Potato Ragi Roti


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A healthy and nutritious ragi roti prepared from ragi or nachni flour is rich in iron, calcium and fiber.

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Potato Ragi Roti recipe - How to make Potato Ragi Roti

Preparation Time:    Cooking Time:    Total Time:     Makes 10 rotis
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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
  1. 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.
  2. Add the vegetables and curry leaves, mix well and saute for 2 minutes.
  3. Add enough water and salt, mix well and cook till the vegetables are cooked and are soft.
  4. Remove form the flame, add the ragi flour, rice flour, mix well and knead into a soft dough.
  5. Divide the dough into 10 equal portions and roll out each portion into a circle of 6" diameter, using the flour for rolling.
  6. Heat a tava and cook each roti, using little oil, till golden brown spots appear on both the sides.
  7. Serve hot.

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This recipe was contributed by deepuraj on 07 Jul 2011

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