This is an extremely soft and tasty Roti, with very few ingredients. Always potato and paneer lend a soft texture to the rotis. Stay soft for a long time.
Ingredients
Whole wheat flour - 3/4 cup
Jeera - 1 tsp
Ghee - 1 tsp
Gingely oil - 1/2 tsp
Potato - 1, medium sized, pressure cooked and mashed without any lumps
Crumbled paneer from 2 cups of milk
Green chillies - 3, pulsed
Coriander/cilantro leaves - a handful, washed and chopped
Salt to taste
Oil and ghee mixed, as required to cook the rotis
Recipe Cuisine: North Indian; Category: Breakfast/Lunch/Dinner
Prep time: 10 mts; Cooking time: 40 mts
Yields 9 rotis
Wheat flour, mashed potato, crumbled paneer, crushed green chillies, chopped coriander leaves, salt to taste and ghee....all ready to be kneaded into a soft, pliable dough
After kneading, use that 1/2 tsp gingely oil, to smoothen the dough, leave it aside for 10 mts
9 balls pinched, and wheat flour kept to dust
Thin rotis rolled out
First dry roasted both sides, then a drop of oil and ghee mixed is used to roast both sides, till some golden dots appear
Serve this superb rotis with Lobia dhal
This post first appeared in www.malpatskitchen.com
Categories: Paneer dishes, Rotis & Stuffed Parathas
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