#cumin seed

Paneer Burji Rolls

1 cup whole wheat flour 

salt to taste

200g (1⅓ cup) paneer, crumbled

2 medium onions , finely chopped

1 large tomato, finely sliced

2 green chilis, split lengthwise

1 Tbsp. coriander leaves, finely chopped

1 tsp. kasuri methi

1 tsp. cumin seeds

½ tsp. turmeric powder

½ tsp. dhaniya powder

a generous pinch chaat masala

½ tsp. garam masala

salt to taste

2 tsp. oil

1 tsp. clarified butter

Knead the whole wheat flour with salt and make a dough by adding enough water.

Cover and keep aside.

Knead again and divide it into 10 portions.

Roll out each portion to the maximum thinnest level.

Cook on a preheated griddle and keep aside.

Add oil and clarified butter to a medium sized preheated deep pan or kadai.

As the oil gets heated, add cumin seeds and allow it to splutter.

Add onions and green chilies. On medium heat, sauté onions until turn deep golden brown.

Add half of the chopped coriander leaves and give a quick stir.

Add sliced tomatoes and cook until there is no more moisture left in the mixture.

Add turmeric powder, dhaniya powder, chaat masala, garam masala, and salt. [You can adjust the spices according to your requirement. You can add cayenne pepper powder if you like spicy foods.]

Give a quick stir.

Add kasuri methi leaves and cook for a minute more.

Add crumbled paneer and cook for 2 more minutes on low flame, stirring intermittently.

Adjust the seasoning, turn off the flame.

Divide the filling into 10 equal portions.

Take a phulka and apply ¼ tsp clarified butter atop it.Place the filling on one end of the roti and roll akin to Swiss rolls.