ragi roti stuffed with paneer recipe | nachni paneer wrap | healthy red millet Indian wrap |
by Tarla Dalal

ragi roti stuffed with paneer recipe | nachni paneer paratha | healthy red millet Indian wrap | with 30 amazing images.

ragi roti stuffed with paneer is a nutritious and flavorful twist on the traditional Indian flatbread, combining the goodness of ragi (finger millet) with the richness of paneer (Indian cottage cheese). This dish not only offers a unique blend of textures and flavors but also packs a punch in terms of health benefits.

The humble Ragi Roti turns into an awesome snack in this recipe! Here, the rotis are lined with peppy chutneys, and rolled up with exciting fillings like spiced paneer cubes and crunchy onions.

Ragi is a gluten-free grain that is rich in calcium, iron, and fiber, making it a popular choice for those looking to boost their nutritional intake. Paneer, on the other hand, is a good source of protein and calcium, making it a great addition to a vegetarian diet.

By stuffing ragi roti with paneer, you not only enhance the protein content of the dish but also add a creamy and satisfying element to each bite. The combination of the nutty ragi flour and the soft, crumbly paneer creates a delightful contrast in textures that is sure to please your taste buds.

ragi roti stuffed with paneer can be enjoyed as a wholesome breakfast, a light lunch, or a nutritious snack. It pairs well with a variety of accompaniments such as chutney, yogurt, or pickles. Whether served hot off the griddle or at room temperature, this dish is a delicious and nutritious way to incorporate the goodness of ragi and paneer into your meals. Try out this recipe and savor the unique flavors and textures of ragi roti stuffed with paneer!

Pro tips for ragi roti stuffed with paneer. 1. Paneer has a mild flavor that pairs well with the slightly nutty and earthy taste of ragi flour. Paneer readily absorbs the flavors of the spices used in the filling, allowing for customization. Depending on the spices used, the paneer filling can add warmth, depth, or even a touch of heat to the overall flavor profile. 2. Tandoori masala is a North Indian spice blend known for its smoky, warm, and slightly tangy flavor profile. Use small amounts as the robust flavor profile of tandoori masala might overpower the subtler taste of ragi flour and paneer in the filling. 3. Onions add a layer of savory and slightly sweet flavor to the paneer filling. The sweetness complements the nutty flavor of ragi flour and the mild taste of paneer, creating a more complex and interesting flavor profile. Onions add a crunch and are good for a healthy heart.

You can also try other recipes using ragi flour like Ragi and Oat Crackers , Nachni Ladoos and Ragi and Coriander Uttapa.

Enjoy ragi roti stuffed with paneer recipe | nachni paneer paratha | healthy red millet Indian wrap | with step by step photos.

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Ragi Roti Stuffed with Paneer recipe - How to make Ragi Roti Stuffed with Paneer

For The Ragi Roti
1 cup ragi (nachni / red millet) flour
salt to taste
whole wheat flour (gehun ka atta) for rolling
3 tsp 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
2 tbsp green chutney
1 tbsp garlic chutney

Method
For the paneer filling

To make the ragi roti stuffed with paneer recipe, combine the paneer cubes, tandoori masala, chaat masala, dried fenugreek leaves, nachni flour and salt and toss well. Keep aside for 30 minutes.
Heat the oil in a broad non-stick pan, add the marinated paneer mixture, mix gently and cook on a medium flame for 2 minutes. Keep aside.

For the chatpatta onions

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.

For the ragi roti

Combine the nachni flour and salt in a deep bowl and knead into a soft dough using enough hot water.
Cover with a lid and keep aside for 5 minutes.
Knead again and add more water if needed to make a soft dough.
Divide the dough into 6 equal portions.
Place a portion of the dough on a rolling board and roll it to make a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the roti on a medium flame, using 1/2 tsp oil for cooking each roti util it turns golden brown in colour from both the sides. Keep aside.

How to proceed

Place a nachni roti on a clean dry surface and put 1 tsp of chutney and spread evenly over it.
Place 1 tbsp of the paneer filling on one side of the roti. Top it with little of the onion filling evenly over it.
Roll the nachni paneer wrap tightly. Repeat steps 1 to 3 to make 5 more wraps.
Serve the ragi roti stuffed with paneer immediately.

Nutrient values (Abbrv) per stuffed roti

Energy	223 cal
Protein	6.8 g
Carbohydrates	22 g
Fiber	3 g
Fat	12 g
Cholesterol	0 mg
Sodium	3.3 mg

Click here to view calories for Ragi Roti Stuffed with Paneer

Ragi Roti Stuffed with Paneer recipe with step by step photos

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what is ragi roti stuffed with paneer made of ?

What is ragi roti stuffed with paneer made of ? List of ingredients for ragi roti stuffed with paneer.

benefits of nachni paneer wrap

filling for ragi roti stuffed with paneer

In a bowl put 1 1/2 cups paneer (cottage cheese) cubes. Paneer has a mild flavor that pairs well with the slightly nutty and earthy taste of ragi flour. Paneer readily absorbs the flavors of the spices used in the filling, allowing for customization. Depending on the spices used, the paneer filling can add warmth, depth, or even a touch of heat to the overall flavor profile.
Add 1/2 tsp tandoori masala. Tandoori masala is a North Indian spice blend known for its smoky, warm, and slightly tangy flavor profile. Use small amounts as the robust flavor profile of tandoori masala might overpower the subtler taste of ragi flour and paneer in the filling.
Add 1/2 tsp chaat masala. Chaat masala typically contains a combination of spices like cumin, coriander, black pepper, mango powder (amchur), and black salt (kala namak).Chaat masala can vary in spice level depending on the brand. If you're sensitive to spice, you can start with a small amount and adjust to your taste.

