Stuffed Ragi Roti

In a mixing bowl, take ragi flour . Gradually add boiling hot water and knead the dough until it becomes smooth and pliable. Cover the dough and set it aside to rest for about 15-20 minutes.

Add grated cauliflower, chopped onion, green chili, and grated ginger in a bowl.

Add red chili powder, garam masala, grounded cumin & coriander and salt in bowl and mix well.

Make dough ball and roll it into a small circle.

Place vegetable stuffing in the center of the rolled dough circle. Bring the edges of the dough together and seal it properly, ensuring that the stuffing is completely enclosed.

Gently flatten the stuffed dough ball with your hands and dust it with some flour. Roll it out into a larger circle, make sure the stuffing does not come out while rolling.

Heat a tawa or skillet 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.