Ragi Poori

Ragi Poori is a tasty tiffin made with ragi flour instead of wheat flour in the regular making of poori. Ragi Poori is a delight for people on diet as it is lesser in calories and yet it does not makes to miss the regular tasty menu. Ragi Poori is relished with potato masala, chutney & sauces.

Ragi Poori is a change from the usual wheat flour pooris we make.Ragi or fingermillet flour is always in stock as we make ragi roti often.I wanted to try ragi poori for a change and it turned out super good that I wanted to post too.

I served it with bombay chutney, you can make potato masala too.

Sidedishes to go with ragi poori

Other ragi flour recipes:

• Salt ragi roti
• Sweet ragi roti
• Ragi adai
• Ragi chapathi

If you have any more questions about this Ragi Poori Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

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Ragi Poori

Ragi Poori is a tasty tiffin made with ragi flour instead of wheat flour in the regular making of poori. Ragi Poori is a delight for people on diet as it is lesser in calories and yet it does not makes to miss the regular tasty menu. Ragi Poori is relished with potato masala, chutney & sauces.

Prep Time15 minutes mins

Cook Time30 minutes mins

Resting Time15 minutes mins

Total Time1 hour hr

Servings12 pooris

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup ragi flour
• 1/2 cup wheat flour
• salt to taste
• 1/2 cup water didn't use fully

Instructions

• To a mixing bowl - add ragi flour, wheat flour and required salt. Mix well.
• Add water little by little and start kneading.
• It took little less than 1/2 cup of water. Knead to form a smooth slightly stiff dough. Keep covered for 15 mins. Then open and knead again once.
• Shape the dough cylindrically then pinch small equal portions, make small balls and flatten them slightly.
• Flatten them into small slightly thick discs. Repeat to finish the dough.
• Heat oil - check by adding a pinch of dough if it rises immediately then oil is ready. Add a disc let it come up, them press using a ladle it will puff up fully. Then flip over and cook.
• Remove and carefully drain in tissue. Serve Ragi Poori hot with spicy masala.

Video

Notes

• If the dough is not stiff pooris will drink more oil so make sure to add water little by little and knead. You may not use the entire 1/2 cup water.

Nutrition Facts

Ragi Poori

Amount Per Serving (25 g)

Calories 51 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.04g0%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.1g

Sodium 325mg14%

Potassium 46mg1%

Carbohydrates 11g4%

Fiber 0.1g0%

Sugar 0.01g0%

Protein 1g2%

Calcium 35mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How to make Ragi Poori Recipe

1. To a mixing bowl – add ragi flour,wheat flour and required salt.
   
2. Mix well.Add water little by little and start kneading.
   
3. It took little less than 1/2 cup of water.Knead to form a smooth slightly stiff dough.Keep covered for 15 mins.Then open and knead again once.
   
4. Shape the dough cylindrically then pinch small equal portions,make small balls and flatten them slightly.
   
5. Flatten them into small slightly thick discs.Repeat to finish the dough.Heat oil – check by adding a pinch of dough if it rises immediately then oil is ready.Add a disc let it come up, them press using a laddle it will puff up fully.Then flip over and cook.Remove and carefully drain in tissue.
   

Serve hot with spicy masala.

Hot fluffy pooris ready!!