Ingredients
-
1/2 cup Ragi (Finger Millet) flour
-
1/2 cup Regular wheat flour
-
Salt to taste
-
Warm water (as needed for kneading)
-
Oil (for greasing the dough)
-
2 Medium sweet potatoes
-
1 Large onion, thinly sliced
-
1 Small piece of ginger, finely chopped
-
3 Green chillies, finely chopped
-
Chilli flakes, to taste
-
1/2 tsp Carom seeds (ajwain)
-
1 tbs White sesame seeds
-
1 tbs Black sesame seeds
-
2 tsp whole coriander seeds, roasted and coarsely pounded
-
1 tsp Amchur (dry mango) powder
-
1 big Bunch of fresh coriander, finely chopped
-
Onion seeds (kalonji) for garnish
-
Oil or butter for cooking
About
Weight loss journey ka matlab yeh nahi ki khana dry aur boring ho. I made these super soft Ragi and Sweet Potato Parathas today, and they are packed with calcium and fiber. I mix a little wheat flour with the ragi so it rolls perfectly, and I steam the sweet potatoes instead of boiling them so the stuffing never gets soggy. You won’t even realize how healthy this is while eating it!
Nutrition
This paratha is highly beneficial for weight loss because the high fiber from both the ragi and sweet potato keeps you full for a long time. Ragi is also an excellent source of calcium for bone health. Estimated values based on 4 servings (1 thick stuffed paratha per serving):
* Calories: 210 kcal
* Protein: 5g
* Carbohydrates: 38g
* Fat: 4g
* Fiber: 7g
Steps
|
1
Done
|
1. In a mixing bowl, combine the ragi flour and regular wheat flour. Add salt and warm water as required to knead a soft dough. |
|
2
Done
|
Apply a little oil on the prepared dough so it doesn't dry out. Cover and keep aside for 30 minutes. |
|
3
Done
|
Steam the sweet potatoes in a pressure cooker. Do not cook them directly in boiling water, otherwise, the stuffing and dough will become too soggy. |
|
4
Done
|
Once pressure-cooked, peel and mash the sweet potatoes well. |
|
5
Done
|
Add the sliced onion, chopped ginger, green chillies, chilli flakes, carom seeds, pounded coriander seeds, amchur powder, salt, white and black sesame seeds, and fresh coriander to the mash. Mix the stuffing well and set aside. |
|
6
Done
|
Take a large portion of the dough and roll it out into a thin chapati. |
|
7
Done
|
Spread the sweet potato stuffing evenly on top, then cover it with another thin chapati. |
|
8
Done
|
Cut the layered chapati into long strips. Roll each strip up to make a large peda (dough ball). |
|
9
Done
|
Dust with dry flour and roll out the peda. Sprinkle some fresh coriander and onion seeds on top and press lightly. Roll it to the thickness of a standard aloo paratha. |
|
10
Done
|
Cook the paratha on a hot tawa with oil or butter until you get a golden color on both sides. Serve hot with chai, pickle, or curd. |
|
11
Done
|
Zero-Waste & Substitutes * Zero-Waste: Thoroughly wash the sweet potatoes before steaming and eat the peels separately as a quick snack, or finely chop the tender coriander stems and mix them right into the stuffing for extra flavor and crunch. * Substitutes: If you don't have amchur powder, you can use chaat masala or a squeeze of fresh lemon juice in the stuffing. If you lack carom seeds, roasted cumin seeds make a great alternative. |
