Minty Paneer Onion Roti
by Tarla Dalal
Added to 21 cookbooks
This recipe has been viewed 13464 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
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.