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
The Pinch of Masala 