Sunday, June 14, 2009

pudina paneer roti

Ingredient: 4 cups Refined flour(sieved) 1 full tbsp Baking powder 1/2 teaspoon Soda bicarbonate Salt to taste 2 teaspoons Sugar 1 Egg or Ghee 1 cup Milk 2 tbsp Yogurt Oil 2 tablespoons 2 tsp kalonji Butter as required

For the filling 2 cups grated paneer 3 tbsp Oil 2 tsp Cumin seeds 2 medium sized 3 chopped Green chillies 1/2 cup fresh Coriander and mint chutney Salt as per taste


  1. Add baking powder, soda bicarbonate and salt to the sieved flour in a deep bowl . Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough.
  2. Add some oil. Cover with a damp muslin cloth and set aside for one hour.
  3. For the stuffing heat oil in a fry pan. Add cumin seeds anf fry till golden brown.Now add onions and green chillies and sauté on medium heat for a minute.
  4. Add Coriander and Mint Chutney and continue to sauté for another minute. Add grated paneer and salt, mix well and transfer onto a plate to cool. Divide into eight equal portions.
  5. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs.
  6. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again. Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans.
  7. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Apply enough water while sticking the naan.
  8. Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more.
  9. Straighten the cooker and gently dislodge the naan from the cooker wall.
  10. Cut into quarters and serve hot and brush with butter.

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