Try this winter special ‘paneer stuffed ragi paratha’ (recipe inside)

Winter is the ideal time to have it parathas. Imagine the crispy exterior and soft interior, filled with your favorite ingredient and served with a dollop of butter! Yummy, right? You can eat as much delicious food as you want, but remember that it doesn’t have to be at the expense of your health.

ragi paratha stuffed with paneer is a savory twist on the classic paneer paratha, says nutritionist Nmami Agarwal. According to her, it can be served as a high-protein breakfast or consumed during lunch.

“Ragi is a healthy food, a gluten-free whole grain. It’s full of calcium, good carbohydrates, amino acids and vitamin D. Paneer – also known as “Indian cheese” – has quite a high nutritional value. It’s a good source of calcium and protein and is great for overall health and well-being,” she says, adding that the recipe can be cooked with Oleev olive oil, which “contains 80 percent monounsaturated fats (MUFA), which may help control cholesterol levels.”

The oil is “perfect for Indian cooking, including parathas, due to its high smoke point. It has the added benefits of vitamin K and vitamin E, both of which are essential for optimal body function,” says the expert.

ingredients

For ragi dough

– 30 grams of ragi flour (cranberry/nagli)
– 30 grams of whole wheat flour
– 1 teaspoon of Oleev olive pomace oil
– salt to taste

For paneer filling

– 30 grams of paneer, grated
– 1 green chili, finely chopped
– A few leaves of mint (pudina), finely chopped
– ¼ teaspoon cumin powder (jeera)
– salt to taste

For cooking

– 1.5 teaspoons Oleev olive pomace oil
– Calories – 202 kcal
– Protein – 6.2 grams
– Carbohydrates – 24.8 grams
– Fats – 8.7 grams

method

1. Start kneading the dough by mixing ragi and wheat flour. Knead the paratha dough for a few minutes until it becomes smooth and elastic.
2. Next, add a teaspoon of oil to coat the dough and knead a little more.
3. Cover the ragi paratha dough and let it rest until the filling is ready.
4. The next step is to prepare the paneer filling. In a mixing bowl, combine grated paneer, green chilies, mint leaves, salt, cumin powder and mix all ingredients well.
5. Divide into equal portions.
6. Finally, add the filling to the ragi paratha batter.
7. Dust the ragi paratha dough with flour, flatten with your finger and place on a flat surface. Roll it out thinly.
8. Take a portion of paneer filling and place it in the middle. Next, gather the sides of the paratha dough and bring all sides together.
9. Remove the excess dough that popped out when you put it together. Press down on the filled ragi paneer paratha dough.
10. Dust the filled dough with a little flour and gently roll out to desired thickness and similarly do the remaining portions of paratha dough and filling.
11. Preheat the pan on medium heat and grease with a little oil.
12. Place the filled ragi paneer paratha. Cook over medium-high heat for 30 to 45 seconds and flip.
13. Drizzle a little oil on the parathas and keep pressing the ragi paneer filled parathas to cook evenly on all sides.
14. Turn a few times until both sides are properly cooked.
15. After cooking, transfer to a plate. Serve hot.

The classic way to have it is with some yogurt and achar; Do you want to try?

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source https://www.bisayanews.com/2022/01/19/try-this-winter-special-paneer-stuffed-ragi-paratha-recipe-inside/