Potato & Ragi Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Last Updated on 4 months by Neha Deshmukh

Potato & Ragi Roti Recipe – Easy Indian Flatbread with Sesame Seeds

Introduction

There’s just something so comforting about a warm, freshly made roti, isn’t there? I remember my nani (grandmother) always having a stack ready, and the smell alone could make any day better. This Potato & Ragi Roti is a little twist on that classic comfort, packed with flavour and goodness. It’s become a regular in my kitchen – quick to make, incredibly satisfying, and a brilliant way to sneak in some extra veggies! It’s perfect for a simple weeknight dinner or alongside a vibrant Indian thali.

Why You’ll Love This Recipe

This isn’t your average roti! It’s wonderfully soft, subtly spiced, and has a lovely nutty flavour from the ragi and sesame seeds. Plus, it’s a fantastic way to use up leftover potatoes. Honestly, it’s a winner all around. You’ll love how easy it is to make, and how much everyone enjoys it.

Ingredients

Here’s what you’ll need to whip up these delicious rotis:

• 1 medium potato
• 1 medium carrot
• 2 tbsp finely chopped onion
• 2 tbsp curry leaves
• 2 tbsp finely chopped spring onion
• 2 green chillies (adjust to your spice preference!)
• ½ cup jowar flour (sorghum flour) – about 60g
• ¼ cup besan (gram flour) – about 30g
• ½ cup ragi flour (finger millet flour) – about 60g
• 2 tbsp sesame seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp cumin seeds
• ¾ tsp salt
• ¼ tsp turmeric powder
• ¼ tsp pepper powder
• ¼ cup water (approximately 60ml), plus more if needed
• Olive oil, as needed

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Potato Varieties & Their Suitability: I prefer using a starchy potato like Russet or Yukon Gold for this recipe. They give the roti a lovely soft texture.
• The Benefits of Jowar, Besan & Ragi Flour: Jowar is a nutritional powerhouse, besan adds a lovely binding quality, and ragi brings a subtle sweetness and earthy flavour. Using a mix of flours makes this roti extra special!
• Kasuri Methi: The Secret to Authentic Flavor: Don’t skip the kasuri methi! It adds a unique, almost smoky flavour that really elevates the roti. Crush it between your palms before adding to release its aroma.
• Understanding Regional Variations in Roti Making: Rotis are made differently all over India! Some use wheat flour only, others add different vegetables. This recipe is my take, inspired by flavours I love.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and finely grate the potato. Then, give it a quick rinse in water to remove some of the starch. This helps prevent the roti from becoming too sticky. Squeeze out any excess water really well.
2. In a large bowl, combine the grated potato, grated carrot, chopped onion, curry leaves, spring onion, and chopped green chilli.
3. Now, add the jowar flour, besan, ragi flour, sesame seeds, kasuri methi, cumin seeds, salt, turmeric powder, and pepper powder. Give everything a good mix – get your hands in there!
4. Gradually add water, a little at a time, and mix until you form a soft dough. It shouldn’t be too sticky or too dry. Let the dough rest for about 10 minutes. This allows the flours to hydrate and makes the roti easier to roll.
5. Heat a tawa (flat griddle) over medium heat. Grease it lightly with olive oil.
6. Take a portion of the dough (about the size of a golf ball) and flatten it onto the hot tawa. Use your hands to gently spread it into a thick roti – about 6-8 inches in diameter. Don’t worry about making it perfectly round!
7. Drizzle a little olive oil around the edges of the roti. Cover it with a lid and cook for about 3-4 minutes, or until the base is firm and slightly golden.
8. Flip the roti, spread a little more oil on the other side, and cook for another 2-3 minutes, or until golden brown and cooked through.

Expert Tips

A few things I’ve learned over the years…

• Achieving the Perfect Roti Texture: The key is to not overwork the dough. A soft, pliable dough will result in a soft roti.
• Troubleshooting Sticky Dough: If the dough is too sticky, add a little more jowar flour, one tablespoon at a time.
• How to Tell When the Roti is Cooked Through: The roti should be golden brown on both sides and feel firm to the touch. You can also gently press it – it should spring back slightly.

Variations

Let’s get creative!

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your oil is plant-based.
• Gluten-Free Considerations: This recipe is already gluten-free, using a blend of gluten-free flours.
• Spice Level Adjustment (Mild, Medium, Spicy): Adjust the amount of green chilli to your liking. For a milder roti, remove the seeds from the chilli. For extra heat, add a pinch of red chilli powder.
• Festival Adaptations (Navratri, Diwali): These rotis are perfect for Navratri, as they are made with gluten-free flours and potatoes. During Diwali, serve them with festive chutneys and savoury snacks. My family loves them with a tamarind chutney!

Serving Suggestions

These rotis are incredibly versatile. They’re delicious with:

• Raita (yogurt dip)
• Your favourite chutney (mango, mint-coriander, or tamarind are all great choices)
• A simple dal (lentil soup)
• A vegetable curry
• Or even just on their own as a snack!

Storage Instructions

• Leftover Rotis: Store leftover rotis in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave.
• Dough: You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours.

FAQs

Got questions? I’ve got answers!

• What is the best way to knead the roti dough? You don’t actually knead this dough like you would wheat flour dough. Just mix everything together until it comes together.
• Can I make these rotis ahead of time? You can make the dough ahead, but I recommend cooking the rotis fresh for the best texture.
• What can I substitute for jowar flour? You can try using millet flour or even a gluten-free all-purpose flour blend, but the flavour will be slightly different.
• How do I prevent the rotis from becoming hard? Don’t overcook them! And store them properly in an airtight container.
• What is the best chutney to serve with potato roti? Honestly, any chutney you like! But I particularly love a cool mint-coriander chutney with these.