Ragi, this grain is very versatile and you can dish out many tremendous dishes with it, i have been using this grain as flour, vermicelli, semolina and as whole. Thank god i get this grain very much easily in Indian stores here in Paris, i can get ragi rava, flour and whole easily in Indian provisional stores. Still ragi vermicelli is not easily available here but i dont forget to carry them or ask my relatives to send a parcel from India. Obviously my pantry is now loaded with varieties of millets,you might have noticed that most of my recent posts are with millets, yes am cooking with them atleast thrice a week and i couldnt stop myself to create different dishes with these incredible grains,one of my recent addiction. Ragi chappathi is one among the rotis i make quite often for our dinner, if there is some leftover i'll pack them carefully and freeze it for further use. Last time when i made ragi chappathis, i freezed a couple of them to make rolls with paneer or potato masala for my kids snack as they love chappathis very much at anytime of the day.
A simple ragi chappathi when stuffed with potato masala makes an excellent,filling evening snacks and personally i felt after having a chappathi roll, none will ask their dinner immediately, yes they are very much satisfying and obviously healthy since this roll goes for both ragi flour and whole wheat flour. If you dont know how to include millets in our diet, just add them in your daily rotis. This is how i usually feed ragi aka fingermillet to my family especially for my kids. For the filling, i went for an easy breezy stuffing with potatoes. Definitely a quick tiffin to make if you have leftover stir fries or leftover rotis at home. You can replace the filling very well with any stir fries you cooked for your lunch or simply with raw vegetables, however my kids liked this potato stuffing very much.This week's theme for blogging marathon is Tiffins and this filling chappathi rolls suits prefectly for the theme. Sending to Its Potluck LeftoverMagicOver Event #itsLeftoverMakeover
Ragi Chappathi:
2 cups Wheat flour
Keep aside.
Potato Masala:
2nos Potatoes (sliced as lengthwise)
1tsp Fennel seed powder
1tsp Red chilly powder
Few curry leaves
Oil
Salt
Heat oil, fry the fennel seed powder and curry leaves, add the potato slices,cook for few minutes with enough salt.
When they are half cooked, add the red chilly powder, just sprinkle some water and cook in simmer.
Once the oil gets separates from the masala,put off the stove.
For Rolls:
Take the ragi chappathi, drop enough potato masala, roll it tightly,serve immediately.
A simple ragi chappathi when stuffed with potato masala makes an excellent,filling evening snacks and personally i felt after having a chappathi roll, none will ask their dinner immediately, yes they are very much satisfying and obviously healthy since this roll goes for both ragi flour and whole wheat flour. If you dont know how to include millets in our diet, just add them in your daily rotis. This is how i usually feed ragi aka fingermillet to my family especially for my kids. For the filling, i went for an easy breezy stuffing with potatoes. Definitely a quick tiffin to make if you have leftover stir fries or leftover rotis at home. You can replace the filling very well with any stir fries you cooked for your lunch or simply with raw vegetables, however my kids liked this potato stuffing very much.This week's theme for blogging marathon is Tiffins and this filling chappathi rolls suits prefectly for the theme. Sending to Its Potluck LeftoverMagicOver Event #itsLeftoverMakeover
Ragi Chappathi:
2 cups Wheat flour
1cup Ragi flour
1cup Warm water
Maida for dusting
Salt
Oil
Take a large bowl add both flours, add the salt and water, knead them as a soft dough..keep aside for 15 minutes.
Take a small ball from the dough, dust the dough with enough maida.Roll them as chappathis..
Heat a tawa,drop the chappathi, drizzle oil and cook both sides of the parathas well until they turns slightly brown.
Keep aside.
Potato Masala:
2nos Potatoes (sliced as lengthwise)
1tsp Fennel seed powder
1tsp Red chilly powder
Few curry leaves
Oil
Salt
Heat oil, fry the fennel seed powder and curry leaves, add the potato slices,cook for few minutes with enough salt.
When they are half cooked, add the red chilly powder, just sprinkle some water and cook in simmer.
Once the oil gets separates from the masala,put off the stove.
For Rolls:
Take the ragi chappathi, drop enough potato masala, roll it tightly,serve immediately.
Healthy ragi chapathi rolls. I need nothing more than this it is a filling roll.
ReplyDeleteWhat a healthy chapathi, with that potato filling these rolls are even more delicious! !!
ReplyDeleteVery healthy chapathi rolls.
ReplyDeleteHealthy and tasty looking chapathi. Wonderfully prepared.
ReplyDeleteDeepa
Delicious and healthy looking ragi roti rolls.
ReplyDeleteDeepa
healthy rolls...
ReplyDeleteLike the stuffing with fennel and idea of ragi roti ss the cover
ReplyDeleteoh yumm that looks delicious and simple to make!!
ReplyDeleteoh... this is really delicious...
ReplyDeletehealthy and filling rolls
ReplyDeleteWith a side salad, this would make a great lunch for me.
ReplyDeleteVery delicious and healthy rolls !
ReplyDeleteDelicious rolls where do u get the ideas from to use ragi. u are awesome Priya.
ReplyDeleteBeautiful clicks and very nice idea..
ReplyDeleteThe rolls look so tempting Priya...healthy one too!
ReplyDeleteVery healthy recipe Priya...Looks yumm!
ReplyDeleteeasy n healthy idea for kids lunch box. very healthy and nutritious
ReplyDeletePriya
ReplyDeleteGreat to know that you are cooking with millets in paris.
Am trying make my wife understand the importance of it but in vain.
That is a great idea. Must try it.
ReplyDeleteScrumptious and delicious! My mother used to make this nutritious rotis.
ReplyDeleteRagi chapati wrap sounds healthy. I like the potato masala you made for the filling.
ReplyDelete