Minty Paneer Onion Roti
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 8334 times
Cottage cheese is a versatile ingredient that lends itself to everything from rotis and subzis to desserts too. In the minty paneer onion roti, it blends with the dough to produce a soft and tasty, protein-rich roti that everybody will enjoy. The onions and mint provide a flavoursome twist to this wholesome treat.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
- Divide the dough into 6 equal portions and roll each portion into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using a little oil, till it turns golden brown in colour from both the sides
- Serve hot.
Nutrient values (Abbrv) per roti
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