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Tex-Mex Ragi Roti Wraps

by shauravi malik

BY AYESHA NALLASETH

I often make different types of wraps at home as everyone loves them and they’re handy, mess-free, and a good way to sneak in veggies. Today I am making ragi roti, ragi which is also called nachni or finger millet combined with a little whole wheat flour. Ragi is a whole grain that is rich in calcium and fibre and my family has pretty much converted to eating ragi rotis instead of regular whole wheat rotis when it comes to Indian food. The goodness of this healthy recipe is not just in the roti but also in the vegetables, which are a great source of vitamins, minerals, proteins, and other nutrients.

These wraps are versatile, a chance to change things up with your meals while still keeping it all super-healthy.

Ragi Roti Wrap

Here’s a recipe of tex-mex ragi roti wrap

These ragi wraps are mess-free, handy, and a good way to sneak in veggies Lunch Tex-Mex Ragi Roti Wraps European Print This
Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the roti:

1. 1/2 cup Slurrp Farm sprouted ragi powder

2. 1/4 cup whole wheat flour

3. 1/4 cup warm water

4. Salt to taste

For the filling:

1. 1/2 cup boiled rajma

2. 1 onion, sliced

3. 1 tbsp olive oil

4. 1 tbsp chopped garlic

5. 1 green capsicum, sliced

6. 1 tsp cumin powder

7. 1 tbsp paprika powder

8. 1 large tomato, chopped

9. 1 tbsp chopped coriander

10. 2 green chillies, chopped

11. 1/4 cup grated cheese

12. Shredded lettuce (optional)

13. Salt to taste

14. Pepper to taste

15. Tomato puree

Mango chia seed salsa:

1. 1 mango diced

2. 1/2 onion diced

3. 1 tbsp chopped coriander

4. 1 tsp tabasco

5. 1 tsp soaked chia seeds

6. 1 tsp lemon juice

Instructions

For the roti:

1. Knead the slurrp farm sprouted ragi powder with whole wheat flour, warm water and salt

slurrp farm sprouted ragi powder with whole wheat flour, warm water and salt.

2. Allow the dough to rest for 15 minutes

Dough

 

3. Roll into round rotis and cook over a tava on both sides

roll into round rotis

4. Apply ghee or olive oil and place in a warm casserole to keep the rotis soft

For the filling:

1. In a pan, add the oil and sautee the garlic and onions till golden brown

add the oil and sautee the garlic and onions

2. Add the tomatoes and capsicum, allow in to cook for a minute

3. Then add the boiled rajma, coriander, and green chilies and saute for a minute

4. Add tomato puree, salt, cumin powder, paprika powder, and sautee for a few minutes

For the mango chia salsa:

Mix all ingredients together and keep aside

mango chia salsa

Assemble the wrap:

1. Take a hot roti and place the rajma filling in the center

2. Add the salsa, chopped lettuce, and grated cheese

3. Roll the roti and serve

Tips for making ragi roti wraps:

You can also make the rotis by using only sprouted ragi powder. The whole wheat flour just makes the roti easier to roll into a wrap. Instead of that, you can also fold it into a pocket.

Making of Ragi Roti

For step by step video of the recipe, click here

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