Ragi poori recipe, Finger millet poori recipe

Ragi poori recipe 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.

Other ragi flour recipes:

Salt ragi roti

Sweet ragi roti

Ragi adai

Ragi chapathi

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Ragi poori recipe

Ragi poori recipe

AuthorSharmilee J

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 laddle it will puff up fully.Then flip over and cook.Remove and carefully drain in tissue.
  
• Serve hot with spicy masala.
  

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

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Ragi poori recipevideo

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!!