Stuffed Paneer Tortilla | Roti |Flatbread

This recipe is my go to when I am back from work and super super tired to cook something for the fam.

One of the best finger foods to eat, you can eat it as it is or you can eat with a side of curry or yogurt.

If you make more than needed you can store them in the refrigerator and heat them up and eat it the next day.

Stuffed Paneer Tortilla | Roti |Flatbread | Vegan Option

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Recipe by simmeranddiceCourse: Breakfast, Lunch, DinnerCuisine: IndianDifficulty: Easy


Prep time


Cooking time




  • Whole wheat flour – 1 cup

  • Paneer(Grated)/ Silken Tofu(drained) – 1 cup

  • Salt – 1/4 tsp

  • Water – 5 tbsp

  • Milk – 3 tbsp

  • Garam masala Powder – 1/2 tsp

  • Coriander – finely chopped, handful

  • Mint – 7 leaves, optional

  • Chili Powder – 1/4 tsp

  • Oil or Ghee – 1/2 tbsp

  • Dry mango powder – 1/4 tsp (Optional)


  • In a mixing bowl – add flour, tofu/paneer , finely chopped coriander, chopped mint, garam masala powder, dry mango powder and salt
  • Add water gradually while stirring until the dough comes together and then knead to form a smooth ball
  • Let rest for 15 min and then divide the dough into 6 equal parts and roll it in your hands to make a ball
  • Flatten it into a 2-inch disk, then on a floured surface using a rolling pin, roll dough into a thin round using a rolling pin, about 4-5 inches in diameter, dusting with flour as needed
  • Put the paratha on a plate and cover with a clean towel to ensure they don’t dry, and continue to roll the remaining dough into parathas and stack them on the plate, dusting each layer to ensure they don’t stick
  • Heat a griddle or cast-iron skillet over medium heat for about 3-4 minutes, then add a paratha and cook until it browns lightly, flip and cook for about 20-30 seconds.
    use the back of the spoon to lightly coat the top with oil/vegan butter and then flip and cook until golden brown, flip and repeat.
  • As they finish, remove from the pan and brush with melted vegan butter and serve hot


  • To make this vegan, use silken tofu and try to squeeze the water out of it as much as you can using a cheese cloth.
  • Use oil instead of Ghee

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