Stuffed Ragi Paratha is a mouth-watering dish that you can cook for your family and friends in breakfast. This South Indian recipe is prepared using ragi flour, jowar flour, pear millet flour, wheat flour and a stuffing made of baby carrots, green beans, potato and peas along with a melange of spices. This healthy recipe can be packed for tiffin as well, and will give you the desired nutrition of the day.
2 cup ragi flour
2 tablespoon ghee
2 tablespoon refined oil
water as required
15 baby carrots
1 cup peas
1/2 teaspoon red chilli powder
2 teaspoon cumin powder
2 tablespoon crushed coriander seeds
1 cup coriander leaves
1/2 teaspoon powdered turmeric
salt as required
4 medium chopped,mashed potato
15 gm green beans
1/2 teaspoon baking powder
12 cloves garlic
2 teaspoon coriander powder
4 teaspoon dry mango powder
1 teaspoon fennel seeds
1/2 cup jowar flour
1 cup wheat flour
1/2 cup pearl millet flour
To start with, add garlic cloves and coriander leaves in a mixer and blend them to a fine paste. Similarly, add chopped baby carrots, chopped green beans and peas in a food processor and grind them. Meanwhile, peel and mash the boiled potatoes.
Now, heat oil in a non-stick pan and add fennel seeds in it. Let them splutter for a few seconds and then, add crushed coriander seeds to the pan. Saute them for a few seconds and then add the grind vegetables, turmeric powder, red chilli powder along with salt. Mix well all the ingredients and saute the vegetables for about two minutes.
Afterwards, add garlic and coriander paste to the pan and stir continuously to mix well with the sauteed vegetables. Now, add cumin powder, dry mango powder along with coriander powder in the mixture and stir to mix well.
The filling for the paratha is almost ready, add the mashed potatoes to complete it. Stir to mix mashed aloo with the rest of the filling or the masala. When mixed properly, turn off the burner and remove the pan. Transfer the filling to a bowl and let it cool.
Now, take a dough kneading plate and add sift together ragi flour, jowar flour, pearl millet flour and wheat flour. Add a little water to knead a soft and smooth dough to make the parathas. (Note: Make sure the dough is not sticky.)
When done, divide the dough into equal portions and shape each of them into a ball. Using a little dry flour, roll a ball in the shape of a poori. Now take a spoonful of the prepared filling and place it in the centre of the poori. Using you finger, bring the edges together and enclose the stuffing in a poori; which is shaped into a ball again. Meanwhile, put a non-stick pan on medium flame to prepare the paratha.
Let the pan heat and on the other hand, place the filled ball on a clean and dry surface and flatten it using your fingers gently. Again, using some dry flour, roll the poori in the shape of a chapati. By now, the pan will be hot enough to cook the paratha. Apply a little oil on the pan and place the stuffed chapati on it.
Sprinkle some oil over the edges of the pan and also on the paratha. Cook until it is golden brown in colour and then, gently flip it. Cook from the other side as well.
When done, transfer the paratha to an absorbent paper to drain the excess oil. Repeat the same procedure to make more such parathas. Serve the stuffed Ragi Paratha hot with yogurt or green chutney and some pickle.