Paneer and Methi Roti

by Tarla Dalal

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पनीर एण्ड मेथी रोटी - हिन्दी में पढ़ें (Paneer and Methi Roti in Hindi)

પનીર અને મેથીની રોટી - ગુજરાતી માં વાંચો (Paneer and Methi Roti in Gujarati)

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A nutritious and flavourful roti that is just right for a day packed with activity. It gives you all the protein, fibre and energy you need to walk through the day with vigour. The thoughtful combination of flours gives it an inviting aroma and an irresistible flavour and texture. The paneer makes the rotis soft, while the methi makes it more flavourful. Serve these rotis hot to enjoy its true taste.

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Paneer and Methi Roti recipe - How to make Paneer and Methi Roti

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Preparation Time: 5 mins Cooking Time: 15 mins Total Time: 20 mins 6Makes 6 rotis (6 roti )
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Ingredients

1/4 cup crumbled paneer (cottage cheese)
3/4 cup finely chopped fenugreek (methi) leaves
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup jowar (white millet) flour
1/4 cup besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 1/2 tsp finely chopped green chillies
salt to taste
oil for cooking

Method

Combine wheat flour, jowar flour, besan, turmeric powder, 1 tsp green chillies and salt in a bowl and knead into a soft dough using enough water. Keep aside.
Combine the paneer, fenugreek leaves, remaining ½ tsp of green chillies and salt in a bowl and mix well. Divide the topping into 6 equal portions and keep aside.
Divide the dough into 6 equal portions.
Flatten a portion of the dough and roll into a circle of 100 mm. (4”) diameter circle by rolling between 2 sheets of plastic and applying a little water on the inside of the plastic sheet if required.
Heat a non-stick tava (griddle), place the roti on it and spread a portion of the topping evenly over it.
Cook, using a little oil, till it turns golden brown in colour from both sides.
Repeat steps 4 to 6 to make 5 more rotis.
Serve immediately.