Ragi flour or finger millet flour, is one of the healthiest ones around. This, made from ragi or the millets, are in fact a staple in many Indian homes. I have very recently started using this flour in my regular cooking and I love it. And these paneer stuffed ragi parathas are my favourite. Besides aiding weight loss, this flour is a rich source of fibre and calcium. Hence, so good for our bone and digestive health. Moreover, ragi or nachani flour is great for people with diabetes and high cholesterol. So, if we are able to include this superfood in our daily diet, nothing could be better. In fact, the use millet flours and millets themselves have always been a part of the Indian cuisine. But now, with so many lifestyle diseases plaguing us, it is more talked about.
So, to make health food more exciting, I came up with this idea of stuffing ragi flatbreads with freshly seasoned and spiced grated paneer. And they are super yummy. These paneer parathas are so versatile. You could have them for breakfast, brunch, lunch or dinner. For me, I generally make them for my main meals. That’s because, ragi flour can feel more filling than wheat flour. So a hearty lunch or dinner of these paneer stuffed ragi parathas work well for me.
Also check:
Aloo paratha – spiced potatoes stuffed flatbreads
Methi theplas – fenugreek flavoured flatbreads
Easy recipe
This is a pretty easy recipe. And if you are someone who has some experience with making stuffed flatbreads, a quick one too. The delicious paneer stuffing is also a quick one to make. I have simply grated a block of the Indian cottage cheese and added fresh aromatics to it. While I haven’t added onions to my filling, you could, if you like them. Additionally, you will see my parathas dough has carom seeds or ajwain in it. Not only does it impart a lovely taste, but it also helps with digestion.
What to pair the parathas with?
The classic way to have any Indian stuffed flatbread is to team it up with some yoghurt and achaar. Likewise, I also serve my paneer stuffed ragi parathas with some chilled and spiced dahi. Make sure to serve these fresh and hot just off your skillet, laden of course with some fragrant and creamy ghee.
Do give this healthy and delicious paratha recipe a shot. I’d love to know your feed back!
Eat hearty!
Paneer stuffed ragi parathas
Equipment
- Tawa (Indian skillet) or any skillet
Ingredients
For the dough
- 1½ cups ragi flour (finger millet flour)
- 1½ cups whole wheat flour
- 2 tsp salt
- 2 tsp oil
- 2 tsp carom seeds ajwain
- lukewarm water to knead the dough
For the stuffing
- 1½ cups paneer grated
- 2 tbsp coriander leaves chopped
- 3-4 fresh green chilis chopped
- 4 tbsp roasted cumin seeds powder
- 1 tbsp freshly grated ginger
- 2 tbsp chilli flakes
- 2 tbsp chaat masala
- salt to taste
Others
- Ghee/butter to apply on the ready parathas
Instructions
- Mix all the dough ingredients (except the water)
- Gradually add water to knead a soft, smooth dough. Cover and keep this aside
- Take the grated paneer and all the stuffing ingredients in it
- Mix this well, to create a homogenous mix
- Divide the dough into 6 equal sized balls. Flatten them out in our palms and form a cup. Place 2-3 tablespoons of the paneer filling in it*
- Gather all the edges and seal the cup. Smoothen it out and with your fingers gently flatten it out, so that the stuffing can spread to the sides from the centre too
- Dust your work surface and using a rolling pin, flatten these out into discs to form a paratha (flatbread)
- Heat the tawa (skillet) over medium flame and place the paratha on it
- When you see some brown spots on the surface, flip it over and drizzle some oil around the edges and the centre
- Flip again and apply oil and roast until the paneer paratha is fully cooked
- Remove from flame, apply some ghee and serve the paneer stuffed ragi parathas hot with some chilled yoghurt and achaar
Notes
- *If you are a beginner, start with smaller amounts of the stuffing
- You may also make the parathas in ghee instead of oil
- tbsp - tablespoon
- tsp - teaspoon
