Ragi is a rich source of good carbohydrates and since it is too tiny to be polished or processed it is mostly consumed in its purest form."Because of its high nutritional value, Ragi can be placed at the pinnacle of food grains. The cereal is gluten-free and highly suitable for those who are gluten or lactose intolerant.
Besides this, it can easily become a part of your daily diet in the form of chappatis or as porridge for breakfast. If you find it too dense, mix it with wheat flour in the ratio of 7:3 and make breads or bake with it.
- Total Time (Minutes):
- 1 cup grated paneer
- 2 Green Chillies , finely chopped
- 1/4 cup Mint Leaves (Pudina), finely chopped (Optional)
- 2 teaspoons Cumin/Jeera powder
- Salt, to taste
- First make the paratha dough. In a large bowl, add in the ragi flour, whole wheat flour and required salt.
- Add salt into the flour. Add water gradually (little at a time) and knead to make soft paratha dough.
- Knead paratha dough for a couple of minutes until the paratha dough is smooth.
- Add a teaspoon of oil to coat the paratha dough and knead little more. You need a paratha dough that will be soft smooth and not sticky. Divide the dough into equal portions.
- Cover the ragi paratha dough and allow it to rest.
- In a bowl, Mix all (the grated paneer, green chillies, chopped mint leaves, salt to taste, cumin powder)
- Take a portion of paneer filling and place it in the center of roll out dough. Next gather the sides of the paratha dough and bring them together.
- Dust the filled paneer paratha dough in some flour and roll it gently. Roll it to desired thickness.
- Preheat tava.
- Place the filled ragi paneer paratha. Allow it to cook on medium heat for about 30 to 45 seconds and flip over.
- Spread a little oil/butter and let it cook.
- Do the flipping over process a couple of times until both sides get cooked, browned and crisp evenly. Make sure you cook on medium heat.It takes time to cook.
- Once it is cooked, serve it with green chutney or curd.