Preparation time: 15 minutes
Cooking Time: 25 minutes
1 cup ragi flour/red millet flour
½ cup wheat flour
4 tablespoon butter
½ cup milk
½ teaspoon pepper
1 cup paneer/cottage cheese
½ cup grated cheese
1 cup finely chopped tomatoes (deseeded)
½ cup finely chopped capsicum/green bell pepper
¼ cup finely chopped cucumber
2 tablespoon finely chopped mint leaves
½ cup pomegranate seeds
1 teaspoon ground black pepper
1 teaspoon oregano
Take a bowl. Add ragi flour, wheat flour, salt, pepper, butter and mix it well with hands till it looks like bread crumbs. Add milk gradually to knead hard dough. Let it rest for 15 minutes.
Make three balls and roll it about 10-12 inch diameter circle. Take a cookie cutter and make small circles from it. Dry roast it on the tawa on a low flame. Keep it aside.
Take a bowl. Add paneer, cheese, tomatoes, cucumber, capsicum, half pomegranate, half mint leaves and mix it. Add salt, pepper, oregano and mix it well.
For serving – Take a plate, arrange ragi circles. Put about 2 tablespoon of paneer mix, sprinkle pomegranate seeds, mint leaves and serve it immediately.
Note;- You can prepare ragi canapes in advance and store it in an air tight container.
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