A healthy paratha made using ragi flour.
PANEER STUFFED NACHNI PARANTHA
Ingredients
1 cup finger millet (ragi/ nachni) flour
200 grams cottage cheese (paneer), grated
Salt to taste
½ tbsp white unsalted butter (makhan) + for applying + for garnish
1 medium onion, finely chopped
1 tbsp Tata Sampann Paneer Masala
1 inch ginger, finely chopped
1-2 green chillies, finely chopped
2 tbsps freshly chopped coriander leaves
Coriander sprig for garnish
Pickle to serve
Raita to serve
Method
1. Heat 1 cup water in a deep non-stick pan, add salt and let the water come to a boil. Add the flour and mix well, switch the heat off.
2. Transfer the dough mixture into a plate, knead the dough using the back of a stainless steel bowl till mixture becomes warm.
3. Dip hand in water and knead the mixture into a soft dough. Cover with a muslin cloth and set aside for 15-20 minutes.
4. Heat butter in a non-stick pan, let it melt. Add onion and mix well. Add Tata Sampann Paneer Masala and mix well. Cook for 1-2 minutes.
5. Add ginger, green chillies and cook till the onion is translucent.
6. In a large bowl, add paneer, chopped coriander and the cooked onion mixture. Mix well. Add salt, mix well and set aside to cool slightly.
7. Divide the dough into equal small portions and shape them into balls.
8. For making one parantha, roll 2 dough balls into nachni flour and flatten them into small discs.
9. Place a portion of the prepared stuffing on one disc and spread it evenly leaving ½ inch of the edge.
10. Place the other disc on top and pinch the edges to seal them. Lightly roll the prepared parantha.
11. Heat a non-stick tawa, dust the excess flour from the parantha and place it on the hot tawa.
12. Cook for 1-2 minutes on medium heat, flip and cook the other side for 1-2 minutes.
13. Apply butter on both sides and cook till crisp. Take it off the heat, cut into half and transfer to a serving plate.
14. Garnish with butter and coriander sprig. Serve hot with pickle and raita.
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