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Ragi Roti Aur Onion
🇮🇳 Indian Vegetarian

Ragi Roti Aur Onion

🇮🇳 Indian

Ragi roti studded with onion, the Karnataka farmer's breakfast. Rolled, rested and flame-kissed — the real thing. Best with a rich gravy and sliced raw onions.

Prep 21 min Cook 23 min Serves 3 Medium

Ingredients

  • Saltto taste
  • Onion2, finely sliced
  • Green Chili2
  • Ghee3 tbsp
  • Finger Millet (Ragi)1 cup

Instructions

  1. 1

    Combine flour, salt and water into a shaggy mass, then knead till smooth and supple; rest covered 20 minutes.

  2. 2

    Cover and rest; use this time to make the filling or get the pan hot.

  3. 3

    Portion the dough, stuff and pinch the seams closed, then roll with a feather touch so nothing bursts.

  4. 4

    Cook on a hot tawa till brown blisters form, flip, then finish over an open flame (or in the pan with ghee) till it puffs.

  5. 5

    Finish with a slick of butter and eat while the first one is still steaming.

Chef's tip

Hot water kneads softer dough for stuffed parathas.

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Watch how it's made

Video: Ragi Roti and Onion Chutney - Best Combo Recipe | Finger Millet chapathi | Onion Chutney · on YouTube