Ragi Tikki stuffed with Creamy Hung Curd

Finger millet/ragi is beneficial for bone health. It is the richest source of calcium among plant foods. It is defined as excellent source of nutrition for growing children and old-age persons. Consumption of ragi can help develop bones in growing children and maintain bone strength of adults. Including ragi in your diet not only makes your bones stronger but also helps provide essential vitamins and minerals required for our functioning.

Ingredients

For ragi dough

• 200 g ragi/nachni (soaked overnight)

• 100 g ratalu (sweet potatoes), boiled, peeled and grated

• 2 hari mirch (green chillies), finely chopped

• 1 tbsp khada dhaniya (whole coriander seeds), freshly crushed

• 1/2 tsp kali mirch (black pepper powder)

• 1 tsp nimbu ka ras (lemon juice), freshly squeezed 

• Himalayan salt to taste

• water, as required

For the filling

• 1/2 cup hung curd • 1/2 spring onion • Himalayan salt to taste

Final step

• 2 tbsp ghee • ragi mixture dough • hung curd and spring onion mixture

Method

For ragi dough

Take a pot or a deep pan and put it on a medium flame. Add the water and let it boil. Once it has started to boil, add the soaked ragi. Let the ragi cook until it has become soft and tender. Take a lid and cover the pot/pan and let it simmer for a while.

Once done, switch off the flame and keep aside.

Now take a mixing bowl, add cooked ragi, grated sweet potato, chopped green chilli, crushed coriander seeds, black pepper powder, lemon juice, salt. Mix it well till well-combined and make the dough.

For the filling

Take mixing bowl, add all the ingredients, mix well and keep aside.

Final step

Take tikki dough and make medium-size balls. Flatten it between your palms like a disc. Place a small filling of the hung curd. Take the edges of the disc and cover up the filling. If filling is visible, take little ragi dough and press it over the filling.

Heat the cast iron tawa, spread little ghee on it, place the tikkis and shallow-fry well until nicely crisp. Flip them and fry on both sides. Do not disturb them, until the base turns firm and crisp.

Now ragi tikkis are ready to serve with hung curd and spring onion dip, or your choice of dip.