Whole wheat flour (atta)
Refined flour (maida)
Paneer (cottage cheese) cubed
Fresh mint leaves shredded
Roasted cumin powder
Red chilli powder
Coriander and mint chutney
Mix both flours, add salt and rub in two tablespoons of ghee. Knead into a soft dough using milk. Cover and set aside with half an hour. Sprinkle half a teaspoon of chaat masala on the paneer pieces and set aside. C
Mix together onions, mint leaves, remaining chaat masala, roasted cumin powder, red chilli powder, and one tablespoon of coriander and mint chutney. Set aside.
Divide dough into eight portions and shape into balls. Roll out each one to a seven inch round. Lightly roast these rotis on both sides on a hot tawa. Apply one tablespoon of chutney on the border of each roti.
Sprinkle a portion of the onion mixture evenly in the center. Place two or three cubes of paneer on this. Now fold the roti from all four sides in order to make an envelope.
ook envelopes on a non stick frying pan, using a little ghee, till both sides are golden brown. Cut into wedges and serve hot, preferably with raita.