By Tarishi Shrivastava
August 28, 2024
Ragi paratha is a nutritious flatbread from the southern Indian state of Karnataka. Prepared using finger millet flour and lots of vegetables, it can be eaten for breakfast, lunch or dinner! Here is how to make it.
1 cup ragi flour 1 cup wheat flour ¾ cup water 1 cup beetroot grated ¼ tsp coconut oil Salt as per taste Dhaniya as per requirment ½ tsp jeera powder 1/ tsp red chillies powder Ghee
Knead dough with ragi flour, wheat flour, grated beetroot, red chilly powder, dhania powder, jeera powder, salt, coconut oil and water as required.
Rest the dough for 5 mins.
Divide into equal parts and roll into a round shape.
Heat a tawa and place the rolled paratha on it.
Let it cook on one side and flip it. Apply a little bit of ghee.
Then flip it again and apply a bit of ghee on the other side as well.
Let it cook properly on both sides and serve hot.