How to Cook Yummy Ragi tacos with paneer and corn filling

Ragi tacos with paneer and corn filling. Take some ghee in a kadhai and add cumin seeds, ginger-garlic paste, green chilli and onion. Cook for some time till the onion turns slight pink in colour. Take a mixing bowl and add ragi atta, whole wheat atta and ghee.

The other day I made these paneer bean veggies tacos and topped them with avocado cream sauce and fresh tomato salsa. The Ragi Paneer Stuffed Paratha is a healthy twist to the Classic Paneer Paratha, where the dough is made from ragi and atta and stuffed with a simple and quick paneer filling that can be served as a high protein breakfast or even as a indian diabetic breakfast or lunch. These grilled corn tacos are a fresh, healthy & easy summer dinner! You can cook Ragi tacos with paneer and corn filling using 26 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Ragi tacos with paneer and corn filling

1. Prepare of For the tacos.
2. You need 2 cup of ragi flour.
3. It's 1/2 cup of whole wheat flour.
4. You need to taste of Salt.
5. You need 1 tbsp of oil.
6. You need 1/4 tbsp of baking powder.
7. It's as needed of Water.
8. You need of For the tomato salsa.
9. Prepare 1 of tomato finely chopped.
10. You need 1 of onion finely chopped.
11. You need 2 of garlic cloves crushed.
12. It's to taste of Salt.
13. You need 1 tbsp of lime juice.
14. Prepare as needed of pickled jalapenos.
15. You need of For the corn and paneer filling.
16. It's 1 cup of paneer cubes.
17. Prepare 1/2 cup of boiled corn kernels.
18. You need 1 of onion finely chopped.
19. You need 1 of capsicum chopped.
20. It's 3 tbsp of cilantro or coriander finely chopped.
21. It's 2 of garlic cloves grated.
22. It's 1 tbsp of oil.
23. Prepare of For the garnishing.
24. It's 1 tbsp of beetroot julienne.
25. Prepare as needed of Mint leaves.
26. Prepare 5 tbsp of Sour cream.

The tasty filling is made of grilled corn, green beans, cheese & tangy tomatillo salsa. The combo of corn and tortillas meant that it was time for corn tacos! I was super surprised to find fresh tomatillos in Chicago, so I made fresh salsa. Ragi puttu, my favorite puttu of all time.

Ragi tacos with paneer and corn filling instructions

1. FOR TACOS : Mix ragi flour,wheat flour,oil,salt and baking powder in a big bowl and prepare a dough..
2. Roll 4 chapati with the dough. Heat a tava and semi cook these chapaties..
3. Now brush them with oil, fold them from centre and bake in a preheated oven on 180 degrees for 10 minutes or till crisp..
4. FOR TOMATO SALSA: Mix all ingredients for salsa in a big bowl and keep aside..
5. FOR PANEER AND CORN STUFFING: Take paneer in a bowl. Add salt,red chilli powder, chaat masala, cumin powder and black pepper powder to it. Give a nice mix. Keep aside..
6. Heat oil in a pan. Fry onions and garlic for a minute or till their raw smell goes. Now add paneer, capsicum and boiled corn kernels to it and saute for a minute. Sprinkle chopped cilantro over it. Switch off the gas..
7. ASSEMBLING: Take taco shell fill paneer and corn stuffing in it. Then put some tomato salsa over it. Repeat the process with all 4. Garnish with sour cream, beetroot julienne and mint leaves..
8. Serve it immediately..
9. Happy cooking and happy eating..

I love it more than my rice puttu and wheat flour puttu. But tapioca puttu is also my favorite. Ragi when made into puttu taste so different and healthy. I can have it for breakfast. I always add some bananas into the puttu when i steam them. paneer corn curry is flavoured with a rich and luscious paste of cashews, poppy seeds and taste-givers like ginger, onion and garlic.