Stuffed Bajra Paneer and Methi roti
Ingredients
For Rotis
For Stuffing
Instructions
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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
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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.
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