Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour
- Wheat flour - 1 cup
- Maida - 1 cup
- Oil - 2 tbsp
- Salt - half tsp
- Desi Ghee - 2-3 tbsp to apply on roti or paratha
- Tomato - 1 finely chopped
- Capsicum - 1 finely chopped
- Paneer - 200 grams, cut into small pieces
- Cabbage - 1 cup finely chopped
- Green peas - 1 cup
- Oil - 2 tbsp
- Cumin - half tsp
- Asafoetida - 1 pitch
- Turmeric Powder - 1/4 tsp
- Coriander Powder - 1 tsp
- Green chili - 1-2 finely chopped
- Ginger - 1 inch piece, grated
- Green coriander - 2 tbsp finely chopped
- Red chili powder - 1/4 tsp
- Salt - a little more than half a teaspoon (as per taste)
- Put the wheat flour and refined flour in a large mixing bowl, add the salt and oil, and mix well. Using lukewarm water, add little by little water and knead soft dough (a little less than 1 cup of water is used to knead this much dough). Cover the dough and set it aside for 20 minutes to allow it to rise and set. Once the dough is ready, prepare the stuffing.
- Heat half the oil in a pan, then add the peas. Fry the peas for 1-2 minutes, or until they become slightly soft, then cover and cook for 1 minute. Place the roasted peas in a bowl. Add the cavas and capsicum to the remaining oil and stir for 1 -2 minutes, until they soften slightly but remain crunchy. Fry and remove.
- Put the remaining oil in the pan, add cumin seeds and asafoetida when hot, turmeric powder and coriander powder, chopped tomatoes, green chilies, ginger, and red chilies, and mash the tomatoes while stirring with a spoon, cook well. Cook until the paneer, salt, and roasted vegetables are well combined, then add the green coriander and mix well. The stuffing is done.
- bake some bread
- Maintain the heat on the tawa. Make a small guava out of the dough, flatten it into a round shape, and shape it into a peda. Wrap the flour peda in dry flour and place it on a rolling wheel; roll it into a thin round 8-10 inches in diameter; place the rolled roti on the hot pan. When the roti is slightly roasted, flip it over, and when light spots appear on the other side, remove it from the pan and roast it on direct heat until light brown spots appear. Apply ghee to the roti and place it on a napkin or foil paper-lined plate. Prepare the second roti, or as many as you want, by roasting it in the same manner as the first.
- If your children prefer parathas to roti, make parathas instead. Roll them like roti, but after applying ghee or oil to both sides of the pan, flip and roast until light brown spots appear. Make as many parathas as you want.
- Frankie To make Frankie, place the roti or paratha on a plate, spread whatever chutney you like on the roti, and now keep 2-3 tbsp stuffing on the roti, put the roti on its side first. Fold the portion covering the stuffing, and now fold it from both sides to completely cover the stuffing. Wrap half of the portion with a file and place it on a plate; children can be served hot rolls by folding them in the same manner and placing them on a plate.
- If your children do not like spicy foods, keep the stuffing and fold it into a frankie without putting chutney on the roti. If your kids like tomato mother-in-law, spread tomato sauce on the roti first, then roll it up with the same stuffing. Prepare Paratha Frankie in the same manner.
- You can put whatever vegetables you want in the stuffing, such as beans, cauliflower, carrots, or boiled potatoes, and those who don't want to can leave them out.
Amount Per Serving Calories 610Total Fat 34gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 19gCholesterol 43mgSodium 980mgCarbohydrates 58gFiber 9gSugar 8gProtein 19g