Ingredients
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1.5 cup Ragi Atta (Finger Millet Flour)(plus more for dusting)
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1 cup Water
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1 tsp Ghee (Clarified Butter)(for the dough)
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1 tsp Salt
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200 grams Paneer (Indian Cottage Cheese)(grated or crumbled)
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1 Onionlarge size (finely chopped)
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some Green Chilliesfinely chopped (adjust to taste)
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some Fresh Corianderchopped
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to taste Paratha Masala
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Ghee or Oilfor kneading and cooking the parathas
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White Sesame Seedsfor sprinkling on the parathas
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Dahi (Curd)For serving
About
Steps
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1
Done
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To make ragi dough - In a pan, take 1 cup water, into that add salt, 1 tsp Ghee and bring it to boil. |
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2
Done
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Then turn off the heat and add 1.5 cup+ Ragi atta into the water. Mix it properly and cover the pan with lead. |
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3
Done
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Leave it for 5-7 minutes. |
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4
Done
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When atta is still warm, remove dough into big paraant and knead the atta with your hands. (Do not let atta cool down completely). |
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5
Done
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While kneading, if it’s sticking to your hand then apply some Ghee in your palm and knead the atta. |
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6
Done
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Cover the atta with damp cloth. |
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7
Done
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To make paneer filling - In a mixing bowl, take 200 gm paneer, into that add finely chopped 1 onion big size. |
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8
Done
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Some finely chopped green chillies, fresh coriander chopped, salt per taste and Paratha Masala. |
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9
Done
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Mix everything , now take a big size of peda from atta (remaining atta should be covered with damp cloth). |
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10
Done
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With help of dry flour, roll the small roti . |
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11
Done
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Stuff with paneer stuffing, and close it as shown in video. |
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12
Done
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Gently press the stuffed peda, apply some ghee or oil on top and sprinkle some white sesame seeds on flattened peda. |
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13
Done
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To make paneer stuffed ragi paratha - Now roll the paratha (don’t make it too thin, and cook paratha on hot tawa |
