Ragi Chapati Recipe – Sharmis Passion

Ragi chapatti is a delicious flat bread made by mixing ragi flour with wheat flour to make chapatti. This recipe is an easy way to make your everyday chapati more healthy and nutritious. The color is a little darker than regular but the texture will be soft if made correctly. This recipe does not take much time and the method is also very easy.

If you want to include millet in your daily diet, then this recipe can be a good option. Ragi is rich in calcium and fiber which aids bone health and digestion. It is filling and keeps you full for a long time. It can also be served with dal, kurma or curd. This is a simple home-style meal that anyone can make.

About Ragi Chapati

Ragi chapatti is a variation of regular wheat chapatti in which part of the wheat flour is replaced with ragi flour. It is like normal chapatti in shape and cooking style. The only difference is the flour mixture which makes it more nutritious. If the dough is kneaded properly, the texture will become soft. If the dough becomes dry then the result may be a little tough.

Ragi is widely used and making chapati from ragi is one of the easiest ways. This recipe is usually made at home. It does not require fermentation or grinding. This can be done quickly using simple steps. You can make it for breakfast or dinner without much effort.

Due to Ragi, its taste is mild and slightly nutritious. It is not very strong so even children will eat it without any complaints. You can adjust the ratio of wheat and ragi flour based on your preference and after experimenting. Some people try the completely ragi version but it may burst while rolling. Mixing both flours provides a better balance and softness.

I usually prepare it for dinner during busy weekdays. My family eats it with simple dal or vegetable gravy. This works well for lunch boxes too.

Ragi Chapati Ingredients

• ragi flour – I fry the ragi flour before mixing it. It has good nutty taste and good nutrition, you can use fresh homemade flour or store bought flour.
• wheat flour – I mix it with ragi flour for better binding and it gives soft texture.
• Cumin – I add it for a slight crunch and mild flavor in every bite. You can replace it with celery or omit it if you prefer.
• Ghee – While kneading the dough, I added a little ghee. It gives softness and slight richness, you can use oil instead of ghee.

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How to make Ragi Chapati step by step

1.Add wheat flour to a mixing bowl and keep aside. Now fry the ragi flour on low flame for 3-5 minutes without changing the color of the flour. Cool completely.

2. Mix this flour with wheat flour. Mix well with a ladle. – Now add salt and cumin

3. Add ghee. First of all mix well with your fingers.

4. Add water little by little to make a smooth dough.

5.Let it rest for 15 minutes. Break balls of lemon size and roll them into smooth balls. Place one ball and flatten it slightly, sprinkle with flour.

6. Roll them into light thin rotis. Don’t make it too thin, it will start splitting. Heat the pan, place the roti carefully.

7. Sprinkle oil. When bubbles start forming, flip and cook. Cook until brown spots start appearing here and there.

Serve warm/hot.

Expert Tips

• roast – I always fry ragi flour on low flame without changing its color. This step removes the raw smell and improves the taste.
• knead the dough – I make sure the dough is soft and smooth, not too hard. If the dough is hard then the chapatti may become dry and hard after cooking.
• Rest – I usually let the dough rest for at least 15 minutes. This helps the dough to absorb water properly and makes rolling easier.
• rolling – I do not roll it very thin because it may tear when lifted. I keep it at medium thickness so that it remains soft after cooking.
• cooking tip – I cook on medium flame and turn it when bubbles appear on top. If the heat is too high it may become tough and a little dry.

serving and storage

Serve it with simple dal, vegetable gravy or spicy chutney. It also tastes good with curd. You can pack it in a lunch box without any hassle. Keep the remaining chapatti in the refrigerator for two days. Again add some ghee on the pan, heat it and serve hot.

general questions and answers

1.Can I skip roasting the ragi flour?

Yes, you can skip it if you are short of time. But roasting removes the raw smell and gives better taste.

2. Why is my dough tearing while rolling?

Your dough may not have been rested enough. You can simply add a few drops of water and knead again until smooth.

3.Can I skip wheat flour?

You can try but the texture may not be very soft. If not handled carefully it may break while rolling.

4.Can I add chopped vegetables to the dough?

Yes, you can add finely chopped coriander or spinach. The taste will change slightly but will be good.

5.Is it good for weight control?

It can be part of a balanced diet as ragi contains fiber. Portion control is still important for any meal.

If you have any further questions about this Ragi Chapati Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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