February 1, 2010

Raagi Parata

Few months back  I have bought lot of Raagi flour to make raagi roti, but to make perfect raagi roti, we need really lot of practice, and after so many trails I got bored and started mixing 1 tbsp of raagi flour everyday to my regular chapathi flour. These days I even increased the proportion of raagi flour. So here is one of my great hit trail recipes.


Raagi flour – ½ cup
Wheat flour – ½ cup
Yogurt – 1 tbsp
Methi leaves – few
Ajwain seeds – 1 tsp
Oil – ½ tsp and as required to make chapathi
Salt – to taste
Water – as required


Take a bowl; add raagi flour, wheat flour, ajwain seeds, oil, methi leaves and yogurt. Mix well all the ingredients.

Now add warm water and make it as a regular chapathi/ paratha dough.

Let it rest for 30 min. covered , and then you can make your parathas.

Use this dough just like your chapathi dough. Only thing is, you have to serve them hot. 


మంచు పల్లకీ said...

వావ్.. చాలా రాసెరే.. తీరిగ్గా అన్ని చదివి ఫీడ్ బాక్ ఇస్తా..
మాది మీ వూరు పక్క ఊరే..:-)

Valli datta said...

ఎక్కడ అమెరికాలోనా, లేక ఇండియా లోనా? :-) Thank You so much....

Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com