Ragi Poori Recipe, How to make Ragi Poori Recipe | Nachni or Ragi Poori Recipe

I am very happy to share Ragi Poori with everyone 🙂 Ragi also called as Nachni in India and Finger Millet in English. Ragi is full of iron and proteins and a great replacement for vegetarians hence ragi poori. I wanted to include something healthy and nutritious in our diet. So I have mixed ragi flour with wheat flour in equal proportions. I make rotis from them, parathas and today I made pooris. I relished my ragi pooris today with aloo (potato) sabzi, green gram vegetable and pickle.

In India bhakris, rotis, dosas are made of ragi. Ragi is great for human health. So do include them in your daily diet. Poori is nothing but fried Indian bread.

You can club ragi poori with aloo sabzi, dals, gravies, curd, chutney, pickle etc. I can just eat plain ragi pooris with my hot cup of tea during evenings.

After a long time I have done yoga today. Feeling fresh today. I don’t have much to share today so we well move on to our recipe.

Total Time: 15 mins making dough+15 mins keep aside+3o mins to fry

Serves: 3 to 4 people

Ingredients:

1. 1 cup ragi flour
2. 1 cup wheat flour
3. 1/4 th cup water Or as required
4. pinch of salt
5. pinch of hing (asofoetida)
6. 3 cups oil for frying

Mix both wheat and ragi flour in a broad bottomed vessel.

Make small well in it and add salt and hing.

Now pour water into it. Start kneading into a dough. Use all your stamina to make the dough. Utilize all your unwanted calories ;). Shape into even sized balls. Flatten them with a roller on a flat surface.

Take a round mould / biscuit cutter and shape them into round balls. As you can see in the picture. I have used glass to shape into round shape.

Heat oil in frying pan. Place on low heat. Once oil is hot put the moulded purees one by one.

With a spatula gently press all sides of purees. Repeat the same process with rest of them.

Fry until golden brown from all sides. Place them on paper napkins for absorbing excess oil. Serve ragi pooris hot with lentils, vegetables.

Tip:

• Ensure oil is hot before frying pooris.
• Fry 3 at a time. Give some pressure with the back of spatula on the puris while frying. This will help your puris to swell and fry evenly.
• Also don’t roll out the dough too thin unless you want papads instead of purees 😉
• Be careful while frying them and keep heat on medium mode. Take care as oil might spill over. Fry with love and patience and keep a feet distance.

Nutritious Ragi Poori

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

I am very happy to share Ragi Poori with everyone 🙂 Ragi also called as Nachni in India and Finger Millet in English.

Recipe type: Side

RecipeCuisine: Indian

recipeIngredient (used american measuring cup, 1 cup = 250 ml)

• 1 cup ragi flour
• 1 cup wheat flour
• ¼ th cup water
• pinch of salt
• 3 cups oil for frying

How to make the recipe?

1. Mix both wheat and ragi flour in a broad bottomed vessel.
2. Make small well in it and add salt.
3. Now pour water into it. Start kneading into a dough. Use all your stamina to make the dough. Utilize all your unwanted calories ;). Shape into even sized balls. Flatten them with a roller on a flat surface.
4. Take a round mould / biscuit cutter and shape them into round balls. As you can see in the picture. I have used glass to shape into round shape.
5. Heat oil in frying pan. Place on low heat. Once oil is hot put the moulded purees one by one.
6. With a spatula gently press all sides of purees. Repeat the same process with rest of them.
7. Fry until golden brown from all sides. Place them on paper napkins for absorbing excess oil. Serve ragi pooris hot with lentils, vegetables.

Nutrition Information

Serving size: 3 to 4 people

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