Stuffed Ragi Chapati in Tamil – Ragi aloo paratha

Written by: Kannathal chinniah

Stuffed Ragi Chapati
Stuffed Ragi Chapati in Tamil – Ragi aloo paratha

Aloo paratha is a popular breakfast in India. Mixing ragi flour and wheat flour gives yummy Ragi aloo paratha. Stuffing is prepared from potato and some vegetables. Learn how to make this delicious potato stuffed kezhvaragu chapati. Seivathu eppadi endra Tamil video ingu inaikkapattullathu.

Ingredients to make chapati ( 10 to 12 chapati )

Wheat flour – 3 cup

Ragi flour / finger millet flour – 1 cup ( kezhvaragu maavu )

Curd – 1 tbsp

Oil – 1 tbsp

Salt

Ingredients for stuffing

Boiled potato – 3

Cooked vegetables – 1 cup

( carrot, capsicum, beans, peas )

Chilli pdr – 1/2 tsp

Ginger garlic paste – 1/2 tsp

Garam masala pdr – 1/2 tsp

Cardamom pdr – 1/5 tsp

Turmeric pdr – 1/5 tsp

Sugar – 1/2 tsp

Corn flour – 1 tbsp

Salt, coriander leaves


Method

1. In a bowl mix wheat flour, ragi flour, oil, salt and curd. Knead the dough and set it rest for 2 hours.

2. Boil potato and peel off the skin. Set aside.

3. Pressure cook the other vegetable with very little water ( 2 tbsp ) or can be steam cooked. If any water has been left out with vegetables, squeeze it out thoroughly to make tight stuffing dough.

4. In a wide pan, add boiled potato, cooked vegetables, spices with salt. Mash it up until blends well. Make amla ( goose berry ) size balls from this vegetable dough. Set aside.

5. Now take lemon sized balls from the chapti dough. Just roll it little bit and place a filling dough ball at the center of the rolled chapati. Close and seal well. Dust this filled dough with dry flour and again roll it.

6. Put the rolled paratha on a hot tawa and fry this stuffed chapati / stuffed paratha  with oil as you would usually fry the paratha.

7. Serve this  stuffed aloo paratha with tomato ketchup

11~1
Place a filling dough ball at the center of the rolled chapati.

 Note – you can fill the stuffing by spreading over a thin chapati, cover it with another, seal it and roll it as for ordinary chapti

22~1 33~1 44~1 55~1 66~1

 

Stuffed Ragi Chapati – Ragi aloo paratha






    Ingredients
  • 3 cup Wheat flour – 3 cup Ragi flour / finger millet flour – 1 cup Curd – 1 tbsp Oil – 1 tbsp Salt Ingredients for stuffing Boiled potato – 3 Cooked vegetables – 1 cup ( carrot, capsicum, beans, peas ) Chilli pdr – 1/2 tsp Ginger garlic paste – 1/2 tsp Garam masala pdr – 1/2 tsp Cardamom pdr – 1/5 tsp Turmeric pdr – 1/5 tsp Sugar – 1/2 tsp Corn flour – 1 tbsp Salt, coriander leaves
    Directions
  1. 1. In a bowl mix wheat flour, ragi flour, oil, salt and curd. Knead the dough and set it rest for 2 hours.

    2. Boil potato and peel off the skin. Set aside.

    3. Pressure cook the other vegetable with very little water ( 2 tbsp ) or can be steam cooked. If any water has been left out with vegetables, squeeze it out thoroughly to make tight stuffing dough.

    4. In a wide pan, add boiled potato, cooked vegetables, spices with salt. Mash it up until blends well. Make amla ( goose berry ) size balls from this vegetable dough. Set aside.

    5. Now take lemon sized balls from the chapti dough. Just roll it little bit and place a filling dough ball at the center of the rolled chapati. Close and seal well. Dust this filled dough with dry flour and again roll it.

    6. Put the rolled paratha on a hot tawa and fry this stuffed chapati / stuffed paratha with oil as you would usually fry the paratha.

    7. Serve this stuffed aloo paratha with tomato ketchup

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Written by: Kannathal chinniah

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