Veg Stuffed Ragi Paratha
Servings Prep Time
10parathas 25minutes
Cook Time
20-30minutes
Servings Prep Time
10parathas 25minutes
Cook Time
20-30minutes
Ingredients
For Stuffing
For dough
Instructions
For Veg stuffing
  1. Clean all the vegetables and course grind it in food processor or chop them very fine. keep it aside.
  2. Clean the garlic leaves, coriander leaves and make a thick paste in a mixer. Garlic leaves adds a nice aroma and taste. keep it aside. (If Garlic green are not available you can use garlic.)
  3. Boil the potatoes and immediately remove from hot water. Peel it and mash it. Keep it aside.
  4. Heat Oil in a deep pan or kadhai at medium heat. Once it is hot, add fennel seeds, once fennel feeds crackles, add crushed coriander seeds in to it. Saute for few sec. Add grind vegetables, turmeric powder, chili powder and salt in to it, saute for 5-6 minutes at high heat. Stir it continuously to avoid it getting burnt.
  5. Add garlic and coriander leaves paste in to it. Saute for 5 minutes or until mixture gets dry consistency.
  6. Add coriander and cumin powder and amchoor powder. Saute 2 minutes.
  7. Add mashed potatoes and mix it well. Turn off the heat.
For Dough
  1. In mixing bowl, add ragi flour, wheat flour, jowar flour, baking powder and bajra flour. Add little by little warm water and make a semi soft dough. Cover it and keep it aside for 15 minutes.
  2. After 15 minutes, Knead the dough for 2 minutes nicely. Take a bigger then lemon size dough, make a round balls and keep it aside. Take one dough ball, dust it with dry wheat flour. Flatten is using fingers and palm or roll it using by rolling pin very lightly. Place some stuffing on it.
  3. Take it on your Palm, bring all edges together pulling up by finger and pushing stuffing down and give a nice round shape. Dust it in wheat flour and roll it or spread it is around 5 inch diameter.
  4. Heat tava or pan at medium heat. Place the stuffed raw paratha on tava. Once small bubbles starts coming up on the top, flip it to other side. The paratha would start puffing up slowly, take it out from tava and roast it directly on gas/burner using iron net very well on all the sides.
  5. Once it done, apply small amount of ghee on it to keep it soft. Cover it. Make all parathas by following the same process.
  6. Cut it in to 4 pieces before serving or as a whole.
  7. Enjoy it hot with pickle or curd.