For the chapathi dough:-
- Wheat flour – 2 cups
- Ghee – 1 tbsp.
- Sugar – 1/4 tsp.
- Salt – 1 tsp.
- Thick curd – 1.5 heaping tsp.
- Water – 3/4 cup (approx.)
For the paneer filling:-
- Paneer – 300 grams, cut into 1″cubes
- Thick curd – 1/4 cup
- Salted butter – 1 tbsp.
- Kasoori methi – 2 tbsps.
- cashew paste – 1 tbsp.
- Black salt – 1 tsp.
- Kashmiri chilly powder – 1 tsp.
- Roasted and ground cumin powder – 2 tsps.
- Cilantro – 2 tsps. + 1/4 cup; finely chopped
- Chaat masala powder – 1 tsp.
- Sugar – 1 tsp.
- Julienned capsicum (different colours) – 3/4 cup
- Sliced onion – 1 cup
- Egg – 1 number, beaten with a pinch of salt & pepper powder
- Oil – as needed
- Make a soft dough with the wheat flour, salt, sugar, ghee, thick curd and water. Cover & keep it aside for 30 minutes.
- To make the paneer filling, mix together all the ingredients from 1-13(written under “for the paneer filling”). Cook till mixture turns dry. This will take around 7-10 minutes on medium heat.
- Divide the prepared dough into 8 equal portions. Take a dough ball & roll it into a thin circle. Place the rolled out roti on a hot tawa & cook till bubbles appear on the surface. Apply 1 tbsp. of beaten egg on the uncooked surface & flip the roti. Cook the other side of the roti.
- Take the roti (the side with egg facing you) & place a portion of the paneer mixture on it in a row. Roll the roti tightly. Repeat with other dough & filling portions.
- Just before serving, pan fry the rolls till golden brown in colour.
- Serve hot.
Source:- Vanitha Magazine