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Ragi Flatbread with Hemp Chutney
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Kamlesh Negi

Kamlesh Negi

Ragi Flatbread with Hemp Chutney

45m

The roti flatbread comes in dozens of different forms across India, varying across regions depending on the grain or millet that grows predominantly in each local. While finger millet wheat might be the most commonly seen internationally, you’re more likely to find them made with "alternative" grains or flours when venturing into smaller towns and rural areas, finding a range of textures and flavors.

This recipe, made with finger millet—also known as ragi—, is what we often eat in my hometown in Uttarakhand. They are best served hot, with ghee and hemp chutney.

The finger millet flour can be replaced with almost any other millet, grain, or gluten-free flour—just remember that the quantity of water might change accordingly, so feel the dough as you go.

  • Toast 1 tbsp of cumin seeds on a skillet over low heat until fragrant

    Step 0
  • Add ½ cup of hemp seeds and toast until they start to pop. Don't leave them for too long, since they can get bitter

    Step 1
  • Slice 1 peeled garlic clove

    Step 2
  • Slice 2 small green chilis

    Step 3
  • Finely chop ½ bunch of coriander

    Step 4
  • Crush the toasted seeds using a mortar and pestle

    Step 5
  • Add the sliced garlic and green chili. Crush until there are no large chunks

    Step 6
  • Add the chopped coriander

    Step 7
  • Add the juice of 2 limes

    Step 8
  • Add salt to taste

    Step 9
  • Crush until combined

    Step 10
  • Transfer to a serving bowl. The hemp seed chutney is ready

    Step 11
  • Add 500 g of finger millet flour to a medium bowl

    Step 12
  • Add 1 tbsp of butter

    Step 13
  • Add 1 tsp of salt

    Step 14
  • Add 400 ml of boiling water

    Step 15
  • Mix until the dough comes together. Add more water if needed

    Step 16
  • Divide the dough into 20 balls

    Step 17
  • Flatten the balls between a plastic sheet using a tortilla press

    Step 18
  • Cook both sides of each flatbread on a hot griddle or skillet over low heat until they are brown and cooked through

    Step 19
  • Transfer the flatbreads to a plate and serve with the Hemp Seed Chutney. The ragi flatbread with hemp chutney is ready

    Step 20
  • Enjoy!

    Step 21

Yield 4 people

  • Finger Millet Flour

    Finger Millet Flour

    500 g
  • Butter

    Butter

    1 tbsp
  • Salt

    Salt

    1 tsp
  • Water

    Boiling Water

    400 ml

Hemp Seed Chutney

  • Hemp Seed

    Hemp Seed

    ½ cup
  • Cumin Seed

    Cumin Seed

    1 tbsp
  • Garlic

    Garlic

    1 clove
  • Green Chili

    Small Green Chili

    2
  • Coriander

    Coriander

    ½ bunch
  • Lime

    Lime

    2
  • Salt

    Salt

    to taste

Equipment

  • Food Storage Bag

    Food Storage Bag

  • Tortilla Press

    Tortilla Press

  • Mortar and Pestle

    Mortar and Pestle

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