60. MULTI-GRAIN MATAR PANEER ROTI (DIABETIC & HEART FRIENDLY)

INGREDIENTS

1. Oats dry ground in a mixie : 1/4 cup
2. Whole Chana Flour (Bengal Gram not Besan): 1/4 Cup
3. Barley (Jau) Flour: 3 tbs
4. Millet (Bajra) Flour: 3 tbs
5. Whole Wheat (Atta) Flour: 1/2 Cup 
6. Green Peas (Matar): 2 Cups, cooked in Microwave for 2 minutes and then minced in a mixie
7. Cottage Cheese (paneer) : 1 cup grated
8. Green chilies 3-4 finely chopped
9. Ginger (Adrak) 1 tbs grated
10. Salt 2 tsp ( as per taste)
11. Coriander seeds (Dhania) crushed 1 tsp 
12. Ajwain Seeds 1 tsp
13. Olive oil as used



METHOD
1. Knead together all the ingredients mentioned above (except Peas and olive oil) into a soft dough.

Flatten the dough n a Ziplock to form a roti

2. Form balls of dough. Flatten and spread each ball and stuff it with 2 tsp of minced Peas. Flatten it.
3. Spread a firm polythene sheet or a Ziplock bag and apply a few drops of oil on it.
4. Place the  flattened ball on it and pat it with greased fingers until it gets the shape of a thick roti.

5. Flip over the sheet on the palm of your hand to remove the roti and again flip it over on the heated tawa (griddle).  Turn over till done from both sides. With a chimta (tong), bake it straight on the flame on both sides for a few seconds. Apply 1/2 tsp of olive oil on it if your calorie budget permits. Otherwise enjoy it with plain home-made curd made of 1% fat Skimmed Milk.  For non-dieters, apply oil and fry it like an ordinary paratha and forget about the calorie count. It will definitely be tastier.

GOOD TO KNOW

1. The multiple flours used here though highly nutritious, are quite dry. Adding grated paneer in the dough will make it soft. Filling with mashed peas will make it tastier and softer.
2. The flours used in the recipe' are all extremely healthy having various nutrients, fibre and a variety of minerals and vitamins.They are low in glycemic index as compared to wheat flour.

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