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
Hi Shivangi,
I just made this recipe. So yummy. Its very filling and tasty. My new favorite.
Thanks for always sharing such easy recipes.
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 💜
