Ragi Roti and Spinach Curry

Ragi (Finger Millet) Roti Ingredients

Ragi (finger millet) flour - 1 cup

Salt - 1/4 tsp

Coconut oil - 1 Tbs

Water - 1 cup

Kneaded Dough

Kneaded Dough

Combine ragi flour and salt. 

Heat water and coconut oil in a medium sized pot. When water comes to a boil, turn the heat off and add ragi flour and quickly stir until almost all the flour appears wet. Cover with a lid and let rest for 20 minutes.

One uncooked roti on the left

One uncooked roti on the left

Scrape the dough onto a clean wooden cutting board or kitchen counter and knead it until the dough is smooth. The dough should feel warm not hot while kneading.

Make lime sized balls with the dough. Keep these covered with a tea towel.

Place a griddle on medium heat.

 Using a tortilla press lined with parchment paper flatten the dough into rotis.

Cook rotis on griddle cooking each side for for 1-2 minutes.

Serve hot with spinach curry.

Spinach curry ingredients

Onions - 4 (sliced into long pieces)

Garlic pods - 4 + 2 (sliced into thin slices for garnish)

Ginger - 1/2 inch piece (chopped into pieces)

Thai chillies - 3 (slit into halves)

Tomato - 1 (sliced into long pieces)

Spinach - 300g

Turmeric powder - 3/4 tsp

Cashew nuts - 1/8 cup (soaked in warm water for at least 15 minutes)

Cumin seed powder - 1 tsp

Garam masala powder - 1/2 tsp

White button mushrooms - 200g (cut into quarters)

Red/yellow pepper - 150 g (chopped into 1/2 inch pieces)

Coconut oil or ghee - 4 Tbs

Place kadai on medium heat. Add 2 Tbs of coconut oil. 

Fry the sliced garlic pieces until they are golden brown. Use slotted spoon to set aside the fried garlic pieces.

In the same kadai, add onions, remaining 4 garlic pods, thai chillies and ginger. Sauté until the onions are light golden brown in color. Turn the heat off. Add spinach and sliced tomatoes. Stir until the spinach is wilted. Transfer contents of the kadai into a blender. Add turmeric powder and soaked cashews. Let the contents cool. Blend into a paste.

Return the kadai back to medium heat. Add 2 Tbs of coconut oil. When oil is hot, add 1 tsp of Cumin seeds and let splutter.

Add red peppers and stir fry until they appear scalded and then add mushroom pieces. Sauté for another 2 minutes. Add cumin and garam masala powder to coat the vegetables. Turn heat to low.

Add the blended paste to the vegetables and stir gently so it is well combined (2 minutes).

Remove from heat and add salt to taste. 

Serve hot with ragi roti.