Stuffed Paneer and Carrot Ragi Paratha

Stuffed Paneer and Carrot Ragi Paratha

IMG_2187A gluten-free diet is a diet that excludes the protein gluten. Gluten is found in grains such as wheat, barley, rye, and a cross between wheat and rye called triticale.

A gluten-free diet is primarily used to treat celiac disease. Gluten causes inflammation in the small intestines of people with celiac disease. Eating a gluten-free diet helps people with celiac disease control their signs and symptoms and prevent complications.Gluten is found in many high-carb foods because they are often grain-based.

DFT is not only diabetic friendly but has also stepped up to go ” GLUTEN FREE” this time! Enjoy the gluten-free diabetic friendly recipes from the DFT bunch! I am contributing Stuffed Paneer( cottage cheese) & Carrot paratha!!


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High-carb foods can raise your blood sugar, so be cautious when consuming them.If you have Diabetes going Gluten free sometimes can be good for you, but if you have celiac dsease also, you absolutely should go gluten-free. It’s the only way to avoid the pain and damage caused by eating even a little gluten.

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Parathas are one of the most popular unleavened flatbreads in the northern part of the Indian Subcontinent and they are made by baking whole wheat dough on a flat Pan , and finishing off with shallow frying. Parathas are made plain or stuffed. The most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). ‘Many other alternatives exist such as leaf vegetables, radishes, cauliflower, and/or paneer. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, yogurt or a raita or with meat or vegetable curries. Some roll the paratha into a roll and eat it with tea, often dipping the paratha. Today for the gluten free theme, I used ragi Paratha stuffed with Paneer and Carrot.
Finger millet also known as Ragi in India is one of the important cereals which occupies the highest area under cultivation among the small millets.

Read more in FOOTNOTES


Recommended Potion-2 medium sized Paratha


  • Servings: 4
  • Time: 15 minutes
  • Difficulty: easy
  • Print


For Dough
1 cup ragi flour
salt to taste
warm water

For Stuffing
1 grated carrot Medium sized
1/2 cup low fat crumbled paneer (cottage cheese)
1/3 cup finely chopped cilantro (dhania) leaves
1 tsp finely chopped green chili
1/2 tsp cumin powder
salt to taste

Other Ingredients
2 tsp oil for brushing the Parathas
ragi flour for rolling Paratha



1.For making dough ,Combine all the ingredients in a bowl and knead into soft dough using enough warm water. The dough will be soft but not elastic as it has no gluten.
2. Mix all the ingredients f filling in a bowl.
3. Divide the dough into 4 equal portions and roll each portion into a circle using dry ragi flour for rolling.
4. Put a tbsp. of the filling on the roti and seal from all sides. Roll gently again to make a circle. It could be difficult, so be patient.If you find it tough with a rolling pin you can also use your hand to spread the paratha.
5. Heat a non-stick tava (griddle) and cook the paratha, brushing a tsp. of oil on both sides till it turns golden brown in color from both the sides.

Serve immediately with Chutney or yogurt !



Finger millet also known as Ragi in India is one of the important cereals which occupies the highest area under cultivation among the small millets. The state of Karnataka is the largest producer of ragi in India. Ragi is a crop which can withstand severe drought conditions and can be easily grown throughout the year. Nutritionally, when ragi is used as a whole grain, it is higher in protein and minerals in comparison to all other cereals and millets. It is a remarkable source of protein, making it perfect for vegetarian diets.

Read more: Health Benefits of Ragi

Allowed foods

Many healthy and delicious foods are naturally gluten-free:

Beans, seeds and nuts in their natural, unprocessed form
Fresh eggs
Fresh meats, fish and poultry (not breaded, batter-coated or marinated)
Fruits and vegetables
Most dairy products
It’s important to make sure that they are not processed or mixed with gluten-containing grains, additives or preservatives. Many grains and starches can be part of a gluten-free diet, such as:

Corn and cornmeal
Gluten-free flours (rice, soy, corn, potato, bean)
Hominy (corn)

Always avoid

Avoid all food and drinks containing:

Barley (malt, malt flavoring and malt vinegar are usually made from barley)
Triticale (a cross between wheat and rye)

Read more
For information please refer to these links

I am not a nutritionist or dietician. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietician before making any changes to your diet.

Please check the other wonderful DFT team recipes
1. Sonal Gupta…/paneer-tofu-ke…/
2. Parvathy V Nair…/kambu-bajra-dosai…/
3Prachi Garg…/zucchini-pancakes-with-yogurt-…/
4. Shailja Tomar Gonsalves…/moroccan-vegetable-st…/
5. Anupama Nagarajakumar…/
6. Apsara Gopalarathnam…/gongura-leaves-chutney-or-thu…/
7. Suchitra Kamath-Bhat
8. Srividhya Gopalakrishnan

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