Paneer Stuffed Baisa Roti: A Delicious Indian Snack Recipe
1 hour
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About Paneer Stuffed Baisa Roti: A Delicious Indian Snack Recipe
Elevate your snack game with this unique twist on traditional Baisa Roti! Our Paneer Stuffed Baisa Roti features a flavorful filling of creamy paneer cheese, sautéed onions, juicy tomatoes, and aromatic spices, all wrapped in a soft and flaky roti.This recipe is a delightful blend of textures and tastes, perfect for a quick teatime treat or a light and satisfying bite. The preparation is surprisingly simple, making it ideal for both novice cooks and seasoned chefs alike. Get ready to impress your family and friends with this irresistible homemade snack.Serve warm for the ultimate experience – the soft, savory filling and comforting spices will transport you to a culinary haven. Prepare to add this delicious recipe to your regular snack rotation!
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Recipe Time & More
Prep1 hour
Total1 hour
Ingredients
For the Paneer Filling
- 200 gm Cottage Cheese indian cheese, crumbled
- 1 Onion finely chopped, medium
- 1 Tomato finely chopped, medium
- 1 tsp Ginger-Garlic Paste
- 1.5 tsp Salt or to taste
- 1/2 tsp Chili Powder red
- 1 tsp Garam Masala
- 1/2 tsp Cumin Seeds jeera
- 1 tbsp Oil vegetable or canola
For the Roti
- 1.5 cup All-Purpose Flour maida
- 1/4 cup Water as needed to make dough
- 1/2 tsp Salt for the dough
- 1 tbsp Oil for the dough
- 1/4 cup Coriander dhania, chopped, for garnish
Instructions
Prepare the Paneer Filling
- Heat oil in a pan. Add cumin seeds and sauté until fragrant. Add ginger-garlic paste and sauté for a minute. Add chopped onions and sauté until softened. Add chopped tomatoes and cook until softened. Stir in salt, red chili powder, and garam masala. Add crumbled paneer and mix well. Cook for 2-3 minutes. Remove from heat and let cool.
Make the Roti Dough
- In a bowl, combine all-purpose flour and salt. Gradually add water while mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic. Add 1 tbsp oil to the dough and knead for another minute. Cover the dough with a damp cloth and let rest for 15 minutes.
Assemble and Cook the Baisa Roti
- Roll out small portions of the dough into circles. Place a spoonful of the paneer filling in the center of each circle. Bring the edges of the circle together to form a half-moon or envelope shape, sealing the edges firmly.
Shallow Fry and Serve
- Heat a little oil in a pan over medium heat. Carefully place the stuffed roti in the pan and shallow fry until golden brown and crispy on both sides. Cut into halves or squares. Garnish with chopped cilantro and serve hot.
Recipe Notes
Expert Tips for Perfect Paneer Stuffed Baisa Roti
- For extra flavor, marinate the paneer in a mixture of yogurt, ginger-garlic paste, and spices for at least 30 minutes before cooking.
- If the dough is too sticky, add a little more flour. If it's too dry, add a teaspoon of water at a time.
- To ensure the roti cooks evenly, use medium heat and don't overcrowd the pan.
- Feel free to experiment with different spices to customize the flavor of the filling. You can add green chilies for extra heat or some chopped cashews for added texture.
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Recipe Nutrition
Calories: 98kcalCarbohydrates: 16gProtein: 2gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 570mgFiber: 1gSugar: 1g
Jiya Makhija
Articles: 42
4 Comments
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This looks so inviting! I’m eager to try it.
Looks incredible! Thanks for the details.
So delicious! Excited to make it.
This is exactly what I was looking for!