Aloo (Paratha) Roti - with Ragi
Keppai (OR) Kezhvaragu - as Ragi is known in Tamil is a wonder food and an ancient grain that was a staple in many villages across South India. Ragi Porridge is one of the first foods fed to an infant, as it is easily digestible. Ragi is rich in calcium, helps lower cholesterol and is rich in fibre. It is the best food that aids weight control and diabetes. Various recipes from Ragi would include - Dosa, Puttu, Kozhukattai, Rotti, Idiappam, Koozhu etc.,
In the month of Aadi, Koozhu is offered at all Amman Temples in Tamil Nadu to the Deity and then distributed amongst devotees.
Ragi / Finger Millet is also known as Nachani.
Tuesday is no rice day at home, and I had just enough dough for maybe 2 Roti's? Not enough for dinner. It would not be enough to feed one person, let alone three. So I mixed Wheat flour, Ragi flour, potatoes and spices to make Aloo
Ragi Flour - 1 cup
Wheat Flour - 1/4 cup
Boiled Potato - 2
Green Chillies - 3, minced
Corriander Leaves - 2 Tbsp, finely chopped
Aamchur Powder - 1/4 tsp
Roasted Jeera Powder - 1/4 tsp
Garam Masala - 1 large pinch
Salt to taste
Water as needed to make a firm dough.
Take the flours in a shallow vessel. Make a well and grate the boiled potatoes into it.
Add in the remaining ingredients and mix well. Add enough water to make a soft but firm dough.
Keep aside for 10 minutes. Divide into even sized rounds.
Roll out each into a thin disc using wheat flour to dust the board.
Heat a tava over medium flame.
Place a roti on the hot tava. Flip after about 10 seconds.
Now, cook until spots appear on the under side of the roti; place a little butter on top and then flip the roti.
Press down the Roti with your spatula, until browned.
Flip once again for about a second, pressing down the Roti along the edges and take off heat.
Serve hot with Pickle and Curds.