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Ragi Lacchedar Parathas

Aug-28-2018
Swathi Joshnaa Sathish
50 minutes
Prep Time
10 minutes
Cook Time
7 People
Serves
Read Instructions Save For Later

ABOUT Ragi Lacchedar Parathas RECIPE

Rich in calcium , low carb diet . This is one of my kitchen experiment as I haven’t heard about Ragi flaky parathas before . That’s how I gave a try and I am really feeling good about it .

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Tiffin Recipes
  • Indian
  • Pan fry
  • Main Dish
  • Breakfast and Brunch
  • Low Carbs
  • Healthy

Ingredients Serving: 7

  1. Whole Wheat Flour 1.5 cups
  2. Ragi flour / finger millet flour 1/2 cup
  3. Salt 3/4 teaspoon
  4. Ghee 6 tablespoons
  5. Ajwain seeds 1 teaspoon ( optional )
  6. Water required to knead

Instructions

  1. Take 1.5 cups whole wheat four . Add 1 tablespoon ghee .
  2. Add 1/2 cup Ragi flour .
  3. Add 3/4 teaspoon salt .
  4. Mix all together until combined .
  5. Start kneading the dough by adding required water gradually .
  6. Knead to a smooth pliable dough . Dough shouldn’t be sticky .
  7. Add 2 teaspoons ghee on the dough. Give a final knead .
  8. Cover and rest the dough for 30 minutes .
  9. Divide the dough into equal medium sized balls .
  10. Roll a ball into a medium roti . Spread ghee throughout the roti.
  11. Start pleating the Roti like a fan .
  12. Roll the pleats into a tight circular disc as shown .
  13. The disc is ready to roll into a Paratha . Could see layers . Don’t press too much . Light rolling on the sides will do .
  14. Layered paratha . Likewise repeat steps for the remaining parathas .
  15. Heat a iron tawa to smoking point . Reduce the flame to medium . Place a Paratha on the hot tawa.
  16. When the upper side puffs up slightly , flip to another side . Spread ghee on top .
  17. Cook until golden spots visible .
  18. Flaky Ragi Lacchedar Paratha is ready . Repeat steps to cook the rest .
  19. Spread ghee before serving . Serve hot .

Reviews (1)  

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Seema Sharma
Aug-28-2018
Seema Sharma   Aug-28-2018

I will surely try this.

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