Easy Ragi Roti Recipe (Healthy Nachni Paratha Recipe)
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.
Equipment
- Iron Tawa
- Parath for kneading Dough
Ingredients
- 1 cup ragi flour
- 1 cup chickpea flour (Besan)
- 1 cup wheat flour
- 1 tablespoon Curd
- 1 tablespoon Desi Ghee for kneading dough
- 5 tablespoon Desi Ghee for making parathas
- 1 teaspoon Ajwain (carom seeds)
- 2 teaspoon Red Chilli powder can adjust
- 1 teaspoon garm masala Optional
- 2 small green chilli chopped
- 1 small onion chopped
- ¾ cup water can adjust
- salt as per taste
Instructions
- 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.
- 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. 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.
- Flip it after a min and apply desi ghee on both sides. Use a flat spatula to press it so that it becomes crispy.
- 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.
Notes
- Dough shall be kneaded well. Add curd while making dough. Add desi ghee to dough when its almost done.
- Let it rest to get soft paratha.
- Place it 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.
| Nutrition Facts | |
|---|---|
| Servings: 5 | |
| Amount per serving | 2 PARATHAS |
| Calories | 343 |
| % Daily Value* | |
| Total Fat 16.1g | 21% |
| Saturated Fat 8.6g | 43% |
| Cholesterol 21mg | 7% |
| Sodium 18mg | 1% |
| Total Carbohydrate 41.6g | 15% |
| Dietary Fiber 5.8g | 21% |
| Total Sugars 2.4g | |
| Protein 9g | |
| Vitamin D 0mcg | 0% |
| Calcium 17mg | 1% |
| Iron 2mg | 11% |
| Potassium 272mg | 6% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |