Ragi & Atta Roti and Jeera Aloo

BlogHop is introducing me to so many wonderful blogs and some mouth watering recipes.   I'm posting Neha's  Jeera Aloo from  From My Heart  (visited for bloghop5) and  Umm's Ragi Atta Roti  from Taste Of Pearl City  (visited for bloghop4 ). I missed last bloghop post so friends combined both of them together this week. Neha's sabzi and Umm's roti made a wonderful combo and we all loved it at home.

Jeera Aloo

Oil-1 tbsp 

Cumin seeds-1\2 tsp

Potatoes-2 cups(boiled  till fork tender and cubed)

Coriander powder- 1tbsp

Red chili powder-1\2 tsp

Turmeric powder-1\4 tsp

Garam masala powder-1\2 tsp

Lemon Juice - 1/2 tbsp 

Salt to taste

Fresh coriander-1 tbsp(chopped)

1. Heat oil in a wide pan and cumin seeds.
2. When cumin turns golden add potato cubes.
3. Fry the potato for 2 minutes and add all dry powders.
4. Fry for 3-4 mins and lemon juice and remove from heat.
5. Add chopped coriander and serve with roti

Ragi and Atta Roti

Wheat flour - 1 cup

Ragi flour - 1/2  cup

Dill -  2 tbsp chopped finely (Original recipe used kasuri methi - 2 tsp and ajwain - 1 tsp).
Salt- 1/2 tsp

Oil- 2 tsp
Water- to knead the dough( about 1 cup)

1. Boil a cup of water with salt and oil .
2. Add ragi flour and mix well and cook it for 3-4 minutes covered on low.
3. Remove from heat and when its cool enough to handle add dill.
4. Add wheat flour little by little and  knead to a soft dough.
5. Divide the dough into 8 equal balls.
6. Roll it out into 10 to 12 cm diameter circle.
7. Heat a skillet pan to high. 
8. Cook the chapathi on both sides, until it bubbles and looks lightly brown on top.
9. Serve it with Jeera Aloo :) or any curry of your choice.

I'm sending this entry to "Blog-Hop-Wednesdays" at tickling palates.