Paneer Stuffed Soya Wheat Flour Palak Roti
This recipe is a delicious and healthy way to enjoy paneer (cottage cheese) and spinach. It is wrapped in a soft and flavorful soyak palak roti. This recipe is vegetarian and gluten-free, making it suitable for many dietary preferences. It is also a great source of protein and calcium, thanks to the paneer. However, people with a dairy allergy should avoid this dish. Those with a soy allergy should substitute the soy flour with another gluten-free flour.
Allergen Information: Contains Dairy Allergy, Gluten Allergy, Soy Allergy
Nutrition Facts
Per serving
Energy
127 kcal
Protein
14 g
Carbs
15 g
Fat
1 g
Fiber
4 g
Ingredients
Common salt
0.5 tsp (2.5g)
Spinach
0.5 cup, chopped (100g)
Wheat Flour (Atta)
0.25 small bowl (20g)
Carom (Ajwain) Seeds
0.25 tsp (1.25g)
Soya flour
0.5 small cup (80g)
Cumin Powder
1 tsp (2g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Chopped Green Chilli
1 tsp (2g)
Chaat Masala
1 tsp (5g)
Paneer Homemade (Double Toned Milk)
0.25 cup, crumbled (50g)
Instructions
Preparation
1- Blanch and Puree Spinach: Wash spinach leaves, blanch them in boiling water for 2 minutes, and then blend into a fine puree. Set aside.
Prepare the Dough: In a mixing bowl, combine soya flour, wheat flour, spinach puree, carom seeds, and salt.
b. Gradually add water and knead into a soft, pliable dough. Cover and let it rest for 10-15 minutes.
Cooking Steps
1. Divide the dough into small, equal portions.
Roll out one ball into a small circle using a rolling pin.
Place a spoonful of paneer stuffing in the center of the rolled dough.
Bring the edges of the dough together to seal the stuffing, forming a ball.
Gently roll out the stuffed dough into a flat roti. Be careful not to tear the dough.
Heat a tawa over medium heat. Place the roti on the hot tawa and cook for 1-2 minutes on each side until golden brown spots appear, cook for another 1-2 minutes until fully cooked.
Repeat the process with the remaining dough and stuffing. Serve it.