Stuffed Paneer Bajra Roti
by Tarla Dalal
Added to 136 cookbooks
This recipe has been viewed 13388 times
Bajra is the staple diet in many parts of north-western india, where the locals enjoys it with garlic chutney, jaggery and homemade butter.
- For the dough, mix the bajra flour, salt and enough hot water to make a soft dough.
- Knead well, divide into 16 portions and roll out each portion into thin rotis.
- To proceed, spread a little stuffing on one roti. Then put another roti on top and press well so that it becomes one roti. Repeat for the remaining rotis and stuffing.
- Cook each stuffed roti on a tawa (griddle) on both sides with a little butter.
- Serve hot. If you like, apply a little butter before serving.
- Goodness Guide :
- Bajra is traditionally valued for its warming qualities.
- This roti is a rich source of complex carbohydrates, fibre and iron.
Nutrient values Per Serving :
| 5.2 g|| 20.6 g|| 3 g|
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