Ragi Paratha

Healthy and easy ragi paratha using vegetables and ragi flour. These are ideal to serve anytime of the day for breakfast, lunch or dinner. Serve them with chutney.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time15 minutes

Cook Time15 minutes

Total Time30 minutes

Servings7

AuthorSwasthi

Ingredients (1 cup = 240ml )

1 handful methi leaves or dill leaves chopped
1 potato medium, boiled, mashed or mixed vegetables
½ cup ragi flour
½ cup wheat flour
Salt to taste
1 green chili chopped or ¼ tsp red chilli powder
1 Pinch turmeric
½ tbsp oil
2 tbsp ghee or oil for frying
½ tsp garam masala optional

How to make the recipe

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.

NUTRITION (estimation only)