Ragi Paratha | How to make Ragi Paratha | Peas Paratha Recipe


ragi paratha


Ragi paratha is a delicious and healthy food. For breakfast or lunch, this paratha has a fine fit. The inner spread for the paratha is made from items like peas, ginger, curry leaves and coriander leaves. The goodness of ragi and taste of peas spread makes ragi paratha a first-class food.

If you do not want to make a paratha using wheat flour or maida, then ragi paratha might be a superb alternative. Unlike wheat flour or maida, which contains gluten, ragi is gluten-free.


You need to use only the everyday ingredients to make this flat bread. In the ragi paratha recipe, ragi flour, peas, ginger, coriander leaves and curry leaves are some of the main items.

The taste and health qualities of ragi paratha, and the traits of the ragi paratha recipe, should make you keen to know how to make ragi paratha.

What are the main steps of the peas paratha recipe? First, you have to make the peas mixture with peas and other items. Second, cook the ragi flour and make the dough. Third, make balls from the dough and roll-out them. Fourth, place the peas mixture on a rolled-out ball and on this place another rolled-out ball. Seal the two. Fifth, cook the raw ragi paratha.

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You can also make ragi paratha without using oil.

From coconut chutney to tomato chutney, pudina chutney to curry leaves chutney, a number of items can be used as a side dish for ragi paratha or peas paratha made with ragi flour.

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Use fresh yogurt or curd as a side dish in addition to a chutney to benefit from the health values of yogurt.

Eat or serve ragi paratha or peas paratha made with ragi flour, hot. Use a teaspoon or two of fresh, home made ghee as a topping for this food.











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Quantity: 4 parathas

Ingredients for Ragi Paratha:

1. Ragi flour about 1/2 cup
2. Water, about 1/2 cup
3. Salt to taste
4. Ragi flour for dusting, about 1/4 cup
5. Round steel box, about five inch diameter, with a sharp edge
6. Holige or plastic paper

Ingredients for Peas Mixture:

1. Cooked peas 1 cup
2. Jeera 1/4 teaspoon
3. Green chilies 1-2
4. Oil 2 teaspoons
5. Mustard 1/4 teaspoon
6. Saunf 1/4 teaspoon
7. Ginger, chopped, 1/2 teaspoon
8. Curry leaves, chopped, 1 sprig
9. Lemon juice to taste
10. Salt to taste
11. Coriander leaves few sprigs
12. Water, few teaspoons

How to make Peas Mixture?


ragi paratha video

1. Add chilies, peas and jeera to a mixer jar.

Switch on and off the mixer in quick succession, 2-3 times.
2. Heat oil till it becomes hot.
3. Add mustard and saunf.

Fry till saunf turns golden brown.
4. Add ginger.

Fry for a few seconds.
5. Add curry leaves.

Fry for a few seconds.
6. Add peas mixture and salt.

Fry till the mixture becomes hot.

If the mixture is dry, add a few tsps of water.

Switch off the stove.
7. Add chopped coriander and lemon juice.

Mix.

How to make Ragi Paratha?


1. Add water and salt to a utensil.

Bring to boil.
2. Add 3/4th of ragi flour.

Mix thoroughly with a spatula.

Cover. Switch off the stove.

Leave the utensil on the stove for about 5 minutes.
3. Transfer the mixture to a big plate.

Let the mixture cool.
4. Add the remaining flour.

Knead the mixture to make slightly soft dough.

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If the mixture becomes hard, sprinkle some water on it and knead again.

If the mixture becomes too soft, add a tablespoon of flour and knead again.
5. Make about 6 balls from the dough and flatten the balls.

Transfer to the utensil and cover.
6. Dust a flattened ball in the flour.

Place it on the holige paper.

Roll out the ball into a thin circle of about 6 inch diameter.

Place the steel box upside down and twist.

Peel the edges.

Repeat the process for another ball.
7. Place about 1/4 part of the peas mixture and spread.
8. Slightly wet the edges.
9. Place another rolled-out ball.

Seal the edges.

Dust with flour.

Roll-out slightly to spread the peas mixture.
10. Heat a tawa till it becomes hot.
11. Place the raw paratha on the tawa.

Pour a few drops of oil. Spread.

Flip the paratha after its color changes slightly.

Coat with a few drops of oil.
12. Cook till both sides have some brown spots.

Ragi paratha or peas paratha made with ragi is ready.

ragi paratha final

TIPS Ragi Paratha
1. Use amchoor powder as a substitute for lemon juice.
2. Do not discard the peeled out part of the rolled-out ball. Instead, use that part to make another paratha.