How To Make Ragi Poori

Abhijit Author

By Abhijit

Last Updated Apr 19, 2022


Finger Millet Poori Recipe

How To Make Ragi Poori

How To Make Ragi Poori? This is a deep-fried small flatbread with ragi flour and wheat flour. Adding ragi with wheat flour makes it healthier and obviously, it enhances the tastes also. But it is not easily available all the time; mainly it is available in the time of winter in our local market.

The main equipment

A Kadai or a frying pan

Serving plate

Skimmer/jharna spatula

Chakla belan/chaki belun/Rolling Board & Pin

Ingredients

Wheat flour-2 cups

Ragi flour-1 cup

Ghee for moyan-2 tablespoon

Salt-1/2 tablespoon Oil-2 cups

How To Make Ragi Poori

Take a mixing bowl; add wheat flour and ragi flour with a pinch of salt.

Ragi Poori step1

Add ghee for moyan and make a soft dough by adding water like luchi and cover it with wet kitchen clothe for at least half an hour.

Ragi Poori step2
Ragi Poori step3

After half an hour remove the clothe and see the dough become softer.

Ragi Poori step4

Divide equally and make approximately 12-13 small size balls With the help of a rolling pin make the ball flat with a 4-5 inches circle.

Ragi Poori step5

Heat oil in a Kadai/ hard bottomed pan, in medium flame.

Ragi Poori step6

Drop the poori and deep fry it; while deep frying the poori, apply gentle pressure on it with the help of a jharna spatula or skimmer, to get the perfect puffed poori, once done on one side, then turn it over to another side

Ragi Poori step7

Same way to fry all the pooris.

Ragi Poori step 8

Serve hot with dahi and alubhaja or ghugni.

Ragi Poori step 9
How To Make Ragi Poori

How To Make Ragi Poori

HowTo Make Ragi Poor? This is deep fried small flat bread with ragi flour andwheat flour. Adding ragi with wheat flour makes it healthier and obviously itenhances the tastes also
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 2
Calories

Equipment

  • Serving plate
  • A kadai or a fry pan
  • Chakla belan/chaki belun/ Rolling Board & Pin
  • Skimmer/jharna spatula

Ingredients
  

  • 2 cup whole wheat flour
  • 1 cup ragi flour
  • 2 tbsp ghee
  • 2 tbsp oil
  • 1/2 tbsp salt

Instructions
 

  • Take a mixing bowl; add wheat flour and ragi flour with apinch of salt.
  • Add ghee for moyan and make a soft dough by adding water like luchi and cover it with wet kitchen clothe for at least half an hour.
  • After half an hour remove the clothe and see the dough become more soft.
  • Devide equally and make approximate 12-13 smallsize balls and With the help of a rolling pin make the ball flat with a4-5 inches circle.
  • Heat oil in a kadai/ hard bottomed pan, in medium flame.
  • Dropthe poori and deep fry it; while deep frying the poori, apply gentle pressureon it with the help of a jharna spatula or skimmer, to get the perfect puffed poorii,once done on one side, then turn it over to another side
  • Same way to fry all the pooris.
  • Serve hot with dahi and alubhaja or ghugni.

You May Also Like

0 Comments on How To Make Ragi Poori

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}