Name: Crispy Ragi Aloo Poori: Healthy South Indian Flatbread
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup Ragi Flour (finger millet flour); 1 cup Whole Wheat Flour (whole); 1.5 tsp Salt (adjust to taste); 0.75 cup Water (approximately, add more as needed to achieve a stiff dough); 2 Potatoes (boiled, and mashed, peeled); 2 tbsp Ghee (or vegetable oil for frying); 2 cup Ghee (or vegetable oil, for deep frying)

Crispy Ragi Aloo Poori: Healthy South Indian Flatbread

35 minutes

887 reads

4.25 from 4 votes

Breakfast Indian South Indian

About Crispy Ragi Aloo Poori: Healthy South Indian Flatbread

Indulge in the delightful flavors of Ragi Aloo Poori, a wholesome and delicious South Indian breakfast treat. This recipe cleverly combines the nutritious benefits of ragi flour with the comforting taste of potatoes, creating a unique and satisfying flatbread.

The earthy ragi flour lends a subtle nutty flavor, perfectly balanced by the creamy potatoes. Each poori is expertly crafted to achieve a crispy exterior and a soft, fluffy interior. The addition of ghee enhances the aroma and richness, making it a truly unforgettable culinary experience.

Enjoy these healthy pooris with your favorite chutney, yogurt, or sambar for a complete and energizing start to your day. This recipe is perfect for a weekend brunch or a special occasion breakfast.

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Recipe Time & More

Prep15

Cook20

Total35

Calories233 kcal

Serves

Served AsBreakfast Brunch

Recipe TasteSalty

Ingredients

For the Dough

▢ 1 cup Ragi Flour finger millet flour
▢ 1 cup Whole Wheat Flour whole
▢ 1.5 tsp Salt adjust to taste
▢ 0.75 cup Water approximately, add more as needed to achieve a stiff dough

For the Filling

▢ 2 Potatoes boiled, and mashed, peeled
▢ 2 tbsp Ghee or vegetable oil for frying

For Frying

▢ 2 cup Ghee or vegetable oil, for deep frying

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Instructions

Prepare the Potato Filling

Mash the boiled and peeled potatoes thoroughly in a bowl.
Add salt and 2 tablespoons of ghee to the mashed potatoes. Mix well.

Make the Dough

In a large bowl, combine the ragi flour and whole wheat flour.
Add the mashed potato mixture to the dry ingredients.
Gradually add water, mixing until a stiff dough forms. Knead for 5-7 minutes until smooth and elastic.
Let the dough rest for at least 15 minutes, covered with a damp cloth.

Shape and Fry the Pooris

Divide the dough into small, equal-sized balls.
Roll each ball into a thin, round poori using a rolling pin.
Heat the ghee in a deep frying pan over medium heat.
Carefully place the pooris in the hot ghee, ensuring not to overcrowd the pan.
Press the pooris gently with a slotted spoon to help them puff up.
Fry until golden brown and puffed, flipping to ensure even cooking.
Remove the pooris from the pan and drain on paper towels.
Serve hot with your favorite chutney or yogurt.

Recipe Notes

Expert Tips for Perfect Ragi Aloo Poor

For extra flavor, add a pinch of asafoetida (hing) to the potato filling.
If the dough feels too dry, add a tablespoon of water at a time until it reaches the desired consistency.
Don't overcrowd the pan when frying the pooris; this will lower the oil temperature and result in soggy pooris.
For a healthier option, reduce the amount of ghee used for frying and use a combination of ghee and oil.