Wholesome Ragi Tacos
Fresh, light and so nutritious: these wholesome ragi tacos are going to become your go-to lunch this summer!
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The base is a soft beetroot ragi roti which is filled with a smashed avocado, a refreshing veggie salad and spiced paneer and everything gets topped with a creamy green curd. It’s so easy, so simple and honestly so delicious.
I made the roti inspired by the technique used to make thalipeeth and akki roti where you make a wet dough and spread it out with wet fingers instead of rolling it out with a rolling pin (it’s so much easier to shape into a circle too!).
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Wholesome Ragi Tacos
Fresh, light and so nutritious: these wholesome ragi tacos are going to become your go-to lunch this summer!
makes
3 tacos
prep time
10 min
cook time
15 min
Ingredients
Ragi Roti
- 1/2 cup ragi flour
- 1 small beetroot, grated
- salt, to taste
- 1/2 tsp sesame seeds
- 1/4 tsp carom seeds (ajwain)
- 1/4 cup water, adjust
- ghee, for spreading
Veggie Salad
- 1 tomato, chopped
- 1 cucumber, chopped
- 1 onion, chopped
- 5 pickled jalapeno slices, chopped
- juice of 1/2 lemon
- salt, to taste
Paneer
- 100g paneer (or tofu), sliced
- 1/4 tsp each of spices: salt, pepper, turmeric, chilli powder, coriander powder, onion powder, garlic powder
Curd Sauce
- 2 tbsp curd (or yogurt)
- 1 tbsp green chutney (or 1 tbsp chopped coriander + 1 green chilli, finely chopped)
More
- avocado, to smash on roti
- cooked beans like kidney beans or black beans, for extra protein
Instructions:
- Make the ragi dough: In a bowl, mix ragi flour, grated beetroot, salt, sesame seeds and ajwain. The beetroot adds natural moisture, so start with a small amount of water first and mix. The dough should look very wet and muddy, this makes it easier to spread by fingers. If you prefer a regular roti, add more ragi flour to make a firmer dough and roll it out instead.
- Shape the roti and cook: To shape the rotis, grease a sheet of parchment paper with ghee. Wet your fingers and spread the dough into a thin circle. This method is inspired by thalipeeth and akki Roti. Transfer the shaped roti onto a hot pan, parchment side up and carefully peel it off. Cook on both sides on medium low heat till firm and lightly crisp. Once done, place the hot rotis in a covered casserole for a few minutes, this helps them soften.
- Make the salad: Chop vegetables and mix them with lemon juice and salt. Simple and Fresh.
- Cook the paneer: Cut paneer (or tofu) into thin slices and cook on a pan with spices like salt, pepper, turmeric, chilli powder, coriander powder, onion powder and garlic powder till golden on all sides.
- Make the yoghurt sauce: Mix curd or yogurt with green chutney and that's it! If you don’t have green chutney, you can use chopped coriander and chopped green chilli instead.
- Assemble: Smash avocado onto the rotis with a fork, add the paneer, then top with the fresh salad and finally, drizzle over the curd sauce and that’s it: a light, fresh and super flavourful lunch is ready!
Recipe Video
Leave a Comment
mention how much calories for each receipe.
Love the creativity shivangi, Where’s the chopper from! Do a post/ video on your fav kitchen tools/utensils naa, love you!
That’s an amazing home-cooked meal which is nutritious and yummy at the same time……loved it😍😍
Response from shivangi kooks
yayyyy 💜
