Minty Paneer Onion Roti
by Tarla Dalal
05 Jul 2014
This recipe has been viewed 22417 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.
Minty Paneer Onion Roti recipe - How to make Minty Paneer Onion Roti
Preparation Time: Cooking Time: Total Time:
Makes 6 rotis
2 tbsp finely chopped mint leaves (phudina)
1/4 cup grated paneer (cottage cheese)
1/4 cup finely chopped onions
1 cup whole wheat flour (gehun ka atta)
1 tsp finely chopped green chillies
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method
- Method
- 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 per roti
| Energy | 141 cal |
| Protein | 3.6 g |
| Carbohydrates | 16.9 g |
| Fiber | 2.8 g |
| Fat | 6.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 90.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 9.6 mcg |
| Calcium | 46 mg |
| Iron | 1.3 mg |
| Magnesium | 30.3 mg |
| Phosphorus | 98 mg |
| Sodium | 4.6 mg |
| Potassium | 75.2 mg |
| Zinc | 0.5 mg |
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