How to Make Crispy and Spicy Ragi Chips at Home

When you crave something crispy in the morning or evening with tea, the pleasure doubles. Although many prefer salty biscuits, Gujarati khakra offers a new and original snack option. This product is popular in Gujarat and can be eaten anytime—from breakfast to evening tea, and it keeps well.

The thin, crispy, and light khakra is very loved in Gujarati families. It can be paired with pickled vegetables, yogurt, chutney, or tea. The advantage of this dish is that it is easy to prepare at home without buying it from a store, and it does not require many ingredients. A simple recipe for making Gujarati khakra is presented below.

Homemade khakra can be enjoyed in the morning with tea or milk. Additionally, it is served with yogurt, green chutney, pickles, or dry vegetable snacks. If you like spicy flavors, you can enhance them by adding red chili and a little cumin to the khakra.

How to properly store khakra

After completely cooling, the khakra should be placed in an airtight container. Moisture in the container can cause the khakra to become soft. With proper storage, homemade khakra can be used as a snack for several days.

Eating jam for breakfast, whether with bread, toast, or paratha, is loved by both children and adults. However, store-bought canned jams often contain large amounts of refined sugar, artificial colors, chemical preservatives, and flavorings, which is extremely harmful to health. Therefore, it is recommended to avoid such additives and prepare 100% pure, hygienic, and tasty blueberry jam using fresh or frozen blueberries.

Blueberries are considered a superfood, rich in antioxidants and vitamins that help strengthen immunity in children and improve brain function. Making perfect and thick jam at home, without using pectin or chemical additives, is very simple.

The following ingredients will be needed: 2 cups of fresh or frozen blueberries; 3/4 cup of sugar (or Mishri/Desi Khand powder); 1 tablespoon of fresh lemon juice (which acts as a natural preservative and source of pectin); 1/2 teaspoon of ground cinnamon powder (optional, for a pleasant aroma).

First, thoroughly wash the fresh blueberries 2-3 times with clean water, and then drain them in a colander. Next, place the washed blueberries, sugar, and fresh lemon juice in a heavy pot or skillet.

Place the cookware on the stove over medium heat. The sugar will gradually melt, and the blueberries will begin to release juice. It is important to stir the mixture constantly with a spoon. When the blueberries become slightly soft, gently mash them with a masher or spatula to give the jam a pleasant texture with pieces.

Reduce the heat to low or medium and cook the mixture for 10-12 minutes until it thickens and develops a glossy appearance. If you are using cinnamon powder, add it at this stage. To check the readiness of the jam, drop a small amount onto a cold plate and tilt it slightly: if the drop does not spread but holds its shape, the jam is ready.

After that, turn off the heat and let the jam cool completely. It will become even thicker upon cooling. Store the finished jam in dry, sterilized glass jars in the refrigerator, and it will remain fresh for 2-3 months.

The enjoyment of food significantly increases during tea time or lunch if served with crispy papads and chips. However, ready-made papads sold in stores often contain various chemicals, preservatives, and low-quality oil. If you want to provide your family with tasty and healthy food, you should avoid store-bought papads containing impurities.

At home, you can prepare absolutely pure, white, crispy, and tasty potato papads with minimal cost. The advantage of these papads is that they can even be used during fasting. Below is a simple way to prepare them.

To prepare, you will need the following ingredients: 1 kilogram of large potatoes (white and fresh potatoes are best for chips); 1 large spoon of rock salt or regular salt (to taste; use rock salt when preparing for a fast); 1/2 small spoon of papad har / baking powder (optional, for extra crispiness); 1 small spoon of ground red pepper (for papads); 1 small spoon of cumin; 2 large spoons of finely chopped green coriander; 1 large spoon of oil (for greasing hands).

First, boil and peel the potatoes. Then, grate them to remove all the tubers.

Next, add salt, cumin, ground red pepper, green coriander, and a little oil to the potato puree, mixing thoroughly until it forms a dough.

After this, small balls are formed from the potato mass. A little oil is applied to a plastic sheet, a ball is placed on it, a second plastic sheet is placed on top, and then the papads are pressed with a heavy plate or cutting board to form a round papad.

The finished papads must be dried in the sun for one day. After drying, they should be stored in an airtight container for up to a year, and when desired, fried in hot oil and enjoyed.