Nachni Soya Puri ( Gluten Free Recipe)

Tarla.Dalal's picture

Feb. 20, 2015

These crisps made of ragi and soya flour are loaded with iron, calcium and protein. While cooking them on a tava is the healthier option, you can also deep-fry them. Make the crisps in advance and store in an airtight container.


Ragi flour 3/4 Cup (12 tbs) (nachni / red millet)
Soya flour 1/4 Cup (4 tbs)
Freshly ground black pepper 1/2 Teaspoon (kalimirch)
Green chilli paste 1 Teaspoon
Oil 2 Teaspoon
Salt To Taste
Oil 1 Cup (16 tbs) (For deep frying)



Combine all the ingredients in a deep bowl and knead into firm dough, using enough water.

Divide the dough into 15 equal portions.

Pat each portion in between your palms and shape into a 63 mm (2½") diameter circle. Prick the puris gently at equal distance using a fork.

Heat the oil in a kadhai and deep-fry a few puris on a medium flame, a few at a time, till they turn golden brown in color from both sides.


Cool and serve or store in an air-tight container.

Handy tip:

Shape 2 to 3 puris at a time and deep-fry them, as the puris tend to dry up quickly once rolled.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 15

Nutrition Facts

Serving size

Calories 53Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 35 mg1.46%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%


Protein 1 g2%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet