Ragi aloo methi paratha | millet recipes- Healthy and tasty aloo methi paratha recipe – Soft aloo paratha with ragi and wheat flour – No onion no garlic recipes Jeyashris kitchen
Ragi also called Kezhvaragu in Tamil | Finger millet in English, is an easily available millet everywhere. Generally, my mom makes puttu with ragi and also dosai and adai too. Though I have tried these all, wanted to try something new with ragi flour. This ragi aloo methi paratha I have tried for the mangayar malar book. Ragi is an excellent source of calcium and very good for diabetics. It is a very good source of iron too. You can make this as a stuffed aloo paratha too.
Check out my other millet recipes.
Also check out other Ragi recipes – Ragi idli dosa recipes, Ragi chapathi, Soft Ragi idiyappam, Ragi soup
Ragi aloo methi paratha recipe
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
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.
- 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 easier to roll too.
- You make into small thick parathas too.
- You can fry this as a poori too for kids.
- Ragi aloo methi paratha pairs well with any raita
Loved the way u used potato in making ragi paratha…
healthy paratha looks wonderful
It's a very good try actually.. Am doing it Tom ��
Will it become hard if taken for lunch box
No since we are adding potatoes this will remain soft only.
Thanks for the recipe. Looks to be nteresting. will try this.
Can we add fresh drumstick leaves to the dough? Should we saute the leaves a bit and then add to get rid of the raw smell?
Since we are deep frying, no need to saute. But if you feel it may be raw,just 1 minute saute and make dough.