Ragi Chacos (Finger Millet Chacos) are a crunchy, healthy homemade chocolate snack made using ragi flour (finger millet flour), wheat flour, cocoa powder, and jaggery. This recipe is a nutritious alternative to store-bought biscuits, as it uses millet and natural sweetener instead of refined flour and sugar. The mild chocolate flavor, crisp texture, and simple preparation make these chocos perfect for kids, tea-time, or evening munching. Ragi is well known for its high calcium and fiber content, making this snack both tasty and wholesome. These baked bites stay fresh for several days and are a great way to include millets in everyday diets in a fun and delicious form.
Ingredients
- Ragi flour – 1 cup (fine finger millet flour)
- Wheat flour – 1/4 cup (for binding and texture)
- Cocoa powder – 2 tbsp (unsweetened)
- Jaggery powder – 1/3 cup (adjust sweetness if needed)
- Baking powder – 1 tsp
- Salt – 1 pinch (to balance sweetness)
- Vanilla essence – 1 tbsp (for flavor)
- Butter or ghee – 1 tbsp (softened)
- Milk or water – as needed (to knead dough)
Preparation Process
- Preheat the oven at 180°C for 10 minutes and lightly grease a baking tray with butter or ghee.
- Take a wide mixing bowl and add ragi flour, wheat flour, cocoa powder, jaggery powder, baking powder, and a pinch of salt.
- Whisk all the dry ingredients well so everything mixes evenly.
- Add vanilla essence and softened butter or ghee to the mixture.
- Rub gently with your fingers until the mixture becomes slightly crumbly.
- Slowly add milk or water little by little and knead into a soft dough like chapathi dough.
- Place the dough on a flat surface and roll it evenly like a chapathi (medium thickness).
- Cut the rolled dough into small square or diamond shapes like chocos.
- Arrange the pieces on the greased baking tray, leaving a little space between each piece.
- Bake in the preheated oven for 10 minutes.
- Remove the tray and gently mix or turn the pieces so they bake evenly.
- Place the tray back in the oven and bake again for another 10–15 minutes until crisp.
- Remove from the oven and allow them to cool completely.
- Once cooled, they will become crunchy. Store in an airtight container.
Health Benefits
- Rich in calcium from ragi, helps strengthen bones and teeth.
- High fiber content supports digestion and keeps you full longer.
- Jaggery provides natural sweetness and contains iron and minerals.
- Cocoa contains antioxidants that support heart health.
- Baked snack with less fat compared to fried items.
- Good energy snack for growing kids and active adults.
Tips
- The “Snap” Test: Ragi chacos continue to firm up as they cool. Do not judge their crunchiness when they are hot from the oven. Let them cool completely, then test the crisp texture.
- Flavor Boost: Add a few drops of vanilla extract or a small pinch of cinnamon powder to the dough for a warm, bakery-style aroma and enhanced chocolate flavor.
- Even Baking: Roll the dough evenly so all pieces bake uniformly. Uneven thickness can cause some pieces to overbake while others remain soft.
- Low & Slow Crisping: If you prefer extra crunchy chacos, bake slightly longer at a steady temperature instead of increasing the heat.
- Proper Storage: Always store completely cooled chacos in an airtight glass jar or container to maintain freshness and crunch.
- Revive the Crunch: If they turn slightly soft due to moisture, dry roast them in a pan for 1–2 minutes on low heat or reheat briefly in the oven to restore crispiness.
Serving Ideas
- Classic Bowl: Enjoy them with warm or cold milk just like regular breakfast cereal.
- Yogurt Crunch: Sprinkle over thick curd or Greek yogurt and add a little honey for a healthy dessert.
- Trail Mix: Mix with almonds, cashews, walnuts, and a few raisins for a power snack.
- Smoothie Topper: Add on top of banana or peanut butter smoothies for extra crunch.
- Lunchbox Snack: Pack them dry as a quick, mess-free snack for kids.
- Evening Munch: Eat them plain with tea or coffee for a light, crunchy treat.