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

February 4, 2016 by maria 8 Comments

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.

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

Ragi Poori

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
Method:

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

Aloo Sabzi Recipe

Make small well in it and add salt and hing.

Aloo Sabzi Recipe

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.

Aloo Sabzi Recipe

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.

Aloo Sabzi Recipe

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

Aloo Sabzi Recipe

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

Aloo Sabzi Recipe

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.

Enjoy Ragi Pooris!

Have a great day 🙂

The printable version below:

Nutritious Ragi Poori
 
Save Print
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
3.4.3177

 



Filed Under: Budget, Snacks, Vegeterian Tagged With: Bachelor Recipes, Vegetarian Dishes

Comments

  1. sunita sil says

    June 14, 2012 at 6:35 am

    Hi maria

    Just 1 question, is Ragi and Bajra the same thing.

    Take care
    Sunita

    Reply
    • maria says

      June 14, 2012 at 6:49 am

      Sunita Ragi and Nachni are the same grain but Bajra is a different. Hope this helps you 🙂

      Reply
  2. dassana@vegrecipesofindia.com says

    January 18, 2012 at 3:54 pm

    these pooris look so good. i wanna some…

    Reply
    • maria says

      January 18, 2012 at 4:04 pm

      Thanks Dassana shall I parcel for you some 😉

      Reply
  3. sunita says

    January 18, 2012 at 11:34 am

    hi maria

    your hubby must be enjoying all yr delicious recipes i must say and thanks for the recipe and i want the recipe for the vegetable on the plate which is served which looks utterly delicious.
    Pls share the recipe.

    Reply
    • maria says

      January 18, 2012 at 1:58 pm

      Hey Sunita,

      Hope you doing great! yeah my hubby does enjoy that’s the best part. One the plate I have served aloo sabzi and green gram vegetable which I will soon share with you and everyone 🙂 ………….. Keep cooking have fun.

      Love,
      Maria

      Reply
  4. Richa@HobbyandMore says

    January 18, 2012 at 5:04 am

    wow, those pooris look so perfect and puffed up.. and nutritious with all the whole grian ragi and wheat!

    Reply
    • maria says

      January 18, 2012 at 6:56 am

      Thanks Richa do try them 🙂

      Reply

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