Corn Paneer Ragi Quesadilla - By Chef Mrinal Bakshi

Ragi, also known as Finger Millet, is experiencing a revival in popularity due to its numerous nutritional benefits and versatility in cooking. It's a crop with various names across different regions of India, such as Mandia, Taidalu, Kodra, Nagli, and Marwa. Originally from Uganda, Ragi made its way to India around 1800 BC but faced a branding crisis, being labeled as a "poor man's grain" or famine food. However, its potential is being rediscovered, leading to its resurgence in modern cuisine.

Now, let's explore one delicious way to enjoy Ragi with this Corn Paneer Ragi Quesadilla recipe.

Ingredients:

For The Tortillas

- ¾ cup whole millet flour (Ragi Flour)

- ¼ cup refined flour

- ½ tsp red chili powder

- ½ tsp jeera powder

- 2 tsp oil

- Salt to taste

For The Stuffing

- ¾ cup grated paneer (cottage cheese)

- ½ cup coarsely crushed sweet corn kernels

- ¼ cup grated mozzarella cheese

- ¼ cup deseeded and chopped red tomatoes

- ½ cup finely chopped capsicum

- 3 tbsp tomato ketchup

- 2 tbsp mayonnaise (eggless)

- 1 tsp chopped green chilies

- ½ tsp dried mixed herbs

- 2 tbsp chopped coriander

- Salt to taste

- 1 tsp chili flakes

Other Ingredients

- 2 tbsp refined flour for rolling the Tortilla

- 3 tbsp oil for cooking

Method:

For the Tortilla

1. Combine all the ingredients in a deep bowl and knead into a soft dough using ½ cup of water.

2. Grease the dough well using oil. Cover and keep aside for 15 minutes.

3. Divide the dough into 5 equal portions.

How To Proceed to make Corn Paneer Ragi Quesadilla

1. Roll a portion into a 6” diameter circle using a little flour for rolling.

2. Place the rolled flatbread (Roti) on a hot tava, flip the side, and spread one portion of the stuffing on half of the roti. Fold it over to make a semi-circle.

3. Heat a non-stick griller and cook each quesadilla, using ½ tsp of oil until golden brown grilled spots appear on both sides.

4. Repeat steps 1 to 3 to make 4 more quesadillas.

5. Decorate the quesadilla using a tiny piping bag with colored mayonnaise and sprinkle the chopped parsley on top.

6. Serve hot with Mexican tomato salsa and fried potato wedges.