Baked ragi nachos with guacamole are a fantastic, wholesome twist on the beloved Mexican snack. Traditionally, nachos are made with corn chips, but this recipe gives them a unique spin by using ragi (finger millet), a super-grain that hails from India. Pair them with a bowl of fresh guacamole, and you’ve got a vibrant, guilt-free snack that’s great for sharing or munching on at any time.
Ingredients
UNITSIngredients
For ragi nachos:
1 cupRagi flour (finger millet flour)
¼ cupWhole wheat flour
1 tbspOlive oil
½ tspSalt
¼ tspBaking powder
as neededWater
For guacamole:
2 mediumRipe avocados
1 mediumOnion (finely chopped)
1 smallTomato (deseeded, finely chopped)
1 tbspLemon juice
1 tbspFresh coriander (chopped)
1 (optional)Green chilli (finely chopped)
to tasteSalt
¼ tspBlack pepper powder
Follow
Directions
Description - Step 1
Prepare the dough
In a large mixing bowl, combine ragi flour, whole wheat flour, salt, and baking powder. Then, drizzle in some olive oil and gently rub it in with your fingers. Gradually pour in water and knead until you have a soft, non-sticky dough.
Description - Step 2
Roll and cut
First, break the dough into smaller portions. Next, roll it out thinly between two sheets of parchment paper to prevent it from sticking. Then, cut it into triangle shapes with either a knife or a pizza cutter.
Description - Step 3
Bake the ragi nachos
Preheat the oven to 180°C (350°F). Then, arrange the triangles on a baking tray that’s lined with parchment paper. Bake them for 15 to 18 minutes, or until they’re crispy. Once they're done, let them cool for a bit.
Description - Step 4
Make the guacamole
Begin by scooping the avocado into a bowl and mashing it lightly with a fork. Then, add in onion, tomato, fresh coriander, a dash of lemon juice, green chilli, salt, and pepper. Taste your guacamole and adjust the seasoning as needed.
Description - Step 5
Serve & enjoy
Arrange the baked nachos on a platter and serve with a generous bowl of guacamole.
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