Ragi Tacos – Where Supergrains Meet Street-Style Fun
If there’s one thing I love doing in my kitchen, it’s reinventing recipes we know and love, but with ingredients that make our bodies feel good. Tacos are universally loved, and while they’re fun, they often come loaded with processed flour and deep-fried, cheese-heavy fillings. So, I thought, why not bring Indian superfoods to this party?
Enter: Ragi Tacos. Crunchy, satisfying, and completely customizable, but with the added goodness of millets.
Why Ragi?
Ragi, or finger millet, has long been a staple in Indian kitchens, especially in the south. It’s rich in calcium, iron, and fiber, making it a fantastic grain for bone health, digestion, and overall wellness. What I love most about it, though, is its earthy flavor and how beautifully it binds into flatbreads and crisp shells.
In this taco recipe, I use a mix of 50% ragi flour, 30% wheat flour, and 20% cornmeal. This combo gives the shells structure and crunch while still keeping that nutty, wholesome ragi taste at the center.
Why This Recipe Works
- High on Health: You get calcium from ragi, protein from paneer, fiber from the veggies, and zero guilt.
- Jain-Friendly: No garlic, and onions are optional. This is a great snack for fast-friendly days with just a few swaps.
- Millets Made Easy: So many people ask me how to include millets daily, this is one delicious way to start.
Sometimes, when people hear “healthy tacos,” they imagine dry, bland food that’s all compromise and no fun. But that’s exactly the myth I love breaking. These ragi tacos are crunchy, indulgent, flavorful, and yes, made with flours your grandmother would recognize.
You can serve them at a party, or sneak them into a lunchbox; they stay crisp and impressive. And once people taste them, they don’t care that it’s millet-based. That’s when you know you’ve won.
Ragi tacos are just one small example of how we can bridge Indian ingredients with global formats. All it takes is a little creativity, the right grain combos, and a willingness to make small shifts.
Because eating well shouldn’t feel like a task, it should feel exciting, colorful, and real. And with recipes like these, it absolutely can!
Ragi Tacos
Ingredients
- 1 cup ragi flour finger millet flour
- ⅔ cup wheat flour
- ⅓ cup cornmeal makki ka atta
- Paneer or tofu – crumbled or cut into small cubes
- Bell peppers – finely chopped red, yellow or green
- Iceberg lettuce or regular lettuce
- Tomatoes - chopped
- Green chili – finely chopped
- 1–2 tbsp Tomato ketchup or paste
- 1–2 tbsp Mayonaise optional
- ½ tsp Red chili powder
- A pinch Black pepper
- Salt to taste
- Pasta Seasoning
- Oil for cooking and deep frying
- Homemade Tomato Salsa
Instructions
- In a mixing bowl, combine ragi flour, wheat flour, and cornmeal. Add a pinch of salt and enough water to knead into a smooth, soft dough.
- Divide into small balls and roll out thin rotis about 3–4 inches in diameter.
- Heat oil in a kadhai for deep frying.
- Deep fry the rotis until they are half-cooked on both sides. Then, using tongs, fold each one into a taco shape while still in the oil and continue frying until golden and crisp. Place on paper towels to drain excess oil.
- For the filling, heat 1 tbsp oil in a pan. Add chilli flakes and tomato paste (or ketchup), and sauté for a few seconds. Add chopped tomato, bell pepper, and paneer. Mix well and cook for 2–3 minutes. Then add mayonnaise, pasta seasoning, black pepper, and salt. Stir everything together until well combined.
- To assemble, line each taco shell with iceberg, add any salsa (homemade preferably) of your choice and then add the veggie filling
- Serve immediately for best crunch and flavor.
