts
2 tablespoon, 2 Green chutney (mint-coriander style)
2 tablespoon, 2 Tamarind chutney (sweet-sour chaat style)
¼ teaspoon, ¼ Red chilli powder
Salt, to taste
¼ teaspoon, ¼ Roasted cumin powder (or chaat masala if using)
½ teaspoon, ½ Lemon juice (optional, skip if chutneys are tangy enough)
2 tablespoon, 2 Sev, for garnish
1 tablespoon, 1 Chopped coriander, for garnish

Directions to make Bhel Puri

Prep the Mix:
In a wide mixing bowl, add ragi pori, onion, tomato, and boiled potato.
Add Crunch & Spice:
Toss in roasted peanuts, red chilli powder, salt, and roasted cumin powder.
Pour the Punch:
Add green chutney and tamarind chutney. Mix gently using a spoon or hands.
Final Touch:
Just before serving, top with sev and fresh coriander. Drizzle lemon juice if needed.
Serve Immediately:
Enjoy the bhel while it’s still crunchy! Serve in brass bowls or traditional leaf plates for that nostalgic feel.

Notes

1 cup = 250 ml

Directions to make Ragi pori bhel puri with step by step images

Pour the pori
Pour ragi pori into a wide mixing bowl. This gives you enough space to mix everything evenly without turning it soggy.
Prep the Mix:
In a wide mixing bowl, add ragi pori, onion, tomato, and boiled potato.
Pour the Punch:
Add green chutney and tamarind chutney. Mix gently using a spoon or hands.
Final Touch u0026 Serve:
Just before serving, top the ragi pori bhel with sev and chopped coriander. Drizzle lemon juice if needed. Serve immediately.

Pro Tips to make tasty Ragi/ Millet Pori Bhel Puri

Dry roast ragi pori for 1–2 minutes if it feels soft — this refreshes the crunch.
Keep chutneys, onions, and sev separate until serving to avoid sogginess.
Add finely chopped raw mango or pomegranate pearls for a seasonal variation.

FAQs – Ragi/ Millet Pori Bhel Puri

Q: Can I use ragi pori instead of murmura for bhel puri?

Yes! Ragi pori makes a healthy, crunchy substitute for regular puffed rice.

Q: Is this bhel puri diabetic friendly?

Ragi is low glycemic and rich in fiber, making it better than murmura. Go easy on chutneys and sev to make it diabetes-friendly.

Q: Can I store mixed ragi pori bhel for later?

No, it’s best served fresh. Store dry and wet ingredients separately and mix when ready to eat.

Millet pori/ Ragi Pori created by Sandhya Riyaz

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