SHINGARA PANEER PARATHA
Ingredients
- 30g shingara flour
- 30g paneer
- ¼ tsp red chilli powder
- ¼ tsp coriander powder
- rock salt to taste
- 1 tsp ghee
- water for kneading dough
Method
- Take a bowl add shingara flour, grated paneer, red chilli powder, coriander powder, salt and mix all the ingredients well, now sprinkle some water and knead it into a soft dough.
- Divide the dough into two portions.
- Take a polythene sheet, divide it into two squares, place it on the roti rolling area and apply some ghee on it and then place the dough, now place the other sheet on top of the dough and roll the dough into a very thin roti, repeat the step for both the rotis*(since the dough is very sticky and non stretchy can use polythene on both the sides to avoid breakage of roti while rolling)*.
- Heat a pan, apply some ghee and cook panner roti on both the sides, repeat the same procedure for both the rotis.
- Once it is cooked transfer both the rotis to a serving plate.
- Serve shingara paneer roti with green chutney or curd.
