Traditional Heritage

Millet/Ragi Masala Chapatis

Cook Time:

20 min

Prep Time:

10 min

Servings:

4

Ingredients

  • 1 cup Sprouted Ragi flour/Millet flour
  • ½ cup wheat flour
  • 1 tsp cumin seeds
  • 1 tsp grated garlic
  • 1 tbsp grated ginger
  • 1 green chilly
  • 1 tsp red chilli powder
  • 1–2 tbsp cilantro
  • ¼ tsp turmeric
  • 1 tsp salt
  • ¼ cup grated carrots
  • ¼ cup finely cut spinach
  • 2 tbsp finely cut onions
  • ½–¾ cup hot water
  • 3 tbsp oil

Directions

  • Mix all the above dry ingredients in a large bowl.
  • Add the vegetables, garlic, ginger, green chillies & cilantro.
  • Add 1 tbsp of oil and the hot water little by little and knead the masala flour into a nice dough, almost like wheat flour chapati dough.
  • Allow to stand for 5–10 minutes and roll into smaller size chapatis with dusting the surface with some wheat flour to prevent sticking.
  • These chapatis can be rolled a little thick as they will break if rolled thin as there is not much gluten.
  • Smear a little oil on either side when cooking on the griddle.
  • Cook on both sides for about 30 seconds till there are brown spots visible. This is a little hard to see as chapatis are dark in color.
  • Ragi Masala Chapatis can be eaten with dal or raita.

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