Finger Millet Flour Flatbread (Ragi Roti) and Baigan Bharta

This recipe combines the goodness of finger millet flour (ragi) flatbreads with smoky and flavourful baigan bharta, a traditional Indian roasted eggplant dish. It’s a wholesome and nutritious meal that’s perfect for lunch or dinner.

Course	Cuisine	Servings	Preparation Time	Cooking Time	Calories
Main Course	Indian	4	20 minutes	40 minutes	Approximately 300 calories per serving

Ingredients:

For Finger Millet Flour Flatbread (Ragi Roti):

• 1 cup finger millet flour (ragi flour)
• 1/4 cup finely chopped onions
• 1/4 cup finely chopped coriander leaves
• 2-3 green chilies, finely chopped (adjust to taste)
• Salt to taste
• Water, as needed
• Oil or ghee, for cooking

For Baigan Bharta:

• 2 large eggplants (baigan or brinjal)
• 2 tomatoes
• 1 onion, finely chopped
• 2-3 green chilies, slit lengthwise
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish
• Oil, for roasting eggplants and cooking

Method:

For Finger Millet Flour Flatbread (Ragi Roti):

1. In a mixing bowl, combine finger millet flour, finely chopped onions, finely chopped coriander leaves, green chilies, and salt.
2. Gradually add water and knead to form a soft and pliable dough. The dough should be similar to chapati dough.
3. Divide the dough into small portions and shape them into balls.
4. Heat a tawa or griddle over medium heat.
5. Take a dough ball and flatten it into a small disc on a clean, damp kitchen towel or parchment paper.
6. Carefully transfer the flattened dough onto the hot tawa.
7. Cook on medium heat until both sides are golden brown, applying oil or ghee as needed.
8. Repeat for the remaining dough balls.

For Baigan Bharta:

1. Roast the eggplants on an open flame or in an oven until the skin is charred and they become soft. Allow them to cool, then peel and mash them.
2. In a pan, heat oil and add cumin seeds. Let them splutter.
3. Add finely chopped onions and green chilies. Sauté until the onions turn translucent.
4. Stir in chopped tomatoes and cook until they become soft.
5. Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
6. Add the mashed roasted eggplants and cook for a few minutes to blend the flavors.
7. Garnish with fresh coriander leaves.

Serving:

Serve the Finger Millet Flour Flatbread (Ragi Roti) hot with Baigan Bharta for a wholesome and nutritious meal.

Enjoy the delightful combination of crispy ragi flatbreads and smoky roasted eggplant curry!

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