Jain World
Sub-Categories of ROTI - INDIAN BREADS
Butter Kulcha
Cauliflower Paratha
Gren Tur Dal Dhebara
Masala Kulcha
Masala Puri
Palak - Methi Thepla
Roomali Roti
Simple Wheat Paratha
Stuffed Paratha
Sweet Pudala
Tandoori Roti



300 grams all-purpose flour, 1-tsp. ghee, Salt, 1-tsp. Yeast (fresh), 1-tsp. Sugar, � tsp. lemon juice, � tsp. baking powder, 2-tsp. plain yogurt

For The Filling:

250 grams peas, � liter milk paneer ricota cheese, 1-tbsp. green chili paste, salt, � cup coriander leaves, oil, 1-tsp. Sugar, � lemon juice


Mix fresh yeast and sugar in a � cup warm water. Keep aside for 10 minutes. Mix lemon juice. Shift flour. Add salt, baking powder, ghee and plain yogurt. Knead the dough with fresh yeast water. Add water if necessary to knead the dough. Cover with wet cloth and leave for 1 hour.

Make 12 equal balls from the dough. Boil peas and mash. Mix paneer and mashed peas. Add salt, coriander leaves, sugar and lemon juice. Mix well. Divide into 12 equal parts. Take one dough ball and press between palms to form a puri. On it put a portion of the pea-paneer filling, close and form into a ball. Roll each ball into a thick pancake. Heat a griddle. Roast on a griddle using a little ghee.

Serve warm.