Paneer, Palak and Methi Stuffed Roti
by Tarla Dalal

Your nutrient requirement increases during the third trimester, but your appetite may not. So you need to have energy rich foods that are a good combination of 2 to 3 food groups to supplement your needs. This roti has leafy vegetable and a dairy product which will provide you with calcium, iron and protein in one dish. Have these with a glass of buttermilk or fruit juice to keep you going.

This recipe has been viewed 33482 times

5/5 stars 100% LIKED IT
1 REVIEW ALL GOOD

Paneer, Palak and Methi Stuffed Roti recipe - How to make Paneer, Palak and Methi Stuffed Roti

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
2 1/2 tbsp finely chopped fenugreek (methi) leaves
2 1/2 tbsp finely chopped spinach (palak)
1 tbsp curds (dahi)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp sugar
salt to taste

To Be Mixed Into A Stuffing
5 tbsp finely chopped fenugreek (methi) leaves
5 tbsp finely chopped spinach (palak)
1/4 cup grated paneer (cottage cheese)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
3 tsp oil for cooking

Method
For the dough

Combine all the ingredients into a deep bowl and knead into a soft using enough water.
Cover and keep aside for 10 minutes.

How to proceed

Divide the stuffing into 6 equal portions and keep aside.
Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling.
Put 1 portion of the stuffing on one half of the roti and fold it over to make a semi-circle.
Heat a non-stick tava (griddle) and cook the stuffed rotis, using ½ tsp of oil, till it turns golden brown in colour from both the sides.
Repeat with the remaining rotis and stuffing to make 5 more stuffed rotis.
Serve immediately.