Ragi also known as as Kezhvaragu in tamil Finger millet in British. is definitely an readily available millet everywhere. Generally my mother makes puttu with ragi as well as dosai and adai too. Though i've attempted all of these, desired to try new things with ragi flour. This ragi aloo methi paratha i've attempted for that mangayar malar book. Ragi is loaded with calcium and incredibly good diabetics. It's a excellent supply of iron too. You may make this like a stuffed aloo paratha too.
Ragi aloo methi paratha
Preparation Time. ten mins Cooking. 20 Mins Makes: 4
Ragi 1/4 cup
Wheat flour 1/4 flour
Red chili powder 1/2 teaspoon
Salt to taste
Garam masala 2 pinches
Oil 1 teaspoon + to help make the paratha
Potato 1
Methi leaves 2 tbslp (finely chopped)
Method:
- Boil the taters and remove your skin. Adding methi is optional. You can include coriander leaves too.
- Mash the taters. Inside a wide bowl add some ragi flour, wheat flour, red chili powder, garam masala, salt. methi leaves and mashed potato.
- Add little water for this making a pliable soft dough. Add 1 teaspoon of oil for this and it covered.
- Make big lemon sized equal balls. Roll one ball at any given time lightly by dusting this with wheat flour.
- Heat a tawa and prepare on sides and add little oil butter towards the paratha.
- Continue doing this throughout the dough.
- Serve hot with plain yogurt along with a pickle of your liking.
- The number of 1:1 of ragi and wheat flour labored out well for me personally. If you think it is not easy to roll add one to two tblsp extra flour while kneading.
- You can include mint leaves also and ajwain seeds towards the dough.
- Potato helps make the dough softer and simple to roll too.
- You are making into small thick parathas too.
- You are able to really fry this like a poori too for children.