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ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | pesto paneer wrap |

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Tarla Dalal

27 March, 2024

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Table of Content

About Ragi Roti Stuffed With Paneer Pesto

Ingredients

Methods

Like ragi roti stuffed with paneer pesto

What is ragi roti stuffed with paneer pesto made of ?

Making Nachni roti

Preparing basil leaves for pesto

Making pesto for wrap

Making pesto paneer wrap

Pro tips for pesto paneer wrap

Nutrient values

ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | with 25 amazing images.

ragi roti stuffed with paneer pesto is a creative and flavorful twist on traditional Indian flatbread, combining the goodness of ragi (finger millet) with a delicious paneer (Indian cottage cheese) pesto filling. Heres a note on ragi roti stuffed with paneer pesto:

ragi roti stuffed with paneer pesto is a wholesome and innovative dish that showcases the versatility of ragi flour and the rich flavors of paneer pesto. Ragi, also known as finger millet, is a nutritious whole grain that is gluten-free and packed with essential nutrients like calcium, iron, and fiber. It adds a unique nutty flavor and a hearty texture to the roti, making it a healthy and satisfying choice.

The filling of paneer pesto adds a burst of flavor and creaminess to the ragi roti, elevating it to a gourmet level. Paneer, a popular Indian cheese known for its mild taste and soft texture, is combined with a vibrant pesto made from fresh basil, nuts, garlic and olive oil. The paneer pesto filling provides a rich and aromatic contrast to the earthy notes of the ragi roti, creating a harmonious blend of textures and flavors.

To make ragi roti stuffed with paneer pesto, the ragi dough is rolled out into a circle, and a generous portion of the paneer pesto mixture is spread evenly on one half of the dough. The other half is folded over to encase the filling, and the roti is cooked on a hot griddle until golden brown and crispy on the outside.

The result is a delectable and wholesome flatbread that is not only visually appealing but also a delight to the taste buds. The combination of the nutty ragi roti and the creamy paneer pesto filling creates a symphony of flavors that is both comforting and indulgent.

ragi roti stuffed with paneer pesto can be enjoyed on its own as a hearty and satisfying meal or paired with a side salad, yogurt raita, or pickles for a complete dining experience. It is a great way to incorporate the goodness of millets, protein-rich paneer, and fresh herbs into your diet while indulging in a culinary adventure.

In conclusion, ragi roti stuffed with paneer pesto is a fusion of traditional and contemporary flavors that offers a delightful culinary experience. With its wholesome ingredients, bold flavors, and creative presentation, this dish is sure to impress both your palate and your senses, making it a standout addition to your culinary repertoire.

Pro tips for ragi roti stuffed with paneer pesto.
Add 2 tbsp walnuts (akhrot). To create a budget-friendly pesto, we have avoided using pine nuts due to its high cost in India. Walnuts pair well with many of the other ingredients commonly found in pesto, such as basil, garlic, and olive oil.
Add 3/4 cup paneer (cottage cheese) cubes. Paneer itself has a mild flavor, making it an ideal canvas for the robust flavors of the pesto. The pestos combination of garlic, basil, nuts, and cheese can shine through without clashing with the paneer.
Wraps made with ragi flour tend to have a chewier texture compared to regular wheat flour wraps. This can be a pleasant contrast to the softer paneer and pesto filling. Ragi flour has a slightly nutty flavor that compliments the creamy paneer and flavorful pesto filling nicely. With its gluten-free nature and high nutrient content, ragi flour is often seen as a healthier alternative to refined wheat flour.

Enjoy ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | with step by step photos.

Ingredients

For The Ragi Roti

3/4 cup ragi (nachni / red millet) flour

1/2 tsp ghee

salt to taste

ragi (nachni / red millet) flour for rolling

To Be Blended Into Pesto (using 1 Tbsp Of Water)

1 cup basil leaves

1 tbsp extra virgin olive oil

2 tbsp walnuts (akhrot)

1 tsp roughly chopped garlic (lehsun)

salt to taste

Other Ingredients

2 tsp olive oil

3/4 cup paneer (cottage cheese) cubes

Method

For the ragi roti

Combine all the ingredients in a deep bowl, mix well and knead it into a soft dough using enough hot water.
Divide the dough into 4 equal portions.
Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling.
Heat a non-stick tawa (griddle) on a medium flame and when hot, place the roti gently over it.
Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
Cook it on an open flame till it puffs up and brown spots appear on both the sides. Make 3 more rotis.
Keep aside.

How to proceed

Heat the olive oil in a broad non-stick pan, add the prepared pesto and sauté on a medium flame for 2 minutes.
Add the paneer, salt totaste and sauté on a medium flame for 1 minute.
Divide into 4 equal portions and keep aside.
Place the ragi roti on a clean dry surface,
Place one portion of the paneer mixture over it and fold it over gently to form a semi-circle.
Serve ragi roti stuffed with paneer pesto immediately.

Ragi Roti Stuffed with Paneer Pesto recipe with step by step photos

like ragi roti stuffed with paneer pesto

1. like ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | pesto paneer wrap | then see our recipes using ragi, red millet and some recipes we love.
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what is ragi roti stuffed with paneer pesto made of ?

