Anushree Bhattarai Poudel
| 1 minute to read
Scrambled Paneer & Roti
- Paneer - 100 gm
- Wheat Flour - 60 gm
- Ghee - 10 gm
- Tomato - 75 gm
- Onion - 25 gm
- Salt Turmeric Garam Masala Coriander & Cumin Powder Coriander Ginger & Garlic - chopped Green chilly - chopped Red chilli powder Chaat masala
Firstly, i had roti made out of 60 gm wheat flour from the day above. Cut it into strips and set aside.
In a bowl, add crumbled or chopped paneer into really small pieces and coat with a little chaat masala and red chilli powder. Set aside for a while.
In a pan, heat ghee and saute ginger, garlic and green chilly.
Then add onion. Once onion is a little translucent add tomato.
Add in all the remaining dry spices and cook for a few minutes. (May add a little water if it becomes too dry)
Then add in the paneer and mix well.
Once the paneer seems cooked, add in the roti strips and cook for about 4 mins.
Lastly, add in chopped coriander and gently mix.
Serve hot and enjoy!