Fusion Ragi Protein Wrap

Ragi is a millet.  It is scientifically called Eleusine coracana.

But let’s not use the scientific term because we need to head to the kitchen to make this wrap and not the lab. (ha ha…) OK that was my first lame joke of the year 2023 (just for the records)

So, ragi known as finger millet in English, Nachni in Marathi should be on top of your list of healthy foods, if you are looking for a healthier version of yourself this year.   Ragi is very traditional to the Indian plate, for ages it has been used extensively in our villages.

In Goa, which is my native, ragi is used to prepare lots of nutritious foods eg. Tizan (it is a ragi pudding), ragi shirvoyo with sweetened coconut milk, ragi laddoos etc.

We urbanites need to incorporate this superfood if we have not done already.

The fact that ragi has high amount of calcium and potassium when compared to other millets or cereals is why we should give it a go.  And I know how much mothers find it difficult to incorporate foods like these into their child’s daily foods.  This is the reason I have come up with a ragi wrap which can be easily disguised and made to look more appealing to them.

The nutrient content of ragi is quite impressive (per 100g)

• Calcium 345 mg 

• Potassium 260 mg

• Iron 3.9 mg 

In the recipe the first step is to prepare a SOFT ragi roti.  Why soft?  so that you are able to wrap the stuffing without the wrap cracking while doing so.

Fusion Ragi Protein Wraps

Ingredients : 

• 1 ½  cup ragi/nachani
• ½  cup wheat flour
• 1 cup hot water
• 1 tsp oil

Stuffing :

• ½  cup shredded iceberg lettuce
• ½  cup sliced onions
• ½  cup tomato juliennes
• ½ boiled baby corn (sliced vertically)
• ½ cup spicy boneless roasted chicken  or lightly tossed paneer or  pan tossed soya nuggets 
• 1 tbsp low fat mayonnaise
• 1 tsp hot and sweet sauce
• 1 tsp ground black pepper
• Salt to taste

Method

• Take a bowl. Add ragi ,salt, pepper, 1 teaspoon oil and add the hot water to it.  Mix it well.
• Once the mixture cools down a bit add wheat flour to this ragi mixture and make soft dough. Keep it aside for 5-7 minutes.
• Take a tawa/griddle and heat it. Make 11-12 balls from the dough. Roll the rotis and cook it on the tawa like a roti.
• Once the roti is cooked remove on plate and cover it immediately after it is done otherwise it will become dry.
• While serving spread the mayonnaise, tomato ketchup then layer the filling vertically roll the wrap tightly and serve it immediately with your favourite dip or sauce.

Handy tips :

1. The wheat flour is used to bring binding in the dough, which otherwise would crack while rolling the wrap.
2. When you roll the dough, it should not be thin like roti otherwise it will break.
3. You can replace the veggies used for stuffing with your favourite salad vegetables. For instance, red and yellow bell peppers, zucchini, cabbage etc.
4. In place of spicy roasted chicken the vegetarians can use tossed paneer or soya nuggets (cooked)
5. The mayonnaise can be replaced with spiced hung yoghurt and you are good to go.