A wholesome, gluten-free flatbread made from finger millet flour, onions, and spices. This rustic and nutritious roti is soft, flavorful, and a healthy alternative to wheat chapatis, perfect with chutney or curry.
A classic Indian savory snack, these crispy, golden noodles are made from mashed potatoes and chickpea flour. Perfectly spiced and deep-fried to perfection, it's an addictive tea-time favorite.
Fiber-rich Marua ki Roti with perfectly spiced Aloo Bhujia – a homestyle, energy-giving breakfast!
This bihari dish is perfect for breakfast. With 453.71000000000004 calories and 12.469999999999999g of protein per serving, it's a nutritious choice for your meal plan.
fat
In a large mixing bowl, combine 2 cups of ragi flour, 1 finely chopped medium onion, 2 finely chopped green chilies, 2 tbsp chopped coriander leaves, 1 tsp cumin seeds, and 0.75 tsp of salt.
Mix all the dry ingredients thoroughly with your hands to ensure everything is evenly distributed.
2
Knead the Dough
Boil about 1.5 cups of water. Gradually pour the hot water into the flour mixture, using a spoon to mix initially as it will be very hot.
Add water little by little until the flour comes together. Once it's cool enough to touch, knead for 3-4 minutes to form a soft, smooth, and pliable dough.
The dough should be soft but not sticky. Cover and let it rest for 10 minutes.
3
Shape the Rotis
Divide the rested dough into 8 equal-sized portions and roll them into smooth balls.
Place a sheet of parchment paper, a banana leaf, or a clean, damp cotton cloth on a flat surface.
Take one dough ball, place it in the center, and gently pat it with your fingertips. Spread it outwards to form a thin, round circle about 5-6 inches in diameter.
If your fingers stick to the dough, dip them in a small bowl of water.
4
Cook the Roti
Heat a tawa (flat skillet) over medium heat. Once hot, carefully lift the parchment paper and flip the roti onto your palm, then gently place it on the hot tawa.
Cook for about 1-2 minutes on the first side, until the top changes color and looks slightly cooked.
Drizzle about 1/4 teaspoon of oil around the edges of the roti.
5
Flip and Finish Cooking
Flip the roti and cook the other side for another 1-2 minutes.
Gently press down on the roti with a spatula to ensure it cooks evenly and gets light brown spots.
The roti is done when both sides are cooked through and have a few brown spots.
6
Serve
Remove the cooked roti from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
Repeat the shaping and cooking process for all the remaining dough balls.
Serve Ragi Roti hot with yogurt, pickle, chutney, or your favorite curry.
158cal
5gprotein
24gcarbs
5gfat
Ingredients
500 g Potatoes (About 3 medium starchy potatoes like Russet)
1.5 cup Besan (Also known as gram flour)
2 tbsp Rice Flour (Adds extra crispiness)
2 tbsp Vegetable Oil (For the dough)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to your spice preference)
0.25 tsp Hing (Asafoetida)
1 tsp Amchur Powder (Dried mango powder)
1 tsp Chaat Masala
0.5 tsp Garam Masala
1.25 tsp Salt (Adjust to taste)
Instructions
1
Prepare the Potatoes
Boil the potatoes in water until they are fork-tender, about 15-20 minutes.
Once cooked, drain the water and peel the potatoes while they are still warm.
Grate the warm potatoes using a fine grater or pass them through a potato ricer. This is crucial to ensure there are absolutely no lumps.
Spread the grated potato on a plate and allow it to cool completely to room temperature.
2
Make the Bhujia Dough
In a large mixing bowl, combine the cooled mashed potatoes, besan, rice flour, turmeric powder, red chili powder, hing, amchur powder, chaat masala, garam masala, and salt.
Add 2 tablespoons of oil to the mixture.
Knead everything together to form a soft, smooth, and pliable dough. Do not add any water; the moisture from the potatoes should be sufficient. The dough should not be sticky or stiff.
3
Set Up for Frying
Heat the oil for deep frying in a kadai or a deep, heavy-bottomed pan over medium heat. The oil should be around 175°C (350°F).
Grease the inside of a sev maker (sev press) and the disc with the smallest holes with a little oil to prevent sticking.
Divide the dough into two or three portions and shape one portion into a log. Place it inside the sev maker and secure the lid.
4
Fry the Aloo Bhujia
To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is ready.
Hold the sev maker over the hot oil and press the handle, moving in a circular motion to create a large, nest-like shape of bhujia. Do not overcrowd the pan.
Fry for about 1-2 minutes on one side, until the sizzling sound reduces and the bottom is firm.
Carefully flip the bhujia nest and fry the other side for another 1-2 minutes until it is light golden and crisp.
Using a slotted spoon, remove the bhujia from the oil and place it on a wire rack or a plate lined with paper towels to drain excess oil.
Repeat the process with the remaining dough, frying in batches.
5
Cool and Store
Allow the fried bhujia to cool completely to room temperature. It will become even crispier as it cools.
Once fully cooled, gently break the bhujia nests into smaller, bite-sized pieces.
Store the Aloo Bhujia in a clean, dry, airtight container. It will stay fresh and crispy for up to 3 weeks.
