Paneer is a fresh cheese common in South Asian Cuisines. It is an unaged, acid-set, non-melting curd cheese made by curdlung heated milk with lemon juice, vinegar or any other food acids. Its crumbly and moist form is called chhena in eastern India.
Finger millet is known as Ragi in India. Ragi is very rich in protein, calcium, iron, vitamin B and dietary fiber.

Today I have used combination of ragi and wheat flour to make parathas to enhance the nutritive value.

This is very ideal for breakfast as it has a perfect combination of protein and carbohydrates. It’s easy to make and delicious to eat:)

Ingredients

Ragi flour- 1/2 cup

Whole wheat flour- 1 cup

Crumbled paneer- 1/2 cup

Jeera powder- 1 tsp

Red chilli powder- 1/4th tsp

Dry mango powder- 1/4tj tsp

Garam masala – 1/2 tsp

Salt to taste

Melted ghee- 2 tsps

Chopped coriander leaves- 1/2 cup

Method

Mash the paneer well to ensure that there are no lumps.

Add all the ingredients and mix. Add required amount of water to knead to a smooth dough. Cover and let it rest for 30 mins.

Divide into equal portions( can make 6-8 parathas).

Take one portion. Roll into a smooth ball.

Dust the rolling board, roll the dough into a uniform circle.

Cook on a hot tawa till both sides turn golden adding ghee.

Serve the paratha hot with vegetable gravy/ dal/ yogurt and pickle:)