Ragi Paratha Recipe | Soft & Nutritious Finger Millet Flatbread

About the Recipe

Ragi Paratha is a soft, gluten-free flatbread made using ragi flour (finger millet), either on its own or mixed with wheat flour. Mildly spiced, this paratha is light, earthy, and satisfying — ideal for those seeking wholesome, diabetic-friendly or fiber-rich meals.

Pair it with curd, pickle, chutney, or a simple dal for a balanced and delicious meal.

Ingredients (Makes 4–5 parathas)

1 cup ragi flour (nachni)

½ cup whole wheat flour (optional, for better binding)

1 green chili, finely chopped

1 inch ginger, grated

2 tbsp onion, finely chopped (optional)

2 tbsp coriander leaves, chopped

½ tsp ajwain (carom seeds)

Salt to taste

Water to knead

Ghee or oil for roasting



How to Make Ragi Paratha (Step-by-Step)

1. Prepare the Dough

1. In a mixing bowl, add ragi flour, wheat flour (if using), ajwain, salt, ginger, green chili, and coriander.


2. Slowly add warm water and knead into a soft, slightly sticky dough.


3. Apply a little oil on top and rest for 10–15 minutes.



> Note: Ragi flour has no gluten, so use light hands while rolling.





2. Roll the Paratha

1. Divide dough into equal balls. Dust with dry flour.


2. Roll each ball gently into a 5–6 inch disc. If sticky, roll between two sheets of butter paper or plastic.




3. Cook the Paratha

1. Heat a tawa. Place the rolled paratha and cook on one side until bubbles appear.


2. Flip and apply ghee or oil. Roast both sides till cooked and light brown spots appear.


3. Repeat for all parathas.





Serving Suggestions

Serve hot with curd and pickle

Pairs well with dal, chutney, or even jaggery-ghee for kids

Can be rolled and packed for lunchboxes




Tips for Soft Ragi Parathas

Mix wheat flour for easier handling and softness

Use warm water while kneading

Avoid overcooking — it can dry out quickly




Variations

Add mashed potato or grated paneer to the dough

Mix in spinach puree or beetroot for added nutrition

Skip onions to make it Satvik or vrat-friendly

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Why You’ll Love This Ragi Paratha Recipe

• ✅ Ready in 30 minutes or less
• ✅ Uses simple pantry ingredients
• ✅ Perfectly crispy outside with a soft interior

Tips for the Best Ragi Paratha

• Knead the dough until smooth — this gives the best texture
• Let the dough rest for 15-20 minutes before rolling
• Cook on a hot tawa and press gently for even puffing
• Brush with ghee right off the heat for authentic flavor

What to Serve with Ragi Paratha

• Pair with curd (dahi) and pickle for a classic breakfast
• Serve alongside any dal or sabzi for a complete meal
• Great with a cup of masala chai in the morning

Storage & Reheating

Ragi Paratha tastes best fresh off the tawa. Store leftovers wrapped in foil — room temperature up to 6 hours, refrigerator 2 days. Reheat on a hot tawa for 1-2 minutes per side.