Rashmi Sharma Ragi Roti stuffed with Paneer is a nutritious and flavorful dish that combines the earthy taste of ragi (finger millet) with the creamy richness of paneer. Here’s how you can make it:
Ragi Roti Stuffed With Paneer Recipe | What Is The Recipe Of Ragi Roti Stuffed With Paneer
Ingredients
- For The Ragi Roti
- 1 cup ragi nachni / red millet flour
- salt to taste
- ragi nachni / red millet flour for rolling
- oil for cooking
- For The Paneer Filling
- 1 1/2 cups paneer cottage cheese cubes
- 2 tsp oil
- 1/2 tsp tandoori masala
- 1/2 tsp chaat masala
- 1 tsp dried fenugreek leaves kasuri methi
- 2 tsp ragi nachni / red millet flour
- salt to taste
- For The Chatpatta Onions
- 2 tsp oil
- 1 cup sliced onions
- 1/2 tsp garam masala
- 1/2 tsp chaat masala
- To Be Mixed Into A Chutney
- 3 tbsp green chutney
- 1 tbsp garlic chutney
Instructions
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For the paneer filling
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Combine the paneer cubes, tandoori masala, chaat masala, dried fenugreek leaves, nachni flour and salt and toss well. Keep aside
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Heat the oil in a broad non-stick pan, add the marinated paneer mixture, mix gently and cook on a medium flame for 1 minute. Keep aside.
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For the chatpatta onions
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Heat the oil in a broad non-stick pan, add the onions, chaat masala, garam masala and little salt and sauté on a medium flame for 2 minutes. Keep aside.
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For the ragi roti
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Combine the nachni flour and salt in a deep bowl and knead into a soft dough using enough warm water.
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Cover with a lid and keep aside for 5 minutes.
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Knead again and add more water if needed to make a soft dough.
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Divide the dough into 6 equal portions.
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Place a portion of the dough on a rolling board and using your palms and fingers pat it to make 125 mm. (5”) diameter circle using a little nachni flour for rolling.
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Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Keep aside.
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How to proceed
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Place a nachni roti on a clean, dry surface, put little of the chutney evenly over it.
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Place a few paneer filling evenly over one side of the roti.
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Top it with little of the onion filling evenly over it.
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Roll it up tightly cut into 2 equal pieces.
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Repeat steps 1 to 4 to make 5 more wraps.
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Serve immediately.
Nutritional Benefits:
- Ragi (Finger Millet):
- Rich in calcium, iron, and fiber, making it an excellent food for bone health, digestion, and overall vitality.
- Gluten-free, which makes it a great alternative for those with gluten sensitivity.
- Paneer (Cottage Cheese):
- A great source of protein, which is important for muscle growth, repair, and overall health.
- Packed with calcium, which supports bone health.
- Onions & Spices:
- Onions provide essential vitamins and minerals like Vitamin C, B vitamins, and folate.
- Spices like turmeric and cumin add flavor while offering anti-inflammatory and digestive benefits.
Variations to Try:
- Vegetable Stuffing: Instead of paneer, you can stuff the roti with a mixture of vegetables like carrots, peas, spinach, and potatoes. Cook the vegetables with the same spices and sauté them well.
- Spicy Paneer: Add red chili powder, black pepper, and even a pinch of hing (asafoetida) to the paneer filling for an extra spicy kick.
- Herbed Paneer: Add chopped mint, cilantro, or basil leaves to the paneer mixture for a refreshing flavor.
- Cheese Variation: You can mix some mozzarella or cheddar cheese with the paneer to make it extra cheesy and indulgent.
Serving Suggestions:
- With Yogurt: This is an ideal combination, as yogurt adds a creamy and cooling contrast to the spiced roti.
- Chutneys: Try pairing the stuffed roti with green chutney (made from mint, coriander, and spices) or tamarind chutney for a sweet and tangy flavor.
- Pickles: A spicy or tangy pickle, such as mango or lemon pickle, pairs wonderfully with this hearty dish.
- Salad: A side salad with cucumber, tomatoes, and a drizzle of lemon juice can help balance the richness of the stuffed roti.
Storage Tips:
- Leftovers: If you have leftover stuffed ragi roti, you can store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, warm the roti on a tawa with a little ghee or oil for 1-2 minutes on each side. This will help restore its crisp texture.
Make Ahead Tips:
- Ragi Dough: You can prepare the ragi dough ahead of time and store it in the fridge for up to 1 day. Just let it come to room temperature before rolling it out.
- Paneer Filling: The paneer filling can also be prepared in advance and stored in the fridge for up to 2 days. This makes assembling the rotis quicker when you’re ready to cook them.
Perfect for Meal Prep:
- This stuffed ragi roti can be a great option for a meal prep as it is wholesome and filling. You can pack it for lunch, and it holds up well for a few hours.
Vegan Option:
To make a vegan version, replace the paneer with crumbled tofu. Use a dairy-free ghee or oil for cooking. Tofu mimics the texture of paneer well and can absorb the spices just as beautifully.
Tips for Perfect Ragi Roti:
- Binding: Ragi flour can be a bit tricky to handle because it doesn’t have gluten, so it may be crumbly. The addition of wheat flour or using warm water will help bind the dough better.
- Rolling: Roll the dough gently and evenly. If it’s sticking to the rolling pin, sprinkle a little extra flour or use parchment paper between the dough and rolling pin to prevent sticking.
- Cooking Temperature: Ensure the tawa is hot before placing the roti on it. This ensures that the roti cooks evenly and doesn’t become too hard or chewy.
By incorporating these tips and variations, you can adjust the dish according to your taste preferences and dietary requirements. Enjoy experimenting with different fillings and flavors to make the Ragi Roti stuffed with Paneer even more exciting!
