Tai Roti (Shallow fried cottage cheese bread) recipe
ingredients
5 cups (500 g) 1.1 lb Refined flour (maida)
200 g (7 oz) Cottage cheese (paneer), grated
200 g (7 oz) Cabbage (bandh gobhi), grated
1 Capsicum (Shimla mircti), big, grated
Salt to taste
1 cup (200 ml) 7 fl oz Milk
Ghee for shallow frying
200 g (7 oz) Cottage cheese (paneer), grated
200 g (7 oz) Cabbage (bandh gobhi), grated
1 Capsicum (Shimla mircti), big, grated
Salt to taste
1 cup (200 ml) 7 fl oz Milk
Ghee for shallow frying
method
1. Mix the flour with cottage cheese, cabbage, capsicum, and salt.
2. Add milk, gradually, and knead into a stiff dough.
3. Divide the dough equally into 20 portions and roll each out to make a small disc of 4" diameter.
4. Heat a griddle (tawa); lay a disc flat on it and roast both sides, till half done. The half done discs can be kept for 5 - 6 hours.
5. Before serving, shallow fry the discs on a griddle till golden and crisp. The discs can be roasted on a coal fire or in a tandoor. To avoid the use of ghee.
Variation: Instead of cottage cheese, cabbage and capsicum the following combinations can be used in the above method:
* Coarsely crushed potatoes, green peas, and cauliflower;
* Finely chopped fenugreek leaves;
* Chopped spinach and finely diced onions;
* Coarsely crushed carrots, beans and green peas.
2. Add milk, gradually, and knead into a stiff dough.
3. Divide the dough equally into 20 portions and roll each out to make a small disc of 4" diameter.
4. Heat a griddle (tawa); lay a disc flat on it and roast both sides, till half done. The half done discs can be kept for 5 - 6 hours.
5. Before serving, shallow fry the discs on a griddle till golden and crisp. The discs can be roasted on a coal fire or in a tandoor. To avoid the use of ghee.
Variation: Instead of cottage cheese, cabbage and capsicum the following combinations can be used in the above method:
* Coarsely crushed potatoes, green peas, and cauliflower;
* Finely chopped fenugreek leaves;
* Chopped spinach and finely diced onions;
* Coarsely crushed carrots, beans and green peas.
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