1. what is ragi roti stuffed with paneer pesto made of ? See below image of list of ingredients for ragi roti stuffed with paneer pesto.

making Nachni roti

1. See how to make plain ragi roti recipe | soft ragi roti |plain nachni roti | gluten-free nachni roti |

preparing basil leaves for pesto

1. Bring a pot of water to a boil.
2. Put 1 cup basil leaves into the boiling water. Ensure the basil leaves are fully covered by the boiling water.
3. Blanching the basil leaves can help preserve their color. Briefly blanch the leaves in boiling water for 30 seconds,
4. Drain and put in cold water for 1 minute.
5. Drain. Basil is ready for use in pesto.

making pesto for wrap

1. In a mixer put the basil leaves which has been blanched and cooled.
2. Add 1 1/2 tbsp extra virgin olive oil or olive oil. Extra virgin olive oil has a rich, fruity flavor that complements the other ingredients in pesto, such as garlic, pine nuts or walnuts.
3. Add 2 tbsp walnuts (akhrot). To create a budget-friendly pesto, we have avoided using pine nuts due to it's high cost in India. Walnuts pair well with many of the other ingredients commonly found in pesto, such as basil, garlic, and olive oil.
4. Add 1 tsp roughly chopped garlic (lehsun). The grassy and slightly peppery notes of garlic complement the fresh and aromatic flavor of basil beautifully. They work together to create the signature taste of pesto.
5. Add 1 tablespoon water.
6. Add salt to taste. We added 1/8th tsp salt.
7. Blend to a coarse paste.
8. Pesto.

making pesto paneer wrap

1. Heat 2 tsp olive oil in a broad non-stick pan. Olive oil is a strong antioxidant and good for heart. Also it has anti inflammation properties. This is one of the healthiest oil you can opt for. It has around 77% of MUFA.
2. Add the prepared pesto.
3. Sauté on a medium flame for 2 minutes.
4. Add 3/4 cup paneer (cottage cheese) cubes. Paneer itself has a mild flavor, making it an ideal canvas for the robust flavors of the pesto. The pesto's combination of garlic, basil, nuts, and cheese can shine through without clashing with the paneer.
5. Add salt to taste. We added 1/4 tsp salt.
6. Sauté on a medium flame for 1 minute.
7. Transfer the filling into a bowl.
8. Place the ragi roti on a clean dry surface.
9. Put one portion of the prepared peto paneer stuffing on one side of the roti.
10. Fold it over gently to form a semi-circle.
11. Serve ragi roti stuffed with paneer pesto | paneer pesto nachni wrap | healthy red millet cottage cheese pesto wrap | pesto paneer wrap | immediately.

pro tips for pesto paneer wrap

1. Add 2 tbsp walnuts (akhrot). To create a budget-friendly pesto, we have avoided using pine nuts due to it's high cost in India. Walnuts pair well with many of the other ingredients commonly found in pesto, such as basil, garlic, and olive oil.
2. Add 1 1/2 tbsp extra virgin olive oil or olive oil. Extra virgin olive oil has a rich, fruity flavor that complements the other ingredients in pesto, such as garlic, pine nuts or walnuts.
3. Add 3/4 cup paneer (cottage cheese) cubes. Paneer itself has a mild flavor, making it an ideal canvas for the robust flavors of the pesto. The pesto's combination of garlic, basil, nuts, and cheese can shine through without clashing with the paneer.
4. Wraps made with ragi flour tend to have a chewier texture compared to regular wheat flour wraps. This can be a pleasant contrast to the softer paneer and pesto filling. Ragi flour has a slightly nutty flavor that complements the creamy paneer and flavorful pesto filling nicely. With its gluten-free nature and high nutrient content, ragi flour is often seen as a healthier alternative to refined wheat flour.
5. You can spread lahsun chutmey over the ragi roti and then put the paneer filling on it.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per serving

Energy	272 cal
Protein	6.4 g
Carbohydrates	22.2 g
Fiber	3.4 g
Fat	17.7 g
Cholesterol	0 mg
Sodium	7.8 mg

Click here to view Calories for Ragi Roti Stuffed with Paneer Pesto

The Nutrient info is complete

Your Rating*

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nisha

Sept. 10, 2016, 8:42 a.m.

I have been trying ur nutritious recipes for a long time now. Just wanted you to check if palak and paneer can be eaten together. As palak doesn''t let calcium absorption happen..please check it thoroughly even i may be wrong

Tarla Dalal

Sept. 10, 2016, 8:42 a.m.

It''s true that iron hinder calcium absorption, but only 4 spinach leaves have been used. Alternatively replace the spinach leaves with lettuce leaves.

Vidhi Shah

Nov. 19, 2012, 10:25 a.m.

Very healthy snack or meal to have as Ragi roti is far healthier than whole wheat roti and and paneer provides the protein. The pesto makes a great combo with Ragi and paneer. We just loved the roti and make it very often,. Great hit with the kids too.