Paneer Methi Roti ( Low Calorie Healthy Cooking )


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Paneer Palak Methi Rotis rotis is an interesting variation of the common paneer parathas, this one is sure to win over several hearts with its mild flavour. The addition of methi and palak increases the iron content and vitamin a value substantially.

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Paneer Methi Roti is an interesting variation of the common paneer parathas, this one is sure to win over several hearts with its mild flavour. The addition of methi increases the iron content and vitamin A value substantially. Serve it with a bowl of low-fat curds, to make a complete meal. I’ve used wholesome whole wheat flour instead of maida, which is devoid of essential vitamins, minerals and fibre.

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Preparation Time: 
Cooking Time: 
Makes 6 rotis
Show me for rotis


Ingredients

3/4 cup whole wheat flour (gehun ka atta)
1/2 tsp oil
1/3 cup finely chopped fenugreek (methi) leaves
1/2 cup grated paneer (cottage cheese)
1 tbsp fresh low-fat curds (dahi)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
asafoetida (hing)
1/2 tsp sugar
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling
1 1/2 tsp oil for cooking

Method
  1. Combine all the ingredients together in a bowl and knead into a soft dough, adding water little by little if required. Keep aside for 10 minutes.
  2. Knead again using oil till smooth and divide into 6 equal portions.
  3. Roll each portion into thin a roti of 125 mm. (5”) in diameter using a little wheat flour for rolling
  4. Cook on a tava (griddle) on both sides using ¼ tsp of oil till brown spots appear. Serve hot.
Nutrient values Per Roti :
EnergyProteinCarbohydrateFatFibreIronVitamin A
89 calories 3.9 gm 15.5 gm 1.0 gm 0.4 gm 1.0 mg 197.3 mcg
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 on 20 May 14 04:17 PM


Soft gooey and flavor-filled these parathas are simply tempting... i usually make palak parathas but never thought that by adding paneer to it.. the complete taste and texture of this recipe would be so different... Nice one.
 on 10 Apr 13 12:41 PM


Healthy rotis with paneer and methi forming part of the whole wheat flour base.