1. Heat oil in a kadhai (or deep pan).
2. Add whole garam masala and onions.
3. Add ½ teaspoon salt and stir-fry the onions until they turn golden brown.
4. Add garlic paste and stir-fry until the raw aroma of garlic disappears.
5. Add ginger paste, cumin paste, turmeric powder, and chili powder, and sauté for 1-2 minutes.
6. Add the chicken and salt, and sauté over medium flame for 3-4 minutes.
7. Add water as required and cook until the chicken is properly cooked.
8. Once done, switch off the flame and set the chicken aside.
9. In a mixing bowl, combine ragi flour, salt, and rice flour, and mix all the ingredients properly.
10. Add the cooked chicken to the dry ingredients and mix thoroughly.
11. Heat a tawa over medium to low flame.
12. Sprinkle some oil on a leaf plate and place it on the tawa.
13. Spread the chicken-ragi mixture on the leaf plate, cover it with another leaf plate, and cook on low flame for around 10-12 minutes.
14. Flip the pitha and cook the other side for another 15-20 minutes.
15. Serve the hot ragi chicken pitha with raw mango chatney.
Special Programme for Promotion of Millets in Odisha
Directorate of Agriculture and Food Production, Dept. of A&FE, Govt. of Odisha
