Ragra

Ragra refers to a traditional dish found in various parts of India, particularly in Rajasthan. It is a simple yet flavorful preparation made from a type of millet, commonly bajra (pearl millet). The preparation typically involves grinding the millet into a coarse flour, which is then mixed with water and kneaded to form a dough. This dough is then flattened and cooked, often on a tawa (a flat griddle) or directly over an open flame, resulting in a slightly smoky, rustic flatbread.

The flavor profile of ragra is characterized by the earthy, nutty taste of millet. It is a staple food, especially in rural areas, due to the nutritional value and easy cultivation of millet. Ragra is often served as a accompaniment to spicy curries, dals, or vegetables. It can also be enjoyed with a dollop of ghee or butter. Variations exist across regions, with some recipes incorporating other grains or spices to enhance the taste. Its simplicity and wholesome nature make it a significant part of the local cuisine in the areas where it is traditionally consumed.