Potato Ragi Roti
by deepuraj
07 Jul 2011
This recipe has been viewed 11274 times
A healthy and nutritious ragi roti prepared from ragi or nachni flour is rich in iron, calcium and fiber.
Potato Ragi Roti recipe - How to make Potato Ragi Roti
Preparation Time: Cooking Time: Total Time:
Makes 10 rotis
1 cup ragi (nachni / red millet) flour
1 cup rice flour (chawal ka atta)
1/4 cup grated carrot
1/4 cup shredded cabbage
1/4 cup grated french beans
1/4 cup mashed green peas
1/4 cup grated potatoes
1 onion , finely chopped
2 to 3 green chillies , finely chopped
4 curry leaves (kadi patta)
salt to taste
oil for cooking
Method
- Method
- Heat a tsp of oil in a pan, add the onions and green chillies and saute on a medium flame for 2 minutes. Or till the onions turn translucent.
- Add the vegetables and curry leaves, mix well and saute for 2 minutes.
- Add enough water and salt, mix well and cook till the vegetables are cooked and are soft.
- Remove form the flame, add the ragi flour, rice flour, mix well and knead into a soft dough.
- Divide the dough into 10 equal portions and roll out each portion into a circle of 6" diameter, using the flour for rolling.
- Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.
- Serve hot.
Outbrain