Ragi Paratha - Dieter's choice

Ingredients:

1. Ragi flour - 50 gms
2. Wheat flour - 70 gms.
3. Tofu - 50 gms
4. Carrot - 50 gms - grated
5. Chayote(Chowchow) - 20 gms - grated
6. Beans - 8 nos - finely chopped
7. Onion - one small- finely chopped
8. Green chillies- 2 nos - Optional
9. Turmeric powder- 1/2 tsp
10. Red chilli powder - 1/2 tsp
11. Garam masala - 1/2 tsp
12.Salt - to taste
13. Corinader leaves
14. Hing - 1/2 tsp
15. Oil- 1 tsp+ 2 tsp.
16. Lime juice - 3-5 drops.


Method:

1. Take the ragi flour, wheat flour and add required salt for the dough and mix well.

2. Add required water and knead the dough to a smooth ball.

3. Crumble the tofu well. Chop/Grate the vegetables.

4. In a pan add just 1 tsp of oil or ghee. 

5. Once the oil is hot add the onions.

6. Since we are not adding a lot of oil here, the onions will not brown beautifully. Don't step aside. the onions will burn. so keep saute-ing until the onions turn transparent.

7. Add the rest of the veggies and salt required for the veggies.

8. As we are trying to avoid any more oil addition, I recommend to cover and cook the veggies, until they are half done , by opening the lid and stirring them occasionally. I like it less spicy so I have not added any green chilli. If you prefer it spicy, add finely chopped green chillies now.

9. Once the veggies are half done - this might take 3-5 minutes, add the crumbled tofu.

10. Add all the dry spices - Turmeric, red chilli, hing and Garam masala powders. Add the coriander leaves.

11. Mix well and set aside to cool. Once cooled down to room temperature, add lime juice and  make medium lemon sized balls out of the filling mixture.

12. Make a small ball of the ragi-wheat dough.Dab it in some wheat flour, so that it is easy for rolling.

13. Roll it and make a thick roti of 5-6 inches diameter.

14. Place a ball of filling at the center.

15. Wrap the filling with the roti on all sides such that the filling is well covered.

16. Press it gently and dust it in wheat flour again.

17. Roll it with gentle hands, until you start seeing the impression of under lying filling.

18. Cook it on Tawa with 1 tsp of oil for each side. Since we cook with less oil, the Paratha might take 5-7 minutes to get cooked completely. Less oil More patience. :)

19. Serve hot with curd and pickle.