Finger Millet Flour Flatbread Recipe with Baigan Bharta: Delicious Ragi Roti and Spicy Eggplant Curry

Ragi roti, a traditional Indian flatbread made from finger millet flour, is a staple in many Indian households, particularly in the southern states. Paired with a delicious and smoky baigan bharta, a roasted eggplant mash, this dish is a match made in heaven. The nutty flavour of the ragi roti complements the slightly bitter and earthy flavour of the Baingan Bharta, creating a harmonious balance of flavours and textures.

Course	Main Course
Cuisine	South Indian, Karnataka
Servings	4-6 people
Preparation Time	20 minutes
Cooking Time	30 minutes
Calories	250 per serving

Ingredients:

• 2 cups finger millet flour (ragi flour)
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon ghee or oil
• 1/2 cup lukewarm water
• For the baigan bharta:
• 2 large eggplants
• 2 tablespoons oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• Salt, to taste
• Chopped fresh coriander, for garnish

Method:

1. To make the ragi roti, combine the finger millet flour, salt, and baking soda in a bowl. Add the ghee or oil and mix well. Gradually add the lukewarm water and knead the dough for 5-7 minutes until it becomes smooth and pliable. Cover and let it rest for 10 minutes.
2. Divide the dough into 6-8 equal portions. Roll out each portion into a thin circle, about 6-7 inches in diameter.
3. Heat a non-stick skillet or griddle over medium heat. Cook the roti for 30-45 seconds on each side, until it’s lightly browned and puffed up.
4. To make the baigan bharta, preheat the oven to 200°C (400°F). Pierce the eggplants with a fork several times and roast them in the oven for 30-40 minutes, until the skin is charred and the flesh is soft.
5. Remove the eggplants from the oven and let them cool. Peel the skin off and mash the flesh in a bowl. Heat oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Add the chopped onion and sauté until it’s translucent. Add the minced garlic and sauté for another minute.
6. Add the mashed eggplant, coriander powder, and salt to the pan. Mix well and cook for 5-7 minutes, until the mixture is well combined and heated through.
7. Serve the ragi roti with the baigan bharta, garnished with chopped fresh coriander.

The combination of ragi roti and baigan bharta is a classic example of how two simple ingredients can come together to create a dish that’s both nourishing and delicious. The smoky flavour of the baigan bharta adds a depth of flavour to the dish, while the ragi roti provides a satisfying crunch. This dish is a staple in many Indian households, and for good reason – it’s a perfect blend of flavours, textures, and nutrients.

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