Eat One, Grab All Paneer wali rotis (Cottage cheese Indian flatb

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“From the Weekend magazine. I hope you enjoy these.”
1hr 20mins

Ingredients Nutrition


  1. Place flour in a large mixing bowl.
  2. Add water.
  3. Knead into a smooth, soft and pliable dough.
  4. Cover with a damp cloth.
  5. Keep aside for 20 minutes.
  6. Heat 1 tbsp.
  7. ghee in a non-stick frying pan.
  8. Add onion.
  9. Fry till golden in colour.
  10. Add the peeled and chopped tomato, grated ginger, red chilli powder and green chillies.
  11. Saute for a few minutes (until the mixture is dry).
  12. Add paneer.
  13. Saute till the mixture turns light brown.
  14. Remove from heat.
  15. Add salt, pepper and corriander leaves.
  16. Mix well.
  17. Keep aside.
  18. Remove the damp cloth from the dough.
  19. Knead the dough once again for 2 minutes.
  20. Divide the dough into 10 equal portions.
  21. Shape each portion into a ball.
  22. Flatten each ball of dough.
  23. Roll into flat round discs (rotis).
  24. Place 1 tbsp.
  25. of the paneer mixture in the center of the roti.
  26. Fold up the edges from all sides to cover up and enclose the paneer mixture.
  27. Dip the stuffed dough balls into dry whole wheat flour (known as"atta" in Hindi).
  28. Roll out again into flat discs (rotis).
  29. Cook each roti on a hot griddle (tawa), adding a little ghee on both sides, as the rotis cook.
  30. Make sure the rotis are well cooked on both sides and the edges.
  31. Serve hot with chilled plain low-fat yogurt.

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