Ragi Roti or Paratha – Healthy and Diabetic Friendly

This Ragi Roti or Nachni roti / paratha is made using finger millet or ragi flour and wheat flour and is full of savory flavors.

Why don’t you try these Healthy Ragi Roti for a great start of your day?

Ragi Roti are flat unleavened bread made using ragi flour, gram flour (Besan) and wheat flour. They are made using desi ghee and are not just healthy but delicious too.

Ragi or Finger Millet is gluten free flour and is calcium and protein rich food grain and I would call it a super Indian food. The best way to have ragi flour in your daily meals is to make chapati, parathas or poori. As ragi is healthy for kids as well, introducing new flour to them would be safe when made hot chapati using it.

I have used 1:1:1 ratio for three flours: ragi, besan and wheat flour. Adding wheat flour ensures that we can easily roll out the chapati. For another Ragi recipe, you may like Ragi Banana Pancake.

Why Would You Love This Recipe?

• Healthy Desi Ghee Paratha
• Can be easily made as Roti or Chapati
• Crispy Paratha
• Made using fresh ingredients
• Protein and Calcium Rich
• Diabetic Friendly
• Weight Loss Friendly
• The Best Ragi Paratha ever!

Ingredients

• Ragi Flour: This recipe uses a combination of Ragi flour, besan and wheat flour and is not gluten free. If you wish to make it gluten free, you may skip the wheat flour. Ragi flour is procured locally and you may use any local brand.
• Besan (Gram Flour): I love Besan in my parathas as it helps me create a balance of nutrition and a not-so soft crispy paratha.
• Wheat flour: Helps in rolling the ragi roti easily. If you wish, you may skip it but then rolling the chapati won’t be possible and you may possibly use hands to make roti and put it directly on hot tawa.
• Carom Seeds: Ragi flour is cool for the body. I made these parathas in winters and to retain the heat of the body, I used carom (Ajwain seeds). They help in digestion also.
• Desi Ghee: Star ingredient of most of my dishes. If you wish to make Vegan Ragi Roti, you may use any other vegetable oil and avoid curd in dough.
• Onion and green chillies: are optional especially if you wish to make plain ragi roti. Since I made Ragi paratha, I have added chopped onions and green chilies in the dough.
• Salt: Adding salt in the dough helps create a uniformity of taste in roti or parathas.

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Variations

• Ragi Roti– If you skip adding ghee while making paratha, you may simply create Ragi Roti.
• Ragi Poori– Adding small rolled out dough to Kadai with oil and deep frying, will help you create Ragi poori.

Recipe Insights

Kneading a dough is the only skill set we need here. Add all flours along with spices in a large utensil (Parath) and need a little bit tight dough. Let it rest for 10 min and made parathas or chapati on tawa.

Ragi flour and chickpea are dense and they are not easy to make like the traditional wheat parathas. That’s why I added a portion of wheat flour to them. If they break off while rolling, which is totally normal and you are not doing anything wrong, keep patching with hand when you take it off!

How Ragi is Healthy For Diabetic People?

Ragi or nachni/ finger millet is a whole grain which is gluten free and a bundle pack of nutrition and a staple food of South India. Its grounded to make the flour and can be used in several recipes like paratha, porridge, idli, cheela, dosa etc.

Ragi is rich in fibre, Vit C, E, calcium, potassium and carbs. It helps in regulating blood sugar levels and cholesterol.

Given the benefits of Ragi Flour, it has become quite popular grain not just for diabetic people but also for those on a weight-loss plan.

Expert Tips for making Perfect Ragi Roti/ Paratha

1. Dough shall be kneaded well. Add curd while making dough. Add desi ghee to dough when its almost done.
2. Let it rest to get soft paratha.
3. Place it on hot tawa but keep flame simmer.
4. Never cook on high flame. Simmer is the key to crispy paratha.
5. Use desi ghee for the best parathas.
6. Iron tawa is really awesome for everything!
7. Use a large spatula for pressing the parathas gently.

Detailed Recipe with Steps

How to make Ragi Roti/ Paratha

1) Gather all the ingredients : same portion of wheat flour, ragi flour and besan. Transfer them to a large bowl or Parath as shown. Add green chilli, red chilli powder, curd, salt , ajwain and onions.

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2) Add water gradually while kneading so that the dough is not very runny. Initially it would look like a crumbs mixture. Slowly, it will gather together. For kneading a tight dough try using the palm.

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3) Once its almost done, add desi ghee. Let it rest for at least 10 min. Take a ball of size you wish and roll it on the rolling pin. You may dust t with flour while doing this. Be gentle and if it breaks, done worry, just patch it up with dry flour and gently remove to place it on hot tawa.

Pls Note: If Tawa is not hot, the dough will stick to it and naturally the paratha may break and not crispy.

Cook on slow flame.

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4) Flip it after a min and apply desi ghee on both sides. Use a flat spatula to press it so that it becomes crispy. If you wish to make Ragi roti and not paratha, skip applying ghee on tawa and roast it without any ghee or oil.

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5) I could easily make 10 thin parathas with this dough. You may adjust the ratios to scale up or down.

Enjoy these delicious ragi paratha with curd and achar.

Stories from Kitchen

What brings Ragi to my Kitchen is a story for today and it takes me back to the day when I was a new mother.

It is tough being mother and specially when you get this blessing quite late in life, when practically you had lost all hope to be one and suddenly God smiles at you. My kiddo would just not eat any solids and I tried everything and I thought may be she is not accepting gluten. I made ragi paratha for the first time. Results were same except we began our healthy journey.

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