Ingredients
Ragi flour – 30g (approx. ¼ cup)
Boiled green peas – 50g (about ⅓ cup)
Besan (optional binding) – 1 tbsp
Green chili – 1 (finely chopped)
Grated ginger – ½ tsp
Coriander leaves – 1 tbsp (chopped)
Cumin seeds – ¼ tsp
Salt – to taste
Ghee or cold-pressed oil – 1 tsp (for cooking)
Water – as needed
Instructions
Prepare the Filling
Mash the boiled peas roughly.
Mix in green chili, ginger, coriander, salt, and cumin. Keep aside.
Prepare the Dough
In a bowl, mix ragi flour, besan, and a pinch of salt.
Add hot water gradually and knead to make a soft, pliable dough.
Let it rest for 5–10 mins covered with a damp cloth.
Assemble the Paratha
Take a small ball of dough. Flatten it between palms or roll gently between parchment sheets.
Place 1 tbsp of the peas filling in the center.
Carefully bring edges together and seal, then gently roll out again into a thick paratha.
Cook
Heat a non-stick tawa.
Cook the paratha on both sides using 1 tsp ghee or oil until brown spots appear and it's crisp.
Health Benefits
Ragi is high in calcium, iron, and fiber—supports bone health and satiety.
Green peas add protein, vitamin C, and antioxidants.
Besan enhances binding and provides extra protein.
