Prep 45 mins
Cook 35 mins
From the Weekend magazine. I hope you enjoy these.
- 4 cups wheat flour
- water, to knead
- 1 tablespoon ghee
- 1 onion, finely chopped
- 1 small tomatoes, finely chopped
- 1 teaspoon ginger, grated
- 4 green chilies, finely chopped
- 1⁄2 teaspoon red chili powder
- 1 1⁄2 cups panir, crumbled (cottage cheese)
- 2 tablespoons coriander leaves, washed and finely chopped
- oil or ghee, to shallow fry
- Place flour in a large mixing bowl.
- Add water.
- Knead into a smooth, soft and pliable dough.
- Cover with a damp cloth.
- Keep aside for 20 minutes.
- Heat 1 tbsp.
- ghee in a non-stick frying pan.
- Add onion.
- Fry till golden in colour.
- Add the peeled and chopped tomato, grated ginger, red chilli powder and green chillies.
- Saute for a few minutes (until the mixture is dry).
- Add paneer.
- Saute till the mixture turns light brown.
- Remove from heat.
- Add salt, pepper and corriander leaves.
- Mix well.
- Keep aside.
- Remove the damp cloth from the dough.
- Knead the dough once again for 2 minutes.
- Divide the dough into 10 equal portions.
- Shape each portion into a ball.
- Flatten each ball of dough.
- Roll into flat round discs (rotis).
- Place 1 tbsp.
- of the paneer mixture in the center of the roti.
- Fold up the edges from all sides to cover up and enclose the paneer mixture.
- Dip the stuffed dough balls into dry whole wheat flour (known as"atta" in Hindi).
- Roll out again into flat discs (rotis).
- Cook each roti on a hot griddle (tawa), adding a little ghee on both sides, as the rotis cook.
- Make sure the rotis are well cooked on both sides and the edges.
- Serve hot with chilled plain low-fat yogurt.