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RAGI ROTI

RAGI ROTI/THALIPEETH

Easy to make Indian Roti or flat bread made with whole wheat flour, ragi or finger millet flour, chockfull of veggies, spices and herbs. Just mix, roll or pat, pan roast and enjoy with some chutney, curry or just a bowl of yogurt!
Course Brunch, Lunch
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings 3

Ingredients

  • ¾ cup grated radish about1 radish or (½ cup beet)
  • ¼ - ½ cup grated carrot
  • ¼ cup minced onions optional
  • 2 green chilies minced
  • 1 small piece ginger grated
  • 2 tablespoons finely chopped dill leaves or coriander leaves
  • 1 cup whole wheat flour
  • ½ cup ragi/finger millet flour
  • 1 teaspoon Pink salt
  • 1 teaspoon roasted jeera powder ½ tsp
  • 1 teaspoon garam masala powder ½ tsp
  • 1 ½ tbsp sesame seeds
  • Oil for roasting the rotis

Instructions

PREP THE VEGGIES:

  1. Wash peel and grate white radish/beetroot (3/4 to 1 cup) and carrot (1/2 cup).
  2. Finely mince onions (1/4 cup), 2 green chilies and grate ginger (1 tbsp).
  3. Finely chop some dill leaves/coriander leaves to get about 2-3 tablespoons.

MAKE THE DOUGH

  1. In a bowl, add the above.
  2. To this, add the spice powders….1 teaspoon jeera powder, 1 teaspoon garam masala powder and 1 teaspoon salt.
  3. (Instead of green chilies, you can use 1 teaspoon red chili powder too).
  4. Add 1 cup of whole wheat flour and ½ cup of ragi or finger millet flour.
  5. Mix well and stir in 1 to 2 tablespoons of sesame seeds.
  6. Sprinkle some water and make a soft and smooth pliable dough.
  7. Knead for a few minutes. The dough may be sticky. Add more flour if needed to form a soft dough.
  8. Rest about 10 minutes.

TO MAKE THE ROTI/THALIPEETH:

  1. Heat a cast iron tawa or griddle on medium heat.
  2. Make large lemon sized balls of the dough.
  3. Gently roll or pat on a parchment paper which is well dusted with flour.
  4. Using clean fingers or a well dusted rolling pin, gently pat/roll into a medium thick roti or disc. It should be neither too thick nor too thin.
  5. If preferred, sprinkle some sesame seeds on top and gently roll again to embed the sesame seeds on the roti.
  6. Make a tiny hole in the center.
  7. When pan is hot, transfer or flip the rolled roti on to the hot griddle.
  8. Cook on medium heat, drizzling some oil all over the roti, gently pressing with a ladle to cook evenly.
  9. Brown and cook on both sides.
  10. Remove when roasted and light golden brown and slightly charred on both sides.
  11. Serve hot with just some achaar or pickle, some yogurt or even some simple side like dal or any Indian gravy or even chutney.
  12. Do the same with the rest of the dough.
  13. (Leftover dough can be stored in an airtight container to make the next day).
  14. Enjoy and Happy Cooking/Eating!

Recipe Notes

Adjust amount of spices and veggies according to personal preference.
If dough is too sticky, add more flour to make a smooth dough.
You can dust the dough and roll using a rolling pin on parchment paper or using oiled fingers, pat on parchment paper and then flip over onto the hot griddle.
Adding onions is optional.
If you cannot find ragi flour, omit and use all whole wheat flour.
Enjoy and Happy Cooking/Eating!