Ragi Tacos with Spiced Pumpkin

Nutritional, fun and tasty

Chef Tushar Malkani

Soft-shell tacos made using ragi millet, keeping the nutritional value with a Mexican twist.

Cooking time 20 mins / Preparation time 30 mins / Prepares 6 tacos


For Ragi Tacos

  1. Ragl [finger millet] flour 150 gms
  2. Cumin seeds, [roasted] whole 5 gms
  3. Onion, peeled and finely chopped 50 gms
  4. Green chili, finely chopped 5 gms
  5. Salt to taste
  6. Water 180ml
  7. Refined oil 30ml

For Spiced Pumpkin

  1. Baby pumpkin with skin Oil 300 gms 50 ml
  2. Asafoetida 50 ml
  3. Turmeric 2 gms
  4. Cumin seeds 4 tsp
  5. Coriander seeds, crushed 5 gms
  6. Fennel seeds 5 gms
  7. Green chilli 5 gms
  8. Curry leaves 4 gms
  9. Salt to taste
  10. Jaggery, grated 8 gms
  11. Tamarind pulp 15 ml
  12. Water as required

For Refried Black Eye Beans

  1. Black eyed beans 100 gms
  2. Water 400 ml
  3. Bay leaf 1 pc
  4. Oil 10 ml
  5. Onion, peeled and chopped 1 whole
  6. Garlic, peeled and chopped 4 cloves
  7. Green chilli, chopped 2 gms
  8. Turmeric powder 4 gms
  9. Cumin seeds, roasted 5 gms
  10. Coriander leaves, chopped
  11. Tomato, chopped 100 gms
  12. Salt to taste
  13. Water as required

For Roasted Tomato Salsa

  1. Tomato 150 gms
  2. Onion 30 gms
  3. Garlic cloves 4 pcs
  4. Green chilli 1 pc
  5. Salt to taste
  6. Refined oil 5 ml


Ragi Tacos

  1. Boil water in a pot, add in the onion, green chili, cumin, salt and half of the oil. Add the ragi flour in the boiling water, mix it with a wooden ladle till a dough is formed. Take it out from the pot and knead the dough lightly and keep it warm under a wet kitchen napkin.
  2. Make small balls of 20-25 gms each from the above-made dough. Place the dough balls in between 2 plastic sheets and place in the roti press to make approximately 3-4 inch diameter tacos. Take it out carefully from the plastic sheet and cook it lightly on a griddle or non-stick pan, smear with a little oil. Cover the tacos With a cloth and keep them aside.

Spiced Pumpkin

  1. Wash the baby pumpkin, retain the skin and remove the center seeds and fiber. Cut into 12 wedges. Heat oil in a pan, add asafoetida, turmeric, cumin, coriander, fennel seeds, green chilli, and the curry leaves.
  2. Add the pumpkin wedges and saute. Sprinkle the grated jaggery and salt to taste. Cover the pan with a lid with lid and let it cook on a low flame. After 10 minutes check for readiness, add tamarind pulp and sprinkle some water if required. Remove the pan from the heat and reserve till required.

Refried Beans

  1. Wash and soak the black-eyed beans for 4-5 hours. Boil the bean with adequate water, bay leaf and salt. Cook till tender and reserve the cooking liquid.
  2. Heat oil in a pan, add cumin, chopped garlic, onion, green chilli and turmeric, saute, then add in chopped tomato and cook for a few minutes. Add in the cooked black-eyed beans, along with a little cooking liquid, mash a little of the beans and leave the rest whole.
  3. Adjust the seasoning, add in the chopped coriander. Take it off the flame and keep it aside.

Tomato Salsa

  1. Wash the tomatoes and green chilli and peel the onion and garlic. Roast the above ingredients in an oven or in a pan, till it is cooked and charred lightly, add in the oil.
  2. Make a coarse puree in a blender or muddle It in a molcajete. Add salt and check the seasoning. Keep it aside.

To Assemble

Sprinkle water on the ragi tacos and warm them on a griddle or non-stick pan. Spoon black-eyed beans on the ragi tacos. top with roasted tomato salsa.

To Serve

Drizzle sour cream on the tacos and top with spiced pumpkin wedges. Garnish with popped amaranth, fried curry leaves and edible flower petals.

The Chef

"Millets are important to me because they are a versatile, variety of powerhouses which helps us to maintain health as well as bring a food chain balance for the future generations.

They're easy to grow with limited resources, and are the future superfood being revived from the past."

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