Nachni and Onion Roti
by Tarla Dalal
Added to 25 cookbooks
This recipe has been viewed 48431 times
Many consider red millet as an ideal food not just for elders but for growing kids too. It has a very balanced set of nutrients, and if prepared well it is very tasty too! the nachni and onion roti is an intelligent way of incorporating ragi in your diet in a way that appeals to all. Flavoured aptly with onions, coriander and green chillies, this roti tastes delicious if served hot right off the tava.
Method- Combine all the ingredients in a bowl and knead into a soft dough using enough lukewarm water.
- Divide the dough into 6 equal portions and roll out each portion into a circle of 100 mm. (4”) diameter, using a little red millet flour for rolling. Prick at even distance with help of a fork.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both sides.
- Serve immediately.
Nachni and Onion Roti Video, नाचनी और प्याज़ की रोटी वीडियो
Nachni and Onion Roti recipe with step by step photos
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like nachni onion roti recipe | ragi masala roti | healthy nachni onion parartha | then check our collection of healthy rotis, parathas and theplas and some recipes we love.
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what is nachni onion parartha made off? ragi masala roti is made from 1 cup ragi (nachni / red millet) flour, 1/4 cup finely chopped onions, 2 tbsp finely chopped coriander (dhania), 1 tsp finely chopped green chillies and salt to taste. See below image of list of ingredients for nachni onion roti.
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In a deep bowl put 1 cup ragi (nachni / red millet) flour.
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Add 1/4 cup finely chopped onions.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1 tsp finely chopped green chillies.
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Add salt to taste.
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Mix well.
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Add enough lukewarm water to make a soft dough.
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Knead into a soft dough.
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Divide the dough into 6 equal portions.
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Flatten the dough and dust with ragi atta.
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Since this is nachni atta, while rolling you will have to press the corners of the dough.
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Roll the belan with soft hands. This is important.
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Remember to keep pinching the circumfance of the dough while rolling so the roti does not tear from the corners.
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If the roti sticks at the bottom whole rolling, then lift the roti and put some ragi flour on the base off the rolling board.
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The dust the top of the roti with ragi flour also.
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Accompaniments
Nutrient values (Abbrv) per roti
| Energy | 104 cal |
| Protein | 1.9 g |
| Carbohydrates | 18 g |
| Fiber | 2.8 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Sodium | 3.4 mg |
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6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
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