Ragi paratha recipe – I have grown up eating ragi and Jowar in various forms, since these are the staple foods in our region. We were encouraged to eat these ragi roti and jowar roti as they keep the body fit. Rice was limited for dinner as it is lighter on the stomach. It is quite tricky to make soft ragi roti, ragi chapati or ragi paratha.
I have already shared a ragi roti recipe here that is one of the variety made at home for lunch. I am yet to share a ragi chapati recipe. The recipe shared in this post is to make a soft ragi paratha.
It also keeps good in the lunch box. This is more suitable to those who don’t like ragi due to its color or taste.
If you are new to ragi, you can check more info on this detailed post on Ragi recipes. Ragi is one of the grains with high fiber hence ragi roti turns out tough & hard.
So this recipe uses boiled potato or sweet potato to soften the ragi paratha. You can also add a mix of potato, carrots and peas mashed very well.
This recipe yields soft ragi paratha and kids will love them. They will not even know that ragi is included in it, except that they look darker in color.
I have also used some wheat flour in this for the binding as ragi does not have any gluten in them. Without wheat flour the parathas tend to break.
To add flavor and nutrition, we add methi or dill leaves called as sabasigge soppu to these roti. If you do not wish you can just skip using that.
Most people do not like the dill leaves as they have a strong aroma. But they favor in good digestion, provides relief from insomnia, hiccups, dysentery, menstrual disorders, respiratory disorders etc.
Get creative and just add palak, different kinds of veggies, spice powders etc to make them more flavorful.
Ragi paratha recipe
Ingredients (1 cup = 240ml )
- To a mixing bowl, add potato and mash it very well until smooth. You can also use mixed boiled veggies. Mash them very well or blend in a small jar to get a smooth paste.
- Also put in the flour, garam masala, chilli, oil,methi leaves, salt and turmeric. Mix together and sprinkle water only as needed to make a non sticky dough.
- Cover and rest for 15 minutes. Divide the dough into equal sized balls.
- Flour the rolling area and flatten a ball.
- Roll the balls to thin layers or paratha (not very thin) using a rolling pin. The ragi paratha will be delicate. So use some flour when ever needed.
- Heat a tawa until hot. Dust off the excess flour and transfer one paratha to the tawa.
- Cook until you begin to see bubbles, flip it and cook on the other side until you see golden spots.
- Smear a good amount of ghee or oil. Stack the ragi parathas in a clean cloth to keep them soft.
- Serve soft ragi paratha with chutney or curry.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes