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Easy Ragi Roti Recipe (Healthy Nachni Paratha Recipe)
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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.

Prep Time
10 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
40 mins
Servings: 5 people
Calories: 343 kcal
Course: Main Course, Breakfast, Snacks
Cuisine: Indian

Ingredients

  • 1 cup ragi flour
  • 1 cup chickpea flour aka besan
  • 1 cup wheat flour
  • 1 tablespoon curd
  • 1 tablespoon ghee for kneading dough, desi variety
  • 5 tablespoon ghee for making parathas, desi variety
  • 1 teaspoon carom seeds ajwain
  • 2 teaspoon red chili powder can adjust
  • 1 teaspoon garam masala Optional
  • 2 small green chilli chopped
  • 1 small onion chopped
  • ¾ cup water can adjust
  • salt as per taste

Instructions

    Cup of Yum
  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.
  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. Once its almost done, add desi ghee. Let it rest for at least 10 min.
  3. 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.
  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.
  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.

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.