Ragi Onion Stuffed Roti
Ragi Onion Stuffed Roti is a healthy and gluten-free Indian flatbread made with ragi flour (finger millet flour) and stuffed with onions and green chillies. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. Ragi flour is a great source of dietary fiber, protein, and essential minerals such as calcium, iron, and zinc. However, people with an onion allergy should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
91 kcal
Protein
2 g
Carbs
20 g
Fat
0 g
Fiber
3 g
Ingredients
Ragi flour
1 small cup (100g)
Chopped Onion
1 small cup (80g)
Chopped Green Chilli
2 tsp (5g)
Common Salt
0.5 tsp (3g)
Warm Water
0.25 small cup (50g)
Instructions
Cooking Steps
In a mixing bowl, add ragi flour, salt, and warm water as needed to make a soft dough. Knead the dough well for 5-10 minutes until it becomes smooth.
In another mixing bowl, add finely chopped onions, green chillies, and salt. Mix well.
Divide the dough into equal-sized balls.
Take one ball and flatten it into a small circle. Place a spoonful of the onion mixture in the center of the circle.
Bring the edges of the circle together and seal it to form a ball again.
Dust the ball with some ragi flour and roll it gently into a flatbread.
Heat a tava or griddle over medium heat. Place the rolled-out roti on the tava and cook for 1-2 minutes on each side until golden brown.
Repeat the process for the remaining dough balls.
Serve hot.