Ragi Stuffed Roti
Ragi Roti is a traditional Indian flatbread made with ragi flour and wheat flour. Ragi is a gluten-free grain that is rich in fiber, protein, and essential nutrients like calcium and iron. This recipe incorporates wheat flour for a softer texture and easier handling. It is vegan and gluten-free, making it a great option for people with gluten allergies or those following a plant-based diet. Ragi Roti is perfect for breakfast or lunch and can be paired with a variety of curries or chutneys.
Nutrition Facts
Per serving
Energy
93 kcal
Protein
2 g
Carbs
20 g
Fat
0 g
Fiber
3 g
Ingredients
Ragi flour
1 small cup (100g)
Onion Finely Chopped
0.5 medium cup (75g)
Chopped Green Chilli
1 tsp (4g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Warm Water
100 ml (100g)
Instructions
Cooking Steps
In a large mixing bowl, combine the ragi flour, chopped onions, chopped coriander leaves, green chilies, cumin seeds, and salt. Mix well.
Gradually add warm water to the flour mixture and knead until you get a smooth, pliable dough.
Divide the dough into equal-sized balls.
Take a ball of dough and flatten it into a small disc. Dust it with some ragi flour and roll out into a thin, circular roti.
Heat a tawa or griddle over medium heat.
Place the stuffed roti on the heated pan and cook until both sides are golden brown.
Repeat the process with the remaining dough balls.
Serve hot.