Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Prep35 min
Cook15 min
Servings4
Serving size: 1 serving
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
A rich and aromatic Bengali specialty where tender paneer is slow-cooked in a spicy, thick onion-tomato masala. The 'koshano' technique creates an intense flavor that clings to every piece, making it a perfect side for rotis or parathas.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
Creamy, protein-packed paneer kasa with soft rotis and a crisp salad. Soul-satisfying!
This odia dish is perfect for dinner. With 662.39 calories and 23.76g of protein per serving, it's a high-fiber option for your meal plan.
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
402cal
14gprotein
15gcarbs
32gfat
Ingredients
250 g Paneer (cut into 1-inch cubes)
1 cup Onion Paste (from 2 medium onions)
0.75 cup Tomato Puree (from 2 medium tomatoes)
0.25 cup Curd (whisked until smooth)
1 tbsp Ginger Garlic Paste
4 tbsp Mustard Oil
1 pc Bay Leaf
1 inch Cinnamon Stick
3 pcs Green Cardamom (lightly crushed)
3 pcs Cloves
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color, adjust for heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Salt (or to taste)
0.5 tsp Sugar (to balance flavors)
0.75 tsp Garam Masala
1 tsp Ghee (for finishing)
0.5 cup Warm Water (adjust for desired consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Paneer
Cut the paneer into 1-inch cubes. For extra soft paneer, you can soak the cubes in warm salted water for 10 minutes, then drain.
Heat 1 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium heat.
Gently shallow-fry the paneer cubes for 2-3 minutes until they are light golden on all sides. Remove with a slotted spoon and set aside.
2
Temper Spices and Sauté Aromatics (Koshano)
In the same pan, add the remaining 3 tbsp of mustard oil. Heat until it is slightly smoking to reduce its pungency.
Reduce the heat to medium-low. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for about 30 seconds until they become fragrant.
Add the onion paste. Cook for 8-10 minutes, stirring frequently, until the paste turns golden brown and the oil begins to separate from the masala. This slow cooking process, 'koshano', is crucial for developing deep flavor.
Add the ginger-garlic paste and continue to sauté for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala Base
Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and you see oil glistening on the surface.
Lower the heat completely. Add the turmeric powder, Kashmiri red chili powder, cumin powder, coriander powder, and salt. Stir well and cook for 1 minute, ensuring the spices don't burn.
4
Incorporate Yogurt and Paneer
With the heat still on low, add the whisked curd. Stir continuously and vigorously for 2-3 minutes to prevent it from curdling. Cook until the oil separates from the masala once again.
Add the fried paneer cubes and the sugar. Gently fold them into the masala to coat evenly.
Pour in 1/2 cup of warm water, stir gently, and bring the gravy to a gentle simmer.
5
Simmer and Finish
Cover the pan with a lid and let the curry simmer on low heat for 5-7 minutes. This allows the paneer to absorb all the rich flavors of the gravy.
Turn off the heat. Sprinkle the garam masala and drizzle the ghee over the curry. Give it a final gentle stir.
Let the Paneer Kasa rest, covered, for 5 minutes before serving. Garnish with freshly chopped coriander leaves.
