Ragi Flour Spinach Paneer Frankie
Ragi Flour Spinach Paneer Frankie is a healthy and delicious Indian wrap. The ragi (finger millet) flour base provides a gluten-free and nutrient-dense alternative to regular wraps, while the spinach and paneer stuffing make it a protein-packed and fiber-rich option. It's an excellent choice for a light lunch or dinner.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
140 kcal
Protein
4 g
Carbs
23 g
Fat
3 g
Fiber
4 g
Ingredients
Ragi flour
1 small cup (100g)
Cumin seeds
0.5 tsp (2.5g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Plain Water
1 small glass (150g)
Spinach
0.25 cup, chopped (50g)
Paneer Homemade (Toned milk)
0.25 crumbled, cup (50g)
Chopped Onion
0.25 small cup (25g)
Clove Garlic, Minced
1 tsp (5g)
Red chilli Powder
0.25 tsp (1.25g)
Chopped Green Chilli
1 tsp (2g)
Olive Oil
1 tsp (5g)
Instructions
Preparation
Blanch Spinach:
-Wash spinach thoroughly, blanch it in boiling water for 2 minutes, and immediately transfer to ice water. Chop finely.
Prepare Dough:
-Mix ragi flour, salt. Gradually add water and knead into a soft dough. Rest for 15 minutes.
Cooking Steps
Divide the dough into equal portions and roll them into small balls.
Roll out each ball on a flat surface into a thin, circular wrap using a rolling pin. Use dry flour if needed to prevent sticking.
Heat a tawa (flat griddle) and cook each roti on medium heat for about 30 seconds on each side until you see brown spots. Set aside.
Heat oil in a pan and add cumin seeds. Let them splutter.
Add minced garlic and sauté until fragrant.
Add chopped onions and green chilies. Sauté for 2-3 minutes until onions turn translucent.
Add red chili powder, garam masala, and salt. Cook until the tomatoes turn soft.
Stir in the chopped blanched spinach and cook for 1-2 minutes.
Add crumbled paneer and mix well. Cook for another 2-3 minutes. Remove from heat and let it cool slightly.
Take one prepared ragi roti and spread a thin layer of mint-coriander chutney.
Place a portion of the paneer-spinach filling in the center.
Fold the sides of the roti to form a franky.