Hope you all are having a wonderful week and a great summer. Beautiful sunny and bright morning but soon clouds will roll in bringing in heavy rains. So before I loose my daylight I decided to share some easy and simple recipe today! I have some leftover rotis/chapatis (from lunch) sitting in my box and instead of saving them for dinner I decided to give them a fresh makeover. Paneer filled Roti Cones…yeah…leftover rotis are shaped like cones and stuffed with Kadai paneer stuffing.
If you have no leftover rotis, knead the dough and make some fresh chapatis/rotis (Indian flat-bread). Shape them like cones and heat them in oven for 10 minutes or till they are barely crisp. They will have a slightly crunchy outer covering and a moist and juicy stuffing. 🙂 These cones can be made in OTG ovens.
I had prepared kadai paneer for lunch today so I will be using that as a stuffing. But feel free to use stuffing of your choice. Other options would be Roti cone stuffed with –
- Punjabi chole and topped with chopped onions and chaat masala.
- Matar recipe
- Mexican recipe
- Paneer tikka recipe
- Make it like a chaat and many more yummy options.
Prep time mentioned includes making chapatis/rotis (Indian flat-bread) from scratch and my filling was already ready. But if you were to prepare everything from scratch then prep time and cook time will be – 1:15 hour. Making rotis – 30 minutes and making filling 40 minutes and cooking cones – 15 minutes.
Paneer filled roti cones is a complete vegan recipe that can be enjoyed as light tea time munchies. In the end homemade simple meals are everyone’s favorite and are usually the best. So let’s begin with the recipe.
Paneer filled Roti Cones
ROTI CONE INGREDIENTS
- 1 cup Wheat Flour (Atta) (or 3 leftover chapatis/Rotis)
- 3/4 cup Water (appx.)
- 1 teaspoon Oil
- 1 bowl of Kadai Paneer recipe
- 3/4 cup Low Fat Shredded cheese
- 2 tablespoon Chopped Onions (to sprinkle on top)
- 1 tablespoon Chopped cilantro leaves - to sprinkle on top
- Assemble all the ingredients and knead a soft pliable dough.
- Make equal size balls out of the dough.
- Dust it with dry dough and..
- Using a rolling pin, roll it like a big circle. Heat a griddle/tawa.
- When tawa is hot, transfer the rolled out roti onto the hot tawa.
- Cook from one side and flip..
- Cook from both the sides until evenly cooked and brown from both the sides.
- Fully cooked and puffed up roti is ready.
- Take it off the flame and apply ghee. Place it in a container and cover. Repeat the process with rest of the dough.
- Rotis are ready. Let's start shaping them like cones.
- Pre-heat oven @ 350 degree F. These cones can be made in OTG ovens. Cut rotis from the center...
- Take one half..
- Fold one part and make the end meet the half circle.
- Apply some uncooked dough to seal the edges.
- Bring the other half and press tightly over the other edge and seal it.
- It will form a cone. My cone still needs more dough to seal the edges. 🙂 Set it aside.
- Take a sheet of aluminium foil.
- Crumble it like a ball.
- Place that ball inside the shaped up roti cone.
- Repeat the process with rest of the cones.
- Bake them in preheated oven for 10 minutes.
- Roti cones are all set.
- Take a close look, the dough that we used to seal the cones is also cooked. Roti cones are ready to be stuffed.
- For this recipe I am using kadai paneer as my stuffing. Follow the link above on how to make this stuffing.
- Fill cones with kadai paneer mixture.
- Fill it to the top.
- Generously sprinkle cheese on top and place it in hot oven until cheese is melted. It will take 4-5 minutes.
- Roti cones filled with kadai paneer are ready.
- Sprinkle some chopped onions, hot sauce, chopped cilantro leaves and enjoy!!
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.