Paneer Bhurji Roll

1. 1

   Prepare the roti dough.

   • In a bowl, mix the whole wheat flour and a pinch of salt.
   • Gradually add water and knead for 5-7 minutes to form a soft, smooth dough.
   • Cover the dough with a damp cloth and let it rest for 10 minutes.

   TIPResting the dough makes it more pliable and easier to roll out.
2. 2

   Make the paneer bhurji filling.

   • Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
   • Add the chopped onion and grated ginger. Sauté for 2-3 minutes until the onion turns translucent.
   • Add the chopped tomato and cook for another 2 minutes until soft.
   • Stir in the turmeric powder, garam masala, and salt.
   • Add the crumbled paneer and mix gently. Cook for 1-2 minutes until heated through.
   • Turn off the heat and stir in the chopped coriander leaves.

   TIPDon't overcook the paneer, as it can become tough and rubbery.
3. 3

   Cook the rotis.

   • Divide the rested dough into 4 equal portions and roll them into balls.
   • Dust a ball with dry flour and roll it out into a thin circle, about 6 inches in diameter.
   • Heat a tawa (griddle) over medium-high heat.
   • Place the roti on the hot tawa and cook for about 30 seconds, until small bubbles appear.
   • Flip and cook the other side for about a minute. Press gently with a spatula to help it puff up.
   • Repeat for the remaining dough balls.
4. 4

   Assemble the rolls.

   Place a cooked roti on a clean surface. Spoon about a quarter of the paneer bhurji filling onto one side of the roti. Roll it up tightly.

5. 5

   Serve or pack for later.

   Serve the paneer bhurji rolls immediately, or let them cool completely and wrap in foil or parchment paper for a lunchbox.

   TIPCooling the components before rolling prevents the roti from becoming soggy, which is ideal for packing.

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