Stuffed Paneer Bajra Roti


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Bajra is the staple diet in many parts of north-western india, where the locals enjoys it with garlic chutney, jaggery and homemade butter.

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Preparation Time: 
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Makes 8 servings
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Ingredients


For The Dough
1 1/2 cups bajra (black millet) flour
a pinch of salt

To Be Mixed Into A Stuffing
1/3 cup crumbled low fat paneer (cottage cheese)
2 tbsp chopped fenugreek (methi) leaves
1 green chilli , finely chopped
1 large tomato , finely chopped
salt to taste

For The Cooking
2 tbsp butter

Method
  1. For the dough, mix the bajra flour, salt and enough hot water to make a soft dough.
  2. Knead well, divide into 16 portions and roll out each portion into thin rotis.
  3. 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.
  4. Cook each stuffed roti on a tawa (griddle) on both sides with a little butter.
  5. Serve hot. If you like, apply a little butter before serving.

Tips
  1. Goodness Guide :
  2. Bajra is traditionally valued for its warming qualities.
  3. This roti is a rich source of complex carbohydrates, fibre and iron.
Nutrient values Per Serving :
ProteinChoFat
5.2 g 20.6 g 3 g
RECIPE SOURCE : PaneerBuy this cookbook
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