Paneer stuffed ragi parathas
A super wholesome and yummy finger millet paratha stuffed with the goodness of paneer
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