Stuffed Nachni Roti, Healthy Ragi Roti
by Tarla Dalal
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stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha | with 25 amazing images
These scrumptious stuffed nachni rotis are made out of nachni and whole wheat flour, and stuffed with a flavourful vegetable filling.
The succulent filling adds softness to the stuffed nachni roti making them more enjoyable. The combination of karela and cauliflower gives a well-balanced flavour and texture to the stuffing mixture, which is resplendent with the perky aroma and flavour of fenugreek leaves.
You will be surprised to see that the bitterness of ingredients like karela and fenugreek, which are excellent foods for diabetics, are beautifully offset by the cauliflower in healthy ragi paratha. We love Ragi flour as it is high in protein and great source for vegetarians. In addition its gluten-free, fibre rich food which in turn is good for diabetics and a healthy heart.
One thing you need to remember about the stuffed nachni roti is that the vegetable stuffing has to be made just before making the rotis, because it will get watery after sometime, making it difficult to roll them. Also, make sure you serve the stuffed nachni roti with cauliflower, karela, methi hot and fresh off the tava.
Enjoy this and many more diabetic-friendly snacks like Mini Oats Bhakri Pizza , Mint and Masoor Tikkis , Buckwheat Dhoklas and Karela Muthias .
Enjoy how to make stuffed nachni roti | stuffed nachni roti with cauliflower, karela, methi | healthy ragi paratha with detailed step by step photos below.
- Combine all the ingredients in a deep bowl and knead into soft dough using enough warm water.
- Divide the dough into 4 equal portions and keep aside.
- Divide the vegetable stuffing into 4 equal portions and keep aside.
- Roll a portion of the dough into 75 mm. (3") diameter circle using a little whole wheat flour for rolling.
- Place a portion of the vegetable stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the stuffed nachni roti, using 1/2 tsp of ghee or oil, till golden brown spots appear on both the sides.
- Repeat steps 2 to 5 to make 3 more stuffed nachni roti.
- Serve the stuffed nachni roti immediately.
Stuffed Nachni Roti, Healthy Ragi Roti recipe with step by step photos
Like Stuffed Nachni Roti with cauliflower methi and karela then try our other healthy nachni roti recipes.
To make dough for Stuffed Nachni Roti, take a deep bowl. Into it add ¼ cup of nachni flour also known as ragi flour. Nachni flour is full of protien and also good for diabetic patients.
Add ¼ cup of whole wheat flour. It would make it easy to roll.
Add 1 tsp oil in the bowl.
Add salt to taste. If you are a diabetic use restricted amount of salt.
Knead into soft dough using ¼ cup warm water. The warm water would help in binding the Stuffed Nachni Roti dough properly.
Divide the Stuffed Nachni Roti dough into 4 equal portions and keep aside.
Note - The vegetable stuffing has to be made just before making the Stuffed Nachni Rotis, because it will get watery after sometime, making it difficult to roll them.
In a deep bowl, add the grated cauliflower. Make sure you wash the cauliflower very well and check for worms.
Also, add 2 tbsp of grated bitter gourd, bitter gourd manages diabetes and improves gut health.
Add chopped fenugreek leaves. Fenugreek leaves are diabetic friendly which helps to manage blood sugar level.
Add finely chopped green chillies, you can chillies according to your taste.
And, add salt.
Mix it very well.
Divide the vegetable stuffing of Stuffed Nachni Roti into 4 equal portions and keep aside.
Sprinkle little flour on the rolling surface.
Take a portion of the dough and flatten it on the rolling board.
Roll a portion of the Stuffed Nachni Roti dough into 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place a portion of the vegetable stuffing in the centre of the circle
Bring together all the sides in the centre while pressing the stuffing down so as to form a covering.
Bring the sides together to form a ball, remove the excess dough and seal it tightly.
Roll out again into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
Heat the non-stick tava (griddle), place the Stuffed Nachni Roti with cauliflower, methi and karela over it.
Cook one side till little brown and flip the Stuffed Nachni Roti over.
Now, using ½ tsp peanut oil/ghee, cook the Stuffed Nachni Roti with cauliflower, methi and karela on both the sides on a slow flame till golden brown and cooked properly. Since this is a thick roti the sides will take long so it should be cooked on low flame.
Serve Stuffed Nachni Roti with cauliflower, methi and karela hot and with low fat curds.
Stuffed Nachni Roti for diabetics. No cheese, no potatoes and no maida in these rotis! All fiber rich veggies like cauliflower, bitter gourd and fenugreek leaves have been used to make the stuffing for these rotis. This stuffing has been further enclosed in a nachni and wheat flour based dough – to avoid those spikes in blood sugar levels. We recommend cooking these rotis with peanut oil, as it is a better source of MUFA than vegetable oils and will facilitate in managing diabetes in a healthier way. Read the super article of which oil is the healthiest avoid vegetable oil. Serve Stuffed Nachni Roti with protein rich low fat curds to square up your meal.
Nutrient values (Abbrv) per roti
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