Ragi Roti Stuffed With Paneer Recipe | How To Make Ragi Roti Stuffed With Paneer

 

Ragi Roti Stuffed With Paneer Recipe | What Is The Recipe Of Ragi Roti Stuffed With Paneer

Cuisine Italian
Author Rashmi Sharma

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

  1. For the paneer filling
  2. Combine the paneer cubes, tandoori masala, chaat masala, dried fenugreek leaves, nachni flour and salt and toss well. Keep aside
  3. 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.
  4. For the chatpatta onions
  5. 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.
  6. For the ragi roti
  7. Combine the nachni flour and salt in a deep bowl and knead into a soft dough using enough warm water.
  8. Cover with a lid and keep aside for 5 minutes.
  9. Knead again and add more water if needed to make a soft dough.
  10. Divide the dough into 6 equal portions.
  11. 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.
  12. 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.
  13. How to proceed
  14. Place a nachni roti on a clean, dry surface, put little of the chutney evenly over it.
  15. Place a few paneer filling evenly over one side of the roti.
  16. Top it with little of the onion filling evenly over it.
  17. Roll it up tightly cut into 2 equal pieces.
  18. Repeat steps 1 to 4 to make 5 more wraps.
  19. Serve immediately.

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