Ragi Roti Stuffed with Paneer

Ragi Roti Stuffed with Paneer

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The humble Ragi Roti turns into an awesome snack in this recipe! Here, the rotis are lined with peppy chutneys, and rolled up with exciting fillings like spiced paneer cubes and crunchy onions.

You have to take care to knead the ragi roti dough till it is really soft and pliable. The rotis also need to be rolled by hand using a little more flour for dusting.

You must also serve the Ragi Roti Stuffed with Paneer immediately after preparation, while the roti is still soft and the onions are crunchy. After a while, both tend to lose their original texture.

You can also try other recipes using ragi flour like Ragi and Oat Crackers , Nachni Ladoos and Ragi and Coriander Uttapa .

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Ragi Roti Stuffed with Paneer recipe - How to make Ragi Roti Stuffed with Paneer

Preparation Time:    Cooking Time:    Total Time:     6Makes 6 stuffed rotis
Show me for stuffed rotis


For The Ragi Roti
1 cup ragi (nachni / red millet) flour
salt to taste
ragi (nachni / red millet) flour for rolling
oil for cooking

For The Paneer Filling
1 1/2 cups paneer (cottage cheese) cubes
2 tsp oil
1/2 tsp tandoori masala
1/2 tsp chaat masala
1 tsp dried fenugreek leaves (kasuri methi)
2 tsp ragi (nachni / red millet) flour
salt to taste

For The Chatpatta Onions
2 tsp oil
1 cup sliced onions
1/2 tsp garam masala
1/2 tsp chaat masala

To Be Mixed Into A Chutney
3 tbsp green chutney
1 tbsp garlic chutney

For the paneer filling

    For the paneer filling
  1. Combine the paneer cubes, tandoori masala, chaat masala, dried fenugreek leaves, nachni flour and salt and toss well. Keep aside.
  2. Heat the oil in a broad non-stick pan, add the marinated paneer mixture, mix gently and cook on a medium flame for 1 minute. Keep aside.

For the chatpatta onions

    For the chatpatta onions
  1. Heat the oil in a broad non-stick pan, add the onions, chaat masala, garam masala and little salt and sauté on a medium flame for 2 minutes. Keep aside.

For the ragi roti

    For the ragi roti
  1. Combine the nachni flour and salt in a deep bowl and knead into a soft dough using enough warm water.
  2. Cover with a lid and keep aside for 5 minutes.
  3. Knead again and add more water if needed to make a soft dough.
  4. Divide the dough into 6 equal portions.
  5. Place a portion of the dough on a rolling board and using your palms and fingers pat it to make 125 mm. (5”) diameter circle using a little nachni flour for rolling.
  6. Heat a non-stick tava (griddle) and cook each circle, on a medium flame, using a little oil, till it turns golden brown in colour from both the sides. Keep aside.

How to proceed

    How to proceed
  1. Place a nachni roti on a clean, dry surface, put little of the chutney evenly over it.
  2. Place a few paneer filling evenly over one side of the roti.
  3. Top it with little of the onion filling evenly over it.
  4. Roll it up tightly cut into 2 equal pieces.
  5. Repeat steps 1 to 4 to make 5 more wraps.
  6. Serve immediately.

Nutrient values (Abbrv) per stuffed roti
Energy223 cal
Protein6.8 g
Carbohydrates22 g
Fiber3 g
Fat12 g
Cholesterol0 mg
Sodium3.3 mg

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Ragi Roti Stuffed with Paneer
 on 04 Sep 17 03:23 PM

I have been having this wrap for dinner many times and its so tasty. What a fab combination of Ragi, Pesto and paneer. Each of these ingredients are super foods. Panner has the good fat which will keep you feeling full for a longer time and provide more energy. Ragi is way healthier than whole wheat Roti.