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Paneer, Palak and Methi Stuffed Roti

Tarla Dalal
06 December, 2024


Table of Content
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
6 rotis
Ingredients
For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
2 1/2 tbsp finely chopped fenugreek leaves (methi) leaves
2 1/2 tbsp finely chopped spinach (palak)
1 tbsp curd (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 leaves (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
- Combine all the ingredients into a deep bowl and knead into a soft using enough water.
- Cover and keep aside for 10 minutes.
- 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.
Paneer, Palak and Methi Stuffed Roti recipe with step by step photos
Nutrient values (Abbrv)per plate
Energy | 114 cal |
Protein | 3.4 g |
Carbohydrates | 13.5 g |
Fiber | 2.7 g |
Fat | 5.3 g |
Cholesterol | 0.4 mg |
Sodium | 16.2 mg |
Click here to view Calories for Paneer, Palak and Methi Stuffed Roti
The Nutrient info is complete

n_katira
March 13, 2025, midnight
These open toasted rotis taste great with a topping of spinach and crumbled paneer.