Ragi Poori Recipe – Easy Wheat & Rava Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Ragi Poori Recipe – Easy Wheat & Rava Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to sneak a little extra goodness into your meals. And let me tell you, these Ragi Pooris are it. They’re fluffy, flavorful, and a fantastic way to enjoy the incredible benefits of ragi flour. I first made these when trying to increase the nutritional value of our breakfasts, and they quickly became a family favorite!

Why You’ll Love This Recipe

These aren’t your average pooris. We’re combining the earthy goodness of ragi with the familiar comfort of wheat and the delightful texture of rava. They puff up beautifully, are surprisingly easy to make, and taste amazing with just about any Indian side dish. Plus, they’re a little different – a fun way to switch up your usual roti or poori routine!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Ragi Pooris:

• 0.5 cup ragi flour (approx. 60g)
• 0.5 cup wheat flour (approx. 75g)
• 1 tsp rava/sooji (approx. 8g)
• 0.5 tsp ghee (approx. 5ml)
• Salt as needed (approx. ¼ tsp)
• Water as needed (approx. ½ – ¾ cup)
• Cooking oil as needed (for frying)

Ingredient Notes

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

Ragi Flour: Health Benefits & Flavor Profile

Ragi, also known as finger millet, is a nutritional powerhouse! It’s packed with calcium, iron, and fiber. It has a slightly earthy, almost nutty flavor that adds a lovely depth to these pooris. You can find ragi flour at most Indian grocery stores, or online.

Wheat Flour & Rava: The Perfect Blend for Texture

We’re using wheat flour (atta) to provide structure and a familiar taste. The addition of rava (semolina) gives the pooris a lovely, slightly grainy texture and helps them puff up beautifully. Don’t skip the rava – it really makes a difference!

Ghee: Traditional Flavor & Softness

Ghee adds a wonderful richness and aroma. It also helps to create a softer, more pliable dough. If you don’t have ghee, you can substitute with vegetable oil, but ghee really elevates the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the ragi flour, wheat flour, rava, ghee, and salt. Mix everything together well with your fingertips – this helps distribute the ghee evenly.
2. Now, gradually add water, a little at a time, and start bringing the dough together. You want a thick, slightly sticky dough. Don’t add all the water at once, you might not need it all!
3. Grease your hands with a little oil – this is key! – and knead the dough for about 5 minutes until it’s smooth and elastic. A well-kneaded dough makes all the difference in getting those perfect puffs.
4. Divide the dough into small, equal-sized balls. About the size of a small lime works well. Cover them with a damp cloth or cling film to prevent them from drying out.
5. On a lightly floured surface (use wheat flour for dusting), roll each ball into a thick poori, about 4-5 inches in diameter. Don’t roll them too thin, or they might not puff up properly.
6. Heat cooking oil in a kadai or deep frying pan over medium-high heat. To test if the oil is hot enough, drop a tiny piece of dough into the oil – it should sizzle and rise to the surface immediately.
7. Gently slide a poori into the hot oil. Using a ladle, gently press down on the poori – this encourages it to puff up. Fry until golden brown on both sides, flipping once.
8. Remove the poori from the oil and place it on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overwork the dough: Overkneading can make the pooris tough.
• Hot oil is crucial: If the oil isn’t hot enough, the pooris will absorb too much oil and won’t puff up.
• Gentle pressing: Pressing gently with the ladle is the secret to fluffy pooris!
• Keep dough covered: This prevents it from drying out and cracking while you roll.

Variations

I love experimenting with flavors! Here are a few ideas:

• Vegan Ragi Poori: Simply substitute the ghee with vegetable oil.
• Gluten-Free Ragi Poori: Use a gluten-free flour blend instead of wheat flour. I’ve had good results with a mix of rice flour and tapioca starch. My friend, who’s celiac, loves this version!
• Spice Level Adjustment: Add a pinch of red chili powder or a sprinkle of cumin seeds to the dough for a little extra kick.
• Festival Adaptations (e.g., Holi, Diwali): Add a pinch of turmeric powder for a vibrant yellow color, perfect for festive occasions.

Serving Suggestions

Ragi Pooris are incredibly versatile! They’re delicious with:

• Vegetable Kurma
• Sagu
• Chana Masala
• Aloo Bhaji
• Yogurt (dahi)

Honestly, they’re good with just about anything!

Storage Instructions

These are best enjoyed fresh, but you can store leftover pooris in an airtight container at room temperature for a day or two. They might lose a little of their crispness, but they’ll still taste great. Reheat them in a dry tawa or skillet for a few seconds to crisp them up.

FAQs

Let’s answer some common questions:

What is Ragi and is it Gluten-Free?

Ragi is a highly nutritious millet grain, naturally gluten-free and a staple in South Indian cuisine. It’s a fantastic source of calcium and iron!

Can I make the dough ahead of time?

Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling.

What oil is best for frying poori?

Vegetable oil, sunflower oil, or groundnut oil are all good choices. Just make sure it has a high smoke point.

How do I know if the oil is hot enough?

Drop a tiny piece of dough into the oil. If it sizzles and rises immediately, the oil is ready.

What can I serve with Ragi Poori besides Kurma and Sagu?

So many things! Try them with any Indian curry, dal, or even a simple yogurt dip. They’re also great with a side of pickle.