Add 1 tsp dried fenugreek leaves (kasuri methi). Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics.
Add 2 tsp ragi (nachni / red millet) flour.
Add salt to taste. We added 1/8th tsp salt. Less salt is added as we have already added chaat masala.
Toss well. Keep aside for 30 minutes to marinade.
Heat 2 tsp coconut oil or oil in a broad non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.

Add the marinated paneer mixture.
Cook on a medium flame for 2 minutes, stiring gently to prevent the paneer pieces from breaking.
Keep aside.

onion filling for ragi roti stuffed with paneer

Heat 2 tsp coconut oil or oil in a broad non-stick pan. Use coconut oil instead of processed seed oils like soyabean oil, canola, sunflower oil, corn oil and other omega-6 rich oils should be used in very low amounts.
Add 1 cup sliced onions. Onions add a layer of savory and slightly sweet flavor to the paneer filling. The sweetness complements the nutty flavor of ragi flour and the mild taste of paneer, creating a more complex and interesting flavor profile. Onions add a crunch and good for a healthy heart.

Add 1/2 tsp chaat masala.
Add 1/2 tsp garam masala.
Add salt to taste. We added 1/8th tsp salt. You need less as chaat masala is used.
Sauté on a medium flame for 2 minutes. Keep aside.

making ragi roti

In a bowl put 1 cup ragi (nachni / red millet) flour. Ragi flour has a slightly nutty and earthy flavor that adds a distinct character to the roti. This flavor profile complements the mild taste of paneer nicely. Compared to wheat flour, ragi flour creates a slightly chewier texture in the roti. Ragi is often considered easier to digest than wheat, especially for people with sensitive stomachs.

Add salt to taste. We added 1/8th tsp salt.
Add enough hot water to make a soft dough. We added 3/4th cup hot water. Unlike wheat flour, ragi flour contains a higher amount of a type of fiber called soluble fiber. This soluble fiber, when combined with hot water, undergoes a process called gelatinization. This gel network helps bind the dough ingredients together, creating a more cohesive and elastic dough. Cold water wouldn't trigger gelatinization as efficiently, resulting in a crumbly and less manageable dough.
Knead into a soft dough.
Cover with a lid and keep aside for 5 minutes.
Knead again and add more water if needed to make a soft dough.

Divide the dough into 6 equal portions.
Place a portion of the dough on a rolling board and roll it to make a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. You can roll the roti using ragi flour to make it completely gluten free. Whereas wheat flour contains gluten, a protein that provides elasticity and helps the dough hold its shape. This elasticity is crucial for rolling out rotis thinly without tearing them apart. Also after cooking it prevents the roti from breaking and turning hard.
Heat a non-stick tava (griddle).
Cook the roti on a medium flame, using 1/2 tsp oil for cooking each roti util it turns golden brown in colour from both the sides. Keep aside.

making ragi roti stuffed with paneer

Place a nachni roti on a clean dry surface.

Put 1 tsp of chutney and spread evenly over it.
Place 1 tbsp of the paneer filling on one side of the roti.
Top it with little of the onion filling evenly over it.
Roll the nachni paneer wrap tightly.
Serve immediately.

pro tips for ragi roti stuffed with paneer

Ragi flour has a slightly nutty and earthy flavor that adds a distinct character to the roti. This flavor profile complements the mild taste of paneer nicely. Compared to wheat flour, ragi flour creates a slightly chewier texture in the roti. Ragi is often considered easier to digest than wheat, especially for people with sensitive stomachs.
Add enough hot water to make a soft dough. We added 3/4th cup hot water. Unlike wheat flour, ragi flour contains a higher amount of a type of fiber called soluble fiber. This soluble fiber, when combined with hot water, undergoes a process called gelatinization. This gel network helps bind the dough ingredients together, creating a more cohesive and elastic dough. Cold water wouldn't trigger gelatinization as efficiently, resulting in a crumbly and less manageable dough.
Paneer has a mild flavor that pairs well with the slightly nutty and earthy taste of ragi flour. Paneer readily absorbs the flavors of the spices used in the filling, allowing for customization. Depending on the spices used, the paneer filling can add warmth, depth, or even a touch of heat to the overall flavor profile.
Add 1/2 tsp tandoori masala. Tandoori masala is a North Indian spice blend known for its smoky, warm, and slightly tangy flavor profile. Use small amounts as the robust flavor profile of tandoori masala might overpower the subtler taste of ragi flour and paneer in the filling.

Love Healthy Food

on 04 Sep 17 03:23 PM

I have been having this wrap for dinner many times and its so tasty. What a fab combination of Ragi, Pesto and paneer. Each of these ingredients are super foods. Panner has the good fat which will keep you feeling full for a longer time and provide more energy. Ragi is way healthier than whole wheat Roti.