Ragi Roti Stuffed With Paneer Pesto Recipe

Ingredients

• 3/4 cup ragi (nachni, red millet) flour
• 1/2 tsp ghee
• salt (namak) to taste
• ragi (nachni, red millet) flour for rolling
• 1 cup basil leaves
• 1 tbsp extra virgin olive oil
• 2 tbsp walnuts (akhrot)
• 1 tsp roughly chopped garlic (lehsun)
• salt (namak) to taste
• 2 tsp olive oil
• 3/4 cup paneer (cottage cheese) cubes

Steps

1. Combine all the ingredients in a deep bowl, mix well and knead it into a soft dough using enough hot water.
2. Divide the dough into 4 equal portions.
3. Roll out a portion of the dough into a 125 mm. (5”) diameter using a little ragi flour for rolling.
4. Heat a non-stick tawa (griddle) on a medium flame and when hot, place the roti gently over it.
5. Cook it till small blisters appear on the surface. Turn over the roti and cook for a few more seconds.
6. Cook it on an open flame till it puffs up and brown spots appear on both the sides. Make 3 more rotis.
7. Keep aside.
8. Heat the olive oil in a broad non-stick pan, add the prepared pesto and sauté on a medium flame for 2 minutes.
9. Add the paneer, salt totaste and sauté on a medium flame for 1 minute.
10. Divide into 4 equal portions and keep aside.
11. Place the ragi roti on a clean dry surface,
12. Place one portion of the paneer mixture over it and fold it over gently to form a semi-circle.
13. Serve ragi roti stuffed with paneer pesto immediately.