Paneer And Methi Roti Recipe

Ingredients

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

Steps

1. 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.
2. 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.
3. Divide the dough into 6 equal portions.
4. 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.
5. Heat a non-stick tava (griddle), place the roti on it and spread a portion of the topping evenly over it.
6. Cook, using a little oil, till it turns golden brown in colour from both sides.
7. Repeat steps 4 to 6 to make 5 more rotis.
8. Serve immediately.