Ragi Rajgira Khakhra puts an unusual second ingredient front and centre: rajgira. Rajgira has a job most people don’t know about. It’s the grain Indian households reach for specifically because it’s allowed during a fast — amaranth flour, sold as rajgira atta, is a staple of navratri and ekadashi cooking precisely because it isn’t a cereal grain by the traditional definition. So when it shows up as the second ingredient in Ragi Rajgira Diet Khakhra, it’s not there as filler. It’s there because someone chose a grain with a specific, known identity in Indian kitchens — not a generic “millet blend” dumped in for a health-food label.
What’s Actually in Ragi Rajgira Khakhra
The full ingredient list: ragi flour, amaranth flour, barnyard millet flour, water chestnut flour, sunflower oil, RO water, rock salt. Four flours, and — same as the bajra methi version — not one of them is wheat.
Ragi does the heavy lifting here. It’s finger millet, one of the higher-calcium grains available, and it’s the first ingredient, meaning it’s the largest share of the mix by weight. Rajgira (amaranth) comes second — not the main event, but a deliberate second grain with its own reputation, not a random filler. Barnyard millet and water chestnut flour round it out, both of which are also traditional fasting-food ingredients in their own right. That’s not a coincidence — it means this particular khakhra recipe pulls from the same family of grains Indian households already trust for exactly this reason.
The numbers back the ingredient story up. Per 100g: 492 kcal, 23.8g fat, 8.6g protein, 60.8g carbohydrates, 6.6g dietary fibre, and gluten: nil. That fibre number — 6.6g per 100g — is close to triple what you’d get from a refined-wheat khakhra of the same weight, and it’s a direct consequence of using four whole-grain flours instead of one refined one.
None of this makes it a fasting-food product on its own, and we’re not claiming that — it has salt and oil and isn’t positioned as a vrat snack. What it does mean is that when the ingredient list says “rajgira,” that’s a real, specific grain with its own identity in Indian food culture — not a generic health-halo word added because it sounds good on a label.
If you’ve seen “rajgira” on a packet and wondered whether it was doing anything, or just there for the name — in this one, it’s genuinely part of the base.
Ragi Rajgira Khakhra vs. the Rest of the Range
Ragi Rajgira Khakhra isn’t the only flavour in the range built this way. Bajra Methi Diet Khakhra follows the same four-grain, wheat-free approach, just with bajra as the lead grain and kasuri methi in place of rajgira — worth reading if you want the fuller comparison. Nutritionally, Bajra Methi actually runs a little higher on both protein (10.1g vs 8.6g per 100g) and fibre (8.8g vs 6.6g), while Ragi Rajgira Khakhra brings its own calcium contribution through the ragi itself. Neither is a substitute for the other in a recipe — both are meant to be eaten straight from the pack, or alongside curd and chutney, the way khakhra usually is.
One more thing worth flagging: Ragi Rajgira Khakhra is made on machinery that also processes wheat, peanuts, tree nuts, soy and sesame seeds. The recipe itself doesn’t contain any of those, but if you’re avoiding them strictly for an allergy, that’s shared-equipment information you should have before buying, not after.
That’s the whole case for Ragi Rajgira Khakhra: four named, whole-grain flours, a genuine fibre and calcium edge over refined-wheat versions, and an honest allergen note upfront rather than buried in fine print. Real ingredients, checked and explained — not just claimed.