Ragi Jowar Pyaaz Phudina roti is a delicious roti made with combination of flours such as finger or red millet (ragi/nachni) flour, sorghum (jowar) flour, chickpea flour and whole wheat flour. Onion and mint leaves are added to give extra flavor to the roti. This roti goes well with curry or dal, and can also be eaten for breakfast with yogurt and pickle. It is packed with rich nutrients from all the flour. It is vegan if you do not use ghee while roasting the rotis.
At my house, we prefer eating roti made from different flours. So I usually cook
chawal ki roti, – Made from rice flour
bajri ki roti, – made from pearl millet (bajri) flour
jowar roti, – made from sorghum flour
missi roti, – made from chickpea flour
ragi roti, – made from finger or red millet (ragi) flour
rajigira roti – roti made from amaranth flour (made during upwaas/fast).
or make combination with different flours and cook.
I have always different kind of flours stocked in my pantry. Our bodies gets benefited with the nutrients available from different flour. Also we can enjoy different taste. My son also likes to eat them. He will enjoy them with subji or curry or sometimes with jaggery and ghee or butter. I am happy that he is adapting the taste derived from different flours. It is difficult in kids to get used to the taste and texture of the roti made using different flour.
Ragi, jowar, chickpea, rice, maize, bajri flour are gluten free and hence roti will become dry after they are cooled. It is best to eat them hot and fresh. Personally, I like the dry texture of the roti. I eat the left over with peanut butter.
I thus add little whole wheat flour when making roti using the gluten free flour to get a little softness. But I do not add whole wheat flour when cooking chawal ki roti. If you want to make gluten free roti then you have to skip adding whole wheat flour.
Earlier people in the villages use to grind the flour fresh daily and make roti from it. The roti made from the fresh flours would taste better and will be softer. But nowadays we get these different flours packed in the departmental stores. I feel they are not that fresh and hence I prefer adding whole wheat flour to them while making roti to make the roti soft in texture.
The rotis can be flavored with different ingredients such as onion, tomato, coriander, fenugreek leaves, potato, sweet potato, or with spinach or paneer. You can add the spices as per your taste. Try making the rotis by experimenting with different ingredients.
Ragi is good source of iron and calcium.
Try out this ragi jowar pyaaz phudina roti and you will enjoy it!!
I have served this roti with sarson da saag, mango pickle and sliced onion.
Ragi Jowar Pyaaz Phudina roti
Ragi Jowar Pyaaz Phudina roti is a delicious roti made with combination of flours such as finger or red millet (ragi/nachni) flour, sorghum (jowar) flour, chickpea flour and whole wheat flour. Onion and mint leaves are added to give extra flavor to the roti. This roti goes well with curry or dal, and can also be eaten for breakfast with yogurt and pickle. It is packed with rich nutrients from all the flour.
- 1 cup red millet ragi flour /nachani flour
- 1 cup sorghum flour jowar flour
- 1/2 cup whole wheat flour
- 1/4 cup chickpea flour besan
- 1 onion finely chopped
- 1/2 cup mint leaves washed and finely chopped
- 2 green chili finely chopped or as per taste
- 1/4 tsp turmeric powder haldi
- 1/4 tsp asafoetida
- 1 tsp carom seeds ajwain
- 1 tbsp oil
- salt as per taste
- lukewarm water as needed to knead the dough
- 15 oil/ghee for roasting the roti. I have used oil for roasting
- whole wheat flour for dusting
In a mixing bowl, add chopped onion, green chili and mint leaves.
Add flour - red millet (ragi/nachni) flour, sorghum (jowar) flour, whole wheat flour, chickpea flour (besan). Add salt, carom seeds, turmeric, asafoetida, and oil.
Mix well with your fingertips till mixture resembles like crumbs.
Add lukewarm water and knead into a soft dough
Knead into soft dough. Cover with a damp cloth and keep aside for 20 minutes.
Make balls from the dough. Take a dough and flatten it . Dust it with whole wheat flour.
Roll into a 2mm thick circle of 15 cm.
Heat a flat pan. Put the rolled roti on the pan for roasting.
When bubbles appear, flip the roti gently. Apply a tsp of ghee or oil .
Flip and roast on both the sides.
Roast till golden spot appears on medium to low heat.
The ragi jowar pyas phudina roti is ready. Remove in a plate. Similarly prepare other roti.
Serve the roti hot with pickle or yogurt or any curry.
I have served the ragi jowar pyaz phudina roti with sarson da saag, pickle and sliced onions.