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Looking for a healthy and filling breakfast? Try this Ragi Paneer Paratha — soft, nutritious, and naturally gluten-free. Made with ragi flour, paneer, vegetables, and moringa leaves, this paratha is packed with flavor and perfect for breakfast, lunchboxes, or a light meal.
If you enjoy millet-based recipes, this easy paratha is a great way to include ragi in your daily diet.
Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 6 parathas
Ingredients
1 cup ragi flour
1 tsp ginger garlic paste
1 green chilli, finely chopped
1 small onion, finely chopped
1 small carrot, grated
200 g paneer, grated
2–3 tbsp chopped moringa leaves (optional)
1 tsp red chilli powder
½ tsp turmeric powder
1 tsp cumin powder
1 tbsp white sesame seeds
1 tsp dried fenugreek leaves (kasuri methi), crushed
Salt to taste
Water, as required for kneading
Ghee, for cooking
Method
In a mixing bowl, combine ragi flour, ginger garlic paste, green chilli, onion, carrot, paneer, and moringa leaves.
Add red chilli powder, turmeric powder, cumin powder, sesame seeds, crushed kasuri methi, and salt. Mix everything well.
Gradually add water and knead into a soft dough. Let the dough rest for about 5 minutes.
Lightly grease parchment paper. Take a portion of the dough and flatten it with your palms to form a medium-thick paratha.
Heat a pan on medium flame and carefully place the paratha on it. Cook on both sides with ghee until golden brown.
Serve hot with curd, butter, or green chutney.
Tips
• Keep the dough slightly soft as ragi flour absorbs more water.
• Flatten the paratha on parchment paper since ragi dough is gluten-free and delicate.
• Cook on medium heat for a soft texture.
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