Of everything we make, roasted millets are the plainest. No cookie dough, no puffing, hardly any seasoning. Just grain, roasted until it’s crunchy.
Why we like them so much
When a snack has a single ingredient, there’s nowhere to hide. It either tastes good or it doesn’t. Roasted bajra is crisp with a clean, natural crunch. Roasted jowar is mild and easy to like, even if you’ve never had it before. Roasted ragi has that deeper, earthy flavour, and ragi is well known for its iron and calcium.
A few ways to use them
The easiest one is a handful straight from the pack while you’re waiting for the chai to boil. If you want to do a little more, here are some things that work well.
Toss roasted jowar or bajra with chopped onion, tomato, a squeeze of lemon and a pinch of chaat masala. Five minutes, and you have a proper evening chaat. Stir a spoonful into a salad for crunch instead of croutons. Sprinkle some over a bowl of curd. Or mix all three grains with a few roasted peanuts and keep a small box in your bag for the 4 pm hunger that always shows up.
One small note
Whole roasted grains are hard. If you’re feeding very small children, crush them first or check with your doctor on what’s suitable at their age.
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