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 delightful North Indian staple where tender pumpkin is cooked in a medley of spices, balancing sweet and tangy flavors perfectly. This comforting sabzi, often reminiscent of festive meals and temple feasts, comes together quickly and pairs beautifully with hot puris.
Fiber-rich marua ki roti with tangy-sweet khatta meetha kaddu sabzi. An energy-giving, healthy delight!
This bihari dish is perfect for lunch. With 425.80000000000007 calories and 8.870000000000001g of protein per serving, it's a low-cholesterol option 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.
134cal
2gprotein
17gcarbs
7gfat
Ingredients
500 g Red Pumpkin (Peeled and cubed into 1-inch pieces)
2 tbsp Mustard Oil
0.5 tsp Fenugreek Seeds
2 pcs Dried Red Chilies (Broken in half)
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
0.5 tsp Red Chili Powder (Adjust to your spice preference)
1 tsp Coriander Powder
1 tsp Salt (Adjust to taste)
1 tbsp Jaggery (Powdered or grated)
1 tsp Dry Mango Powder
0.5 tsp Garam Masala
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
0.25 cup Water
Instructions
1
Prepare the tempering (Tadka).
Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. This step is crucial for removing the pungent taste of raw mustard oil.
Immediately reduce the heat to low. Add the fenugreek seeds and allow them to sizzle for about 30 seconds until they turn a darker brown, but be careful not to burn them.
Add the broken dried red chilies and asafoetida. Sauté for another 15-20 seconds until the chilies darken and the spices are fragrant.
2
Cook the pumpkin.
Carefully add the cubed pumpkin to the pan. Stir well to coat the pieces evenly with the tempered oil and spices.
Add the turmeric powder, red chili powder, coriander powder, and salt. Mix everything thoroughly.
Pour in 1/4 cup of water. Bring to a simmer, then cover the pan with a lid. Reduce the heat to low-medium and cook for 12-15 minutes, stirring occasionally, until the pumpkin is fork-tender.
3
Add sweet and sour flavors.
Once the pumpkin is soft, use the back of your spatula or a potato masher to gently mash about half of the pumpkin pieces. This creates a creamy texture while leaving some chunks intact.
Add the grated jaggery and dry mango powder. Stir well until the jaggery completely dissolves into the sabzi.
Continue to cook, uncovered, for another 3-4 minutes on medium heat, allowing the flavors to meld and any excess moisture to evaporate, resulting in a semi-dry consistency.
4
Garnish and serve.
Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the sabzi.
Give it a final gentle mix. Let the sabzi rest for 5 minutes to allow the flavors to deepen.
