We had some milk that split when heated (I was trying to turn it into dahi). So I turned it into a paneer (Indian Cottage Cheese) instead and stuffed into a flatbread ‘paratha’.

A friend asked for a good ‘roti’ recipe so I said, “Let me complicate my life (and her’s).” But it’s only slightly more complicated than ‘rotis’. Here goes:



-2cups whole wheat flour (Use the one from a South Asian grocery store, purely because there’s no self-rising agent mixed in that kind)

-1 cup warm water

-salt to taste

-2 tsp caraway seeds (Ajwain)

– 2 cups paneer

-1/2 tsp cumin powder

-1/2 tsp coriander powder

-2 green chillies (finely chopped)

How to:

1. Mix the salt, caraway seeds and flour.


2. Add in the warm water and knead a soft, pliable dough. (KitchenAid is bae).


3. Let the dough rest f0r 20-25 mins.

4. Meanwhile to make the stuffing mix shredded paneer with the coriander-cumin powders and green chillies.


5. Make baby balls from the dough.


6. Use a little flour to roll out the dough into small discs with a rolling pin.

7. Place some stuffing on this disc.


8. Fold it up. Roll it out again.


9. Roast on a heated pan till it’s done on both sides.


10. Remember to only turn it once on to the other side, else the parathas turn tough.


11. Enjoy with dahi/yogurt, achaar and chutney.

Posted by:Lalita Salgaokar

Butter-loving Mumbai bred New Yorker.

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