Ragi Roti Recipe- Nachni Paratha

This Ragi Roti or Nachni roti / paratha, made using a mix of ragi or finger millet flour, gram flour, and whole wheat flour, is packed with nutrition and is bursting with savory flavors that come from Indian spices. Team it with curd or a curry dish for a perfect start to you day!

Looking for a healthy and hearty meal? Try making Ragi Roti or Paratha, a nutritious Indian flatbread. Packed with the goodness of finger millet (ragi), these parathas are not only easy to prepare but also incredibly delicious. Perfect for breakfast or lunch, they're going to be your family favorite!

Ragi Rotis or Parathas are a popular South Indian dish known for their earthy flavor and wholesome goodness. Made with finger millet flour mixed with whole wheat and gram flour (1:1:1 ratio), they are rich in calcium and iron, making them an excellent choice for those seeking a nutritious meal. With their simple preparation, these ragi roti can be had in daily meals and can be enjoyed with yogurt, chutney, or any of your favorite accompaniments.

Adding wheat flour ensures that we can easily roll out the chapati, but that's not necessary. For another Ragi recipe, you may like Ragi Banana Pancake.

More Popular Paratha from the blog: Bathua Paratha , Pumpkin Paratha and Jaggery Paratha.

Why Would You Love This Recipe?

• Desi Ghee Crispy Paratha
• Can be easily made as Roti or Chapati
• Healthy Breakfast
• Made using fresh ingredients
• Protein and Calcium Rich.
• 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. You may try this recipe with Bajra or Jowar flour as well.
• 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.

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.
• Add Coriander Leaves: For making this nachni roti, you may also add freshly chopped coriander leaves in the dough.

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. To avoid that, you may use hot boiling water for kneading. You need to be careful when mixing the flour in hot water.

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.

Expert Tips for making Perfect Ragi Roti/ Paratha

• Dough shall be kneaded well. Add curd while making dough. Add desi ghee to dough when its almost done. You may use hot boiled water for making dough. Make sure to use thick spatula and a heavy bottomed container when you use hot water. Let it rest for about 10 min to get soft paratha.
• Place the rolled ragi chapati on hot tawa but keep flame simmer.
• Never cook on high flame. Simmer is the key to crispy paratha.
• Use desi ghee for the best parathas.
• Iron tawa is really awesome for everything!
• Use a large spatula for pressing the parathas gently.

FAQs

How to make Ragi Roti/ Paratha

Step 1 Prep For Dough

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.

Step 2 Make Ragi Flour Dough

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.

Step 3 Make Chapati From The Dough

Once its almost done, add desi ghee. Let it rest for at least 10 min. Make a dough ball of size you wish and roll it on the rolling pin. You may dust it with flour while doing this. Be gentle and if it breaks, done worry, just patch it up with dry flour.

Step 4 Cook on Hot Iron tawa

Gently remove the rolled chapati to place it on hot tawa. Cook on slow flame. 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.

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

Step 5 Serve It

I could easily make 10 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.

Disclaimer: The healthy recipes are based solely on personal experience and are not created or endorsed by a nutritionist or dietician. I am not a qualified nutritionist or dietician. It is crucial to seek professional advice before making any substantial dietary changes or if you have specific dietary concerns.

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