Stuffed Nachni Paratha

by Tarla Dalal

This sumptuous gluten-free paratha of nutritious ragi flour is packed with a succulent mixture of grated carrots and paneer, pepped up with coriander and green chillies.

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Ragi is called a wonder grain, and rightly so. Not only is it nutritious, but prepared the right way it can be quite tasty too. Once you develop a taste for ragi and the other millets, you would always prefer to have these instead of refined and polished grains. This sumptuous gluten-free paratha of nutritious ragi flour is packed with a succulent mixture of grated carrots and paneer, pepped up with coriander and green chillies. The juicy filling makes the ragi parathas enjoyably soft, transforming the Stuffed Nachni Paratha into an enjoyable meal for the whole family.

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Stuffed Nachni Paratha recipe - How to make Stuffed Nachni Paratha

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Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins Makes 4 parathas
Show me for parathas

Ingredients

For The Dough
1 cup ragi (nachni / red millet) flour
salt to taste

To Be Mixed Into A Stuffing
1/2 cup thinly grated carrot
1/2 cup crumbled paneer (cottage cheese)
1/4 cup finely chopped coriander (dhania) leaves
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
oil for cooking
ragi (nachni / red millet) flour for rolling

Method
For the dough

Combine all the ingredients in a deep bowl and knead into soft dough using enough warm water.

How to proceed

Divide the stuffing into 4 equal portions and keep aside.
Divide the dough into 4 equal portions and roll each portion into a 125 mm (5") diameter circle using a little nachni flour for rolling.
Put 1 portion of the filling on one half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 3 and 4 to make 3 more parathas.
Serve immediately.