Soft Ragi Aloo Paratha

Ragi Aloo Paratha recipe yields soft ragi roti and kids will like it. The Paratha look darker in color and come out soft as they are mix using warm water and ghee. The kneeding of the dough is very important to make the ragi dough soft even after they are prepared. The stuffing used for this recipe is simple, as it includes smashed a Potato and Ajwain. Ragi Paratha tastes delicious with the Ghee and Ajwain used while making of the Paratha. 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.

    • 1 cup wheat flour 
    • 1 cup ragi flour  
    • Ghee as required 
    • Salt to taste
  • Soft Ragi Aloo Paratha Method-1

    Making of Aloo stuffing for Paratha :

    • Cook 2 medium size alloo. Peel off the potato. Smash well in hands.
    • Add 1/2 tsp Ajwain (oma or caram seeds), salt and mix well.
    • Make equal proportion of ball and keep aside. 

    Note : You can add fine chopped onions and garlic too. Stir fry them and add to the smash allo. Mix well.

    Dough preparation :

    • 1 cup whole-wheat flour, 1 cup Ragi flour
    • 1 1/2 cup water (Use more as needed )
    • Pinch of salt
    • Heat 1 1/2 cup water. Add both the flour (Ragi & Atta) add salt, 1 tbsp of oil, mix all well. Keep the content aside for 5 minutes before preparing dough. Mix dough well using hands.
    • Knead the dough for a few minutes on a lightly greased surface or vessel to make smooth and pliable dough.
    • Set the dough aside and cover it with a damp cloth or close it with lid. Let the dough rest for at least 5-10 minutes.

    Preparation of Paratha :

    • Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
    • Now take a dough ball gently press the edges so that the center is little thicker. 
    • Now keep the stuffing ball in center and fold the edges of the dough all over. 
    • Gentle roll the dough using rolling pin make 6 inch circle of paratha. 
    • Heat the skillet on medium high.

    Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.

    • Grease the skillet with ghee and place the paratha over the skillet.
    • After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
    • Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Now the paratha is ready, go for the next one in same way.
  • Soft Ragi Aloo Paratha Method-2
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