Finger Millet (रागी)
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.
- Recipe Cuisine:
- Total Time (Minutes):
- Recipe Yield:
- Grated Paneer - 1 Cup
- Wheat Flour - 1 Cup
- Ginger & Chillies Paste
- Ragi Flour - Half Cup
- Salt & spices, 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.
- 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 dough and allow it to rest.
- In another bowl, Mix all (the grated paneer, green chillies & ginger paste, salt & spices to taste)
- 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.
- Place the paratha on a hot tawa. Allow it to cook on medium heat for about 30 to 45 seconds and flip over gently.
- Spread a little oil and let it cook.
- Cook on medium flame until both sides get cooked, browned and crisp evenly.
- Serve it with curd/achar.