Ingredients with Measurements:
- 1 cup ragi flour
- 1/2 cup finely chopped cucumber
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped coriander leaves
- 1/4 teaspoon cumin powder
- 1/4 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
Special Equipment Needed:
- Non-stick pan
- Rolling pin
Step-by-Step Instructions:
1. In a bowl, mix together ragi flour, cucumber, onion, coriander leaves, cumin powder, red chili powder, turmeric powder, garam masala and salt.
2. Add 2 tablespoons of oil and mix well.
3. Add water as required and knead into a soft dough.
4. Divide the dough into equal portions and roll out each portion into a thin roti.
5. Heat a non-stick pan and place the roti on it.
6. Cook the roti on both sides until it turns golden brown.
7. Serve hot with chutney or pickle.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information:
Calories: 200
Fat: 8g
Carbohydrates: 28g
Protein: 4g
Substitutions for Ingredients:
- Ragi flour can be replaced with wheat flour or jowar flour.
- Onion can be replaced with grated carrot or capsicum.
Variations:
- You can add grated coconut to the dough for extra flavour.
- You can also add chopped green chillies to the dough for a spicy version.
Tips and Tricks:
- Make sure the dough is soft and pliable.
- Do not overcook the roti as it will become hard.
- You can also shallow fry the roti in oil for a crispier version.
Storage Instructions:
The roti can be stored in an airtight container for up to 2 days.
Reheating Instructions:
The roti can be reheated in a non-stick pan or in the microwave.
Presentation Ideas:
The roti can be served with chutney or pickle. It can also be served with curd or raita.
Garnishes:
The roti can be garnished with finely chopped coriander leaves or grated coconut.
Pairings:
The roti can be paired with curries, dals or vegetable dishes.
Suggested Side Dishes:
The roti can be served with a side of curd or raita, chutney or pickle.
Troubleshooting Advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more ragi flour.
Food Safety Advice:
- Always use fresh ingredients for the best results.
- Wash your hands before handling the ingredients.
- Cook the roti on medium-high heat to ensure it is cooked properly.
Food History:
Ragi is an ancient grain that is native to India. It is a popular ingredient in South Indian cuisine and is used to make various dishes like roti, dosa, idli and upma.
Flavor Profiles:
The roti has a mild, earthy flavour from the ragi flour and a hint of spice from the cumin powder, red chili powder and garam masala.
Serving Suggestions:
The roti can be served with a side of curd or raita, chutney or pickle.
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Region: Indian