| 1 minute to read
- paneer (grated) 70g
- soya chunk powder 25g
- wheat flour 20g
- rava/ semolina 20g
- besan/ chickpea flour 10g
- bottle gourd/ lauki (grated) 50g
- onions (finely chopped) 20g
- green chillies (finely chopped) 1-2 ginger (grated) 1/5 of an inch
- coriander leaves 20g methi Fenugreek leaves 30g
- red chilli powder 1/2 tsp
- turmeric powder 1/3 tsp
- cumin seeds 1/2 tsp
- fennel seeds 1/2 tsp
- coriander powder 1/3 tsp
- stevia 1-2 pinches
- amchur 1/3 tsp
- salt as per taste
grated paneer+ rava+ wheat flour+ besan+ soya chunks powder+ add all mentioned veggies (finely chopped)+ all spices. form a dough you can divide them in approximately 5-6 dough balls.
roll the dough balls into flat bread/ chapati/ thepla/ thalipeet using a rolling pin or fingers. I flattened the dough with my fingers on a pvc food wrap (one can also use back of a empty ghee/ oil packet)
gently peel and place the flatenned dough on a hot skillet/ tawa.
cook on both sides using a spatula.
(no ghee or oil required as it already has paneer, Which has ample amount of fats to soften it)
quick tip: stevia will give it a slight gujurati cuisine taste. omit if you dislike sweetness in your meal. flattening and peeling the dough might need a little experience. kindly reach out to the star chef of the house. also if available- grease a little oil or ghee on the wrap before flattening. this should help you peel it easily.
makes for an excellent snack/ meal during this monsoon. enjoy HOT for best taste