Ragi Stuffed Roti


  • 30 gms finely chopped vegetables (lauki/potato/carrot/radish)
  • 1 cup ( ragi and wheat flour in ratio 1:1)
  • Finely chopped onion (optional )
  • ½ teaspoon salt
  • Grounded black pepper
  • ½ tsp grated ginger
  • Water as required.


  • Take 1 cup of ragi and wheat flour, add water little by little and knead to make a soft dough.
  • Cover the ready dough with a kitchen towel or plastic sheet and keep aside for 30 minutes.
  • Wash the vegetables well and grate it.
  • Add seasonings to taste to make filling.
  • Take ball of dough and dust it. Roll it to make a 4-inch circle with the help of rolling pin. Stuff the filling in the center of Chapatti.
  • Roll the roti gently with rolling pin to make a 6-inch circle. Go from one side to another while rolling.
  • Heat a griddle. Place the roti to the hot griddle and cook until brown spots appear. Flip using a flat spatula and cook on the other side as well until crisp and nicely browned.
  • Serve hot.

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