Paneer Methi Roti
by Tarla Dalal
Added to 260 cookbooks
This recipe has been viewed 37917 times
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 abounds in essential vitamins and minerals
- Combine all the ingredients in a deep bowl and knead into a soft dough, using little water. Cover with a lid and keep aside for 10 minutes.
- Divide the dough into 6 equal portions and roll out each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each roti, using ¼ tsp of oil, till it turns golden brown in colour from both the sides.
- Serve immediately with low-fat curds
Nutrient values (Abbrv) per roti
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.