Ragi aloo methi paratha recipe
Soft ragi aloo methi paratha, no onion no garlic recipe
Servings: 4 parathas
Ingredients
- ¼ cup Ragi flour | Finger millet flour
- ¼ cup Wheat flour
- ½ tsp Red chili powder
- Salt to taste
- 2 pinches Garam masala
- 1 tsp Oil
- Ghee to make paratha
- 1 boiled Potato medium size
- 2 tbsp Methi leaves finely chopped
Instructions
- Method:
- Boil the potatoes and take out the skin. Adding methi is optional. You can add coriander leaves too.
- Mash the potatoes. In a wide bowl add the ragi flour, wheat flour, red chili powder, garam masala, salt, methi leaves, and mashed potato.
- Add a little water to this and make a pliable soft dough. Add 1 tsp of oil to this and keep it covered.
- Make big lemon-sized equal balls. Roll one ball at a time gently by dusting this with wheat flour.
- Heat a tawa and cook on both sides and add a little oil | butter to the paratha.
- Repeat this for the rest of the dough.
- Serve hot with plain yogurt and a pickle of your choice.
Notes
- The ratio of 1:1 of ragi and wheat flour worked out well for me.
- If you feel it is difficult to roll add 1 to 2 tbsp extra flour while kneading.
- You can add mint leaves also and ajwain seeds to the dough.
- Potato makes the dough softer and easy to roll too.
- You make into small thick parathas too.
- You can actually fry this as a poori too for kids.
- Ragi aloo methi paratha pairs well with any raita of your choice