Whole Wheat & Ragi Paratha with Spiced Paneer & Capsicum Filling
30 minutes
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About Whole Wheat & Ragi Paratha with Spiced Paneer & Capsicum Filling
Craving a flavorful and healthy flatbread? These whole wheat and ragi parathas are bursting with a vibrant spiced paneer and capsicum filling, offering a nutritious and delicious twist on a classic.Imagine sinking your teeth into the soft, wholesome dough, infused with the earthy aroma of ragi and the rich spices clinging to the paneer. Each bite is a delightful explosion of textures and tastes.Perfect for breakfast, lunch, or dinner, these versatile parathas are best enjoyed with a dollop of cooling yogurt or your favorite chutney. They're a guaranteed crowd-pleaser!
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Recipe Time & More
Prep25 minutes
Cook5 minutes
Total30 minutes
Ingredients
For the Dough
- 1 cup Whole Wheat Flour whole
- 1 cup Ragi Flour
- 1 1/2 tsp Salt
- Water as needed for the dough
For the Filling
- 2 Bell Peppers capsicum, finely chopped
- 50 gm Cottage Cheese shredded
- 1 Onion finely chopped, medium
- 1 in Ginger finely grated
- 2 clove Garlic minced
- 2 tsp Oil
- 1 1/2 tsp Salt or to taste
- 1/4 tsp Garam Masala
- 1/2 tsp Sambar Powder
- 1/4 tsp Curry Powder
- 1/4 cup Coriander Leaves finely chopped, fresh
Instructions
- In a large bowl, combine the whole wheat flour, ragi flour, and salt.
- Gradually add water and knead until a smooth and pliable dough forms. This will take about 5-7 minutes.
- Cover the dough and let it rest for at least 20 minutes. This allows the gluten to relax, resulting in softer parathas.
- Heat the oil in a pan over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the grated ginger and minced garlic. Sauté for another minute until fragrant, being careful not to burn them.
- Add the garam masala, sambar powder, curry powder, and salt. Sauté for 30 seconds to toast the spices and enhance their flavor.
- Stir in the chopped bell peppers and shredded paneer. Cook until the peppers are slightly softened, about 3-5 minutes.
- Remove from heat and stir in the chopped coriander leaves. Let the filling cool completely.
- Divide the dough into small equal-sized balls.
- Roll each ball into a thin circle, about 6 inches in diameter.
- Place a spoonful of the paneer and capsicum filling in the center of each circle.
- Bring the edges of the dough together to enclose the filling completely, pinching and sealing tightly to prevent leakage.
- Gently flatten the stuffed ball and roll it out again into a paratha, about 7-8 inches in diameter. Be careful not to tear the dough.
- Heat a tawa or griddle over medium heat.
- Cook the paratha for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Use a little oil or ghee as needed.
- Serve the hot parathas with yogurt or your favorite chutney.
Recipe Notes
Good To Know
- For extra softness, add a tablespoon of yogurt to the dough when mixing; this helps counterbalance the earthiness of raagi and keeps the parathas tender.
- If you prefer a smoky flavor, lightly roast the capsicum over an open flame before chopping and mixing into the stuffing.
- Prepare the filling in advance and refrigerate it for 30 minutes to help it firm up, making it easier to stuff and roll the parathas without tearing.
- For a vegan version, substitute paneer with firm tofu and use plant-based yogurt in the dough.
Expert Tips
- Don't overfill the parathas, as this can make them difficult to seal and cook evenly.
- Cook the parathas over medium heat to ensure they are cooked through without burning.
- Serve hot with your favorite chutney or raita for a complete meal.
Storage Instructions
- Store leftover parathas in an airtight container in the refrigerator for up to 3 days. Reheat on a griddle or in a microwave.
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Recipe Nutrition
Calories: 341kcalCarbohydrates: 63gProtein: 10gFat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 3gSodium: 2280mgFiber: 2gSugar: 2g
Jayanthy Asokan
Articles: 18
3 Comments
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Thanks for the inspiration! Looks tasty.
So delicious! Excited to make it.
Looks so yummy! Excited to make it.