Ragi Sweet Potato Stuffed Paratha

Step 1: Prepare Ragi Dough Base

Pour 0.5 cup of water into a pan and bring it to a boil. Once the water boils, add 1 cup of ragi flour to the pan. Stir the ragi flour and water mixture continuously until it thickens into a dough-like consistency.

Step 2: Add Ghee to Ragi Dough

Add 1 tablespoon of ghee to the ragi mixture. Mix the ghee thoroughly into the ragi dough until well combined. Cover the pan and let the ragi dough rest for a few minutes to soften.

Step 3: Prepare Sweet Potato Stuffing

Boil 2 medium sweet potatoes in a pressure cooker for two whistles, ensuring they are not overcooked. Peel and mash the boiled sweet potatoes. Finely chop 1 small onion, 2 green chilies, and 2 tablespoons of coriander leaves.

Step 4: Season the Stuffing

Add the chopped onion, green chilies, and coriander leaves to the mashed sweet potato. Add salt to taste, 0.5 teaspoon of cumin powder, 0.5 teaspoon of red chili powder, and 0.5 teaspoon of garam masala powder to the sweet potato mixture. Mix all the stuffing ingredients thoroughly, using your hands if necessary to ensure no large lumps remain.

Step 5: Adjust and Knead Ragi Dough

Uncover the ragi dough and check its consistency. If the dough is too soft or sticky, add 3-4 tablespoons of wheat flour and mix well. Add a little more ghee to the dough and knead it thoroughly until it becomes soft and pliable.

Step 6: Stuff and Shape Parathas

Take a small portion of the ragi dough and flatten it into a cup shape in your palm. Place a spoonful of the sweet potato stuffing in the center of the flattened ragi dough. Bring the edges of the dough together to seal the stuffing inside, forming a ball. Gently flatten the stuffed ball into a disc shape using your hands.

Step 7: Roll the Parathas

Dust the work surface with wheat flour. Place the flattened dough on it and gently roll it into a paratha using a rolling pin, being careful not to apply too much pressure as the dough is soft.

Step 8: Cook the Parathas

Heat a tawa (griddle) on medium heat. Carefully place the rolled paratha on the hot tawa. Sprinkle 0.5 teaspoon of white sesame seeds on top. Drizzle 1 teaspoon of ghee around the edges and on top of the paratha. Cook until golden brown spots appear on both sides.

Step 9: Serve

Remove the cooked paratha from the tawa and serve hot. Serve the ragi sweet potato paratha with curd, pickle, or chutney.

• Do not over-boil the sweet potatoes; they should be firm enough to mash but not watery, to prevent the stuffing from becoming too soft.

• Handle the ragi dough gently as it is naturally softer than wheat flour dough.

• If the ragi dough is too sticky, add a small amount of wheat flour to make it more manageable for rolling.

• For a fasting-friendly version, omit the onion from the stuffing.

• You can add other finely grated vegetables like carrots or beetroot to the sweet potato stuffing for added nutrition.

• Experiment with different spices in the stuffing, such as chaat masala or amchur powder, for a tangy twist.

• Instead of ghee, you can use oil for cooking the parathas if preferred.