Millet RecipesRagi aloo methi paratha | millet recipes

Ragi aloo methi paratha | millet recipes

Ragi also called as 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 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. 

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Makes: 4

     Ragi    1/4 cup
    Wheat flour   1/4 flour
     Red chili powder   1/2 tsp
     Salt    to taste
     Garam masala    2 pinches
     Oil     1 tsp + to make the paratha
     Potato     1 
     Methi leaves    2 tbslp (finely chopped)          


  • 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 little water to this and make a pliable soft dough. Add 1 tsp of oil to this and keep it covered.
ragi-aloo paratha step1 ragi-aloo paratha step 2
  • 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 little oil | butter to the paratha.
cook cook-parathas
  • Repeat this for the rest of the dough.
  • Serve hot with plain yogurt and a pickle of your choice.
  1. 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 tblsp extra flour while kneading.
  2. You can add mint leaves also and ajwain seeds to the dough.
  3. Potato makes the dough softer and easy to roll too.
  4. You make into small thick parathas too.
  5. You can actually fry this as a poori too for kids.

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  1. 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?


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