PALAK-PANEER ROTI / A WHOLESOME ROTI WITH SPINACH AND COTTAGE CHEESE

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PALAK-PANEER ROTI / A WHOLESOME ROTI WITH SPINACH AND COTTAGE CHEESE

Roti or Chapati or Phulka the Indian flatbread is a staple bread eaten throughout the whole extent of the country. This is the most common bread which is eaten with curries, dals and dry sabzi in the main course. This roti is prepared with different cereals like wheat, rice, maize and millets. Roti with wheat flour is the most loved one amongst all.

Generally, this bread is made plain, thin and puffed but go wild if you want to make it exceptionally flavoursome. Yes! You heard it right, I do the same by adding a few other ingredients into the dough to make it tastier. This roti of mine contains the finely chopped palak and soft n creamy homemade paneer. Palak and paneer always make a classic combination and you can’t go wrong with it. A few aromatics and spices make this humble roti an extraordinary. You can cook your roti on the hot tawa or on the open flame of the gas burner with the help of the tongs. This type of roti taste like the tandoori roti and a touch of ghee makes it divine

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PREP TIME – 30 MINUTES
COOK TIME – 10 MINUTES
COURSE – MAIN
CUISINE – NORTH INDIA
AUTHOR – BHARTI DHAWAN

ALL WE NEED TO MAKE PALAK-PANEER ROTI

•  Whole wheat atta/flour – 1 cup)/200 gms
•  Finely chopped and washed spinach/palak – 1 cup
•  Homemade Paneer/cottage cheese – 1/4 cup
•  Oil for dough – 1 tbsp
•  Ghee for the rotis – 2-3 tsp
•  Water for dough – 1 cup or as required
•  Grated ginger – 2 tsp
•  Finely chopped green chillies – 1-2
•  Salt – 2 tsp/to taste
•  Red chilly powder – 1 tsp
•  Roasted cumin/jeera powder – 1 tsp


HOW TO MAKE PALAK-PANEER ROTI DOUGH

  • Take a mixing bowl and add atta, oil, salt and all the spices(whole and powdered). Combine everything with hand
  • Next, add chopped spinach/palak, crumbled paneer, chopped green chillies and grated paneer
  • Add homemade paneer water slowly to the flour and combine it into a dough.
  • Work on the dough for 5 minutes. Cover it now for minimum 30 minutes
  • Next, wet your hand again and knead the dough again to make it softer. Divide the dough into equal sized balls
  • Now take a ball and roll into dry flour. Spread this ball into a thin disk with the help of a rolling pin


1- TAWA ROTI
• Drop the disk on hot tawa and cook this side until it gets light golden marks

  • Flip it again to cook the other side and apply little ghee on this side


2–  ROTI ON GAS BURNER(TOP)

  • When one side is cooked on tawa, transfer this roti on the gas burner with the help of tongs
  • Cook the roti all sides by rotating with the help of tongs
  • When cooked, remove the roti from stove and apply some ghee.
  • Cook all the rotis with any method of your choice and serve in your meal

NOTES AND TIPS

  • The leftover water after making homemade paneer/cottage cheese makes the roti dough very soft and creamy. you can feel the richness in each bite also this water is healthier as contains several minerals and vitamins
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