Paneer Bhurji with Multigrain Roti

Name: Multigrain Roti
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.25 cup Atta (1 cup for dough, 0.25 cup for dusting); 0.25 cup Jowar Flour (Also known as sorghum flour); 0.25 cup Bajra Flour (Also known as pearl millet flour); 0.25 cup Ragi Flour (Also known as finger millet flour); 0.25 cup Besan (Also known as gram flour); 1 tsp Salt (Adjust to taste); 0.5 tsp Ajwain (Also known as carom seeds); 1 tbsp Kasuri Methi (Crushed between palms before adding); 1 tbsp Ghee (1 tsp for dough and 2 tsp for applying on rotis); 1 cup Warm Water (Approximately, for kneading)

Popularity

4.3

Nutrition per Serving

568

Calories

22g

Protein

57g

Carbs

28g

Fat

Recipes in this Meal

1. Paneer Bhurji

A quick and delicious North Indian scramble of crumbled paneer, onions, tomatoes, and spices. This savory dish comes together in under 25 minutes and is perfect with rotis or bread.

Prep10 min

Cook15 min

Servings4

Serving size: 1 serving

301cal

13gprotein

9gcarbs

23gfat

Ingredients

250 g Paneer (crumbled or grated)
2 tbsp Ghee (or a neutral oil)
1 tsp Cumin Seeds
1 large Onion (finely chopped)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (finely chopped, adjust to taste)
2 medium Tomato (finely chopped)
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust to heat preference)

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2. Multigrain Roti

A wholesome and nutritious Indian flatbread made from a blend of five different flours. These soft, fiber-rich rotis are packed with earthy flavors, making them a perfect healthy alternative to regular chapatis for any meal.

Prep20 min

Cook20 min

Servings4

Serving size: 1 serving

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About Paneer Bhurji with Multigrain Roti

This punjabi dish is perfect for breakfast. With 567.65 calories and 22.15g of protein per serving, it's a nutritious choice for your meal plan.

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1 tsp Coriander Powder

0.75 tsp Salt (or to taste)

1 tsp Kasuri Methi (crushed between palms)

0.5 tsp Garam Masala

3 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1
Sauté Aromatics (5-6 minutes)
- Heat ghee or oil in a non-stick pan or kadai over medium heat.
- Once hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 4-5 minutes until they become soft and light golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for another minute until the raw aroma disappears.
2
Build the Masala Base (6-7 minutes)
- Add the finely chopped tomatoes to the pan along with the salt. The salt will help the tomatoes cook down faster.
- Cook for 5-6 minutes, stirring occasionally and mashing the tomatoes with the back of your spoon, until they turn soft and pulpy.
- Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well.
- Sauté the masala for 1-2 minutes until you see oil beginning to separate from the edges of the mixture.
3
Add Paneer and Finish (2-3 minutes)
- Reduce the heat to low. Add the crumbled paneer and crushed kasuri methi to the pan.
- Gently mix everything together, ensuring the paneer is evenly coated with the masala without breaking it down too much.
- Cook for just 2-3 minutes, stirring gently. Overcooking will make the paneer tough and chewy.
- Turn off the heat. Sprinkle garam masala and fresh chopped coriander leaves over the top. Give it a final, gentle mix.
4
Serve
- Let the paneer bhurji rest for a minute to allow the flavors to meld.
- Serve hot with fresh roti, paratha, pav (bread rolls), or as a filling for sandwiches.

267cal

9gprotein

48gcarbs

6gfat

Ingredients

1.25 cup Atta (1 cup for dough, 0.25 cup for dusting)
0.25 cup Jowar Flour (Also known as sorghum flour)
0.25 cup Bajra Flour (Also known as pearl millet flour)
0.25 cup Ragi Flour (Also known as finger millet flour)
0.25 cup Besan (Also known as gram flour)
1 tsp Salt (Adjust to taste)
0.5 tsp Ajwain (Also known as carom seeds)
1 tbsp Kasuri Methi (Crushed between palms before adding)
1 tbsp Ghee (1 tsp for dough and 2 tsp for applying on rotis)
1 cup Warm Water (Approximately, for kneading)

Instructions

1
In a large mixing bowl (parat), combine 1 cup of atta, jowar flour, bajra flour, ragi flour, and besan. Add the salt, ajwain, and crushed kasuri methi. Whisk everything together for about 1 minute to ensure the flours and spices are evenly distributed.
2
Add 1 teaspoon of ghee to the flour mixture. Rub it in with your fingertips. Begin adding warm water, a little at a time, mixing and gathering the flour to form a dough. Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until the dough is soft, smooth, and pliable. It should not be sticky or too stiff.
3
Cover the dough with a damp kitchen towel or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the various grains to absorb water properly, resulting in softer rotis.
4
After resting, knead the dough again for 1 minute. Divide it into 8 equal-sized portions and roll each portion into a smooth ball. Take one ball, flatten it between your palms, and dredge it in the remaining dry atta.
5
On a clean, dry surface (chakla), roll the dough ball into a thin, even circle of about 6-7 inches in diameter. Use extra dry atta for dusting as needed to prevent sticking. While you roll, heat a tawa (flat iron griddle) over medium-high heat.
6
Carefully place the rolled roti on the hot tawa. Cook for about 20-30 seconds until you see small bubbles appear on the surface. Flip the roti using tongs.
7

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Cook the second side for about 45-60 seconds until light brown spots appear. Flip it again. Now, gently press the edges of the roti with a folded kitchen towel or a flat spatula to encourage it to puff up completely.

8

Once puffed and cooked with golden-brown spots on both sides, remove the roti from the tawa. Smear a little ghee on top. Repeat the process for all remaining dough balls, stacking the cooked rotis in a casserole or a cloth-lined container to keep them soft.

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