Spiced Mutton Ragi Crispbread Recipe

About this recipe

A high-protein, medium-spiced South Indian-style mutton keema ragi adai (finger millet pancakes) packed with bold flavors and perfect for a wholesome dinner.

Ingredients

• 250 G Fennel Seeds / Saunf 250 G
• - Grated Coconut
• 500 ml Water
• 500 Gms Organic Sprouted Ragi Flour
• - Onion
• 250g Green Chilli
• 20G Curry Leaves
• 20 g Turmeric Powder
• - Red Chilli
• 500 Gms Rice Flour
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 250g Coriander

Instructions

1. Step 1: Heat 1 tablespoon of oil in a pan on medium heat. Add fennel seeds and let them splutter.
2. Step 2: Add chopped onions, green chilies, curry leaves, and ginger-garlic paste. Sauté until the onions turn golden brown.
3. Step 3: Add mutton keema, turmeric powder, red chili powder, and salt. Cook until the keema is completely cooked and the mixture is dry. Add grated coconut and mix well. Remove from heat and let it cool.
4. Step 4: In a mixing bowl, combine ragi flour, rice flour, chopped coriander, and the cooled mutton keema mixture. Gradually add water and knead into a soft, pliable dough.
5. Step 5: Divide the dough into equal portions. Flatten each portion into a thin pancake using your hands or a rolling pin, placing it on a greased sheet or banana leaf for ease.
6. Step 6: Heat a flat griddle or tawa on medium heat. Drizzle a little oil and cook each ragi adai until it is golden brown and slightly crispy on both sides, flipping as needed.
7. Step 7: Serve hot with coconut chutney or a tangy tomato-onion chutney.