For two Paratha’s

• Nachni Flour (Ragi/ Finger Millet): 2 tbsp (30 gm)
• Whole wheat Flour: 2 tbsp (30gm)
• Cumin seeds (jeera)
• Salt to taste
• Oil:  1 tsp

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• Combine nachni flour, whole-wheat flour, jeera and salt. Knead adding little water at a time to make firm and smooth dough.
• Add ¼ tsp of oil to coat the dough and keep aside for 15 mins.
• Divide the dough into 2 portions and roll it into balls. Preheat the tawa.
• Flatten the dough balls with palms of your hand. Toss them on flour and roll out a three inches circle. Spread few drops of oil on rolled dough.
• Fold it to semi-circle and then again fold the semi-circle into half to get a mini triangle.
• Toss little flour and roll it from all three corners to get a larger triangle.
• Onto a tawa, roast the rolled out paratha using ¼ tsp oil.
• Cook both the side until you notice brown spots and it becomes crispy.
• Repeat the same process for second portion of dough.
• Enjoy the paratha with a simple sabzi, raita or kadhi for your lunch or dinner.