Stuffed Bajra Paneer and Methi roti

Ingredients

For Rotis

For Stuffing

Instructions

  1. Method

    For the Rotis

    Combine the bajra flour,barley flour ,methi leaves  and salt together in a bowl and knead into a soft dough using enough hot water (approx. 3/4 cup).

    Divide into 8 equal portions and keep aside.

     

    How to proceed

    To make the stuffed bajra roti, divide the stuffing into 8 equal portions. Keep aside.

    Roll out a portion of the dough into 125 mm. (5”) diameter circle.

    Cook the roti on a hot non-stick tawa (griddle) till small blisters appear.

    Then cook the roti on an open flame till light brown spots appear on both the sides.

    Place a semi-cooked roti on a dry, flat surface, spread a portion of the stuffing evenly over it and fold it over.

    Cook on a non-stick tawa (griddle), using 1/4 tsp of oil, till golden brown spots appear on both the sides.

    Repeat step 2 to 6 to make 7 more stuffed rotis.

    Serve the stuffed bajra roti hot

  1. How to proceed

    To make the stuffed bajra roti, divide the stuffing into 8 equal portions. Keep aside.

    Roll out a portion of the dough into 125 mm. (5”) diameter circle.

    Cook the roti on a hot non-stick tava (griddle) till small blisters appear.

    Then cook the roti on an open flame till light brown spots appear on both the sides.

    Place a semi-cooked roti on a dry, flat surface, spread a portion of the stuffing evenly over it and fold it over.

    Cook on a non-stick tava (griddle), using 1/4 tsp of oil, till golden brown spots appear on both the sides.

    Repeat step 2 to 6 to make 7 more stuffed rotis.

    Serve the stuffed bajra roti hot.