Summer meals need to be light and easy to make, as no one wants to spend long durations in the kitchen to cook meals that make you feel heavy and heat you up from within. Veggie-packed meals that come
together quickly and can be eaten during long work days is the best change to make in this season. The wholesome wrap made from ragi chilla is filled with sautéed vegetables and has a cooling mint yoghurt to go along with it.
Health benefits of Ragi
Ragi (finger millet) is a highly nutritious ancient grain packed with fibre, protein, calcium, iron, and antioxidants. Its high fibre and low glycaemic index help regulate blood sugar, support digestion, and promote a feeling of fullness, which can aid weight management. The rich calcium and magnesium content strengthens bones and may help prevent osteoporosis, while its iron and B vitamins combat anaemia and support energy levels.
Ragi is also gluten‑free, cholesterol‑free, and packed with plant‑based compounds that may reduce inflammation and support heart health, making it an excellent everyday staple for people of all ages.
This recipe has been curated by Chef Deepak Gore, Tata Sampann’s in-house culinary expert.
Ragi Masala Chilla Wrap Recipe
Ingredients:
For the Chilla Batter:
• ½ cup Tata Sampann Besan (gram flour)
• ¼ cup Tata Sampann Moong Dal (soaked and ground)
• ¼ cup Tata Sampann Ragi Flour
• ¼tsp Tata Sampann Turmeric Powder
• ½ tsp Tata Sampann Red Chili Powder
• ½ tsp Tata Sampann Cumin Powder
• Salt to taste
• ½ cup water (adjust as needed)
For the Filling:
• 1 tbsp oil
• 1 cup spinach, chopped
• ½ cup carrots, grated
• ½ cup bell peppers, julienned
• ¼ cup onions, chopped
• Salt & pepper to taste
For Mint Yogurt Spread:
• ½ cup plain yogurt
• 2 tbsp fresh mint leaves, finely chopped
• Salt to taste
To Garnish:
• Tata Sampann Chaat Masala
• Fresh coriander leaves
Method:
1. Prepare the Batter:
• In a mixing bowl, combine Tata Sampann besan, moong dal paste, ragi flour, turmeric powder, red chili powder, cumin powder, and salt.
• Gradually add water to form a smooth, pourable batter.
2. Cook the Chillas:
• Heat a non-stick pan; lightly grease with oil.
• Pour a ladleful of batter and spread into a thin pancake.
• Cook on both sides until golden brown. Repeat for remaining batter.
3. Prepare the Filling:
• Heat oil in a pan; sauté onions until translucent.
• Add spinach, carrots, bell peppers; cook for 2–3 minutes until just tender. Season with salt and pepper.
4. Make Mint Yogurt Spread:
• Mix yogurt with mint leaves and salt.
5. Assemble the Wraps:
• Place a chilla on a plate. Spread a layer of mint yogurt. Add sautéed vegetables in the center. Sprinkle Tata Sampann chaat masala and coriander.
• Roll tightly into a wrap.
6. Serve:
• Slice wraps in half. Serve immediately with extra mint yogurt dip.
