Paneer Stuffed Ragi Roti With Isabgol
Paneer Stuffed Ragi Roti with Isabgol is a nutritious and fiber-rich dish that combines the goodness of ragi (finger millet), paneer (cottage cheese), and psyllium husk. Ragi is a gluten-free grain packed with calcium and minerals, while paneer provides protein. Psyllium husk adds additional fiber, making this dish ideal for digestion and weight management. This recipe is prepared without oil, making it heart-healthy and suitable for those looking to manage cholesterol levels.
Nutrition Facts
Per serving
Energy
166 kcal
Protein
5 g
Carbs
29 g
Fat
3 g
Fiber
6 g
Ingredients
Ragi flour
1 small cup (120g)
Paneer Homemade (Toned milk)
0.25 crumbled, cup (80g)
Chopped Green Chilli
1 tsp (2g)
Cumin Powder
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Isabgol (Psyllium husk)
2 tsp (10g)
Red chilli Powder
0.5 tsp (2.5g)
Warm Water
0.25 small cup (50g)
Grated Ginger
2 tsp (6g)
Instructions
Preparation
Crumble paneer and mix it with all stuffing ingredients (coriander, green chili, ginger, cumin powder, red chili powder, and salt). Keep aside.
In a mixing bowl, combine ragi flour, psyllium husk, and salt. Gradually add warm water and knead into a smooth dough. Let it rest for 10 minutes.
Cooking Steps
Divide the dough into equal portions to make small rotis.
Dust a flat surface with ragi flour and gently roll out a ball into a small circle.
Place a spoonful of paneer stuffing in the center of the rolled dough.
Gather the edges of the dough around the stuffing and gently flatten it into a roti using your fingers or a rolling pin.
Heat a non-stick pan or tawa (no oil required). Cook the roti on medium heat for 2-3 minutes on each side until it’s firm and lightly browned.
Serve hot.