|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|
|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|
juice to taste
|10.||Salt to taste|
|11.||Coriander leaves few sprigs|
|12.||Water, few teaspoons|
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.|
mustard and saunf.
Fry till saunf turns golden brown.
Fry for a few seconds.
Fry for a few seconds.
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.
chopped coriander and lemon juice.
water and salt to a utensil.
Bring to boil.
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.
the mixture to a big plate.
Let the mixture cool.
the remaining flour.
Knead the mixture to make slightly soft dough.
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.
about 6 balls from the dough and flatten the balls.
Transfer to the utensil and cover.
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.
about 1/4 part of the peas mixture and spread.
|8.||Slightly wet the edges.|
another rolled-out ball.
Seal the edges.
Dust with flour.
Roll-out slightly to spread the peas mixture.
a tawa till it becomes hot.
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.
till both sides have some brown spots.
Ragi paratha or peas paratha made with ragi is ready.
|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.|