30 grams ragi flour (finger millet/nagli), 30 grams whole wheat flour, 1 teaspoon Oleev olive pomace oil, Salt as per taste, 30 grams paneer, grated,  1 green chilli, finely chopped,  Few mint leaves (pudina), finely chopped, ¼ teaspoon cumin powder (jeera),  1.5 teaspoon of Oleev olive pomace oil,

Method

–              Start with kneading the dough by mixing ragi and wheat flour. Knead paratha dough for a couple of minutes until it gets smooth and elastic.

–              Next, add a teaspoon of oil to coat the dough and knead a little more.

–              Cover the ragi paratha dough and allow it to rest until you get the filling ready.

–              The next step is to make the paneer filling. In a mixing bowl, combine the grated paneer, green chillies, mint leaves, salt, cumin powder and mix all the ingredients well.

–              Divide into equal portions.

–              Finally, stuff the filling into the ragi paratha dough.

–              Dust the ragi paratha dough in flour, flatten it with your finger and place it on a flat surface. Roll it out thin. Take a portion of paneer filling and place it in the centre. Next, gather the sides of the paratha dough and bring all the sides together.

–              Dust the filled dough with some flour and roll it gently until you get desired thickness

–              Preheat the skillet on medium heat and grease it with a little oil. Place the filled ragi paneer paratha. Allow it to cook on medium heat for 30 to 45 seconds and flip over. Spread a little oil over the paratha and keep pressing the ragi paneer stuffed parathas to cook it evenly from every side.