This is a snack item with a soft yogurt and milk rotti which can be also served as curry.
- Take curd and milk in a bowl then little quantity of sugar, some oil and mix it well.
- Then add baking soda to the flour and mix it well, now add caraway seeds or shahi jeera, kalonji (nigella) seeds and transfer this mixture in the mixture of curd and mix it like a batter with some salt.
- Leave this batter for 15minutes for resting.
- After resting divide the dough into small portions and make it into roundels with the help of dusting flour.
- Roll it and roast it on a hot pan covered with a lid.
- Apply little ghee and flip it another side for cooking with the lid on it.
- Once they are cooked transfer them to a chopping board.
For paneer ginger gravy:
- Take corn flour and refined flour in a bowl then add salt, water to make a smooth paste.
- Then take the paneer slice and dip into the slurry and then coat with soya bean granules and keep it aside.
- Repeat the process with all the paneer slices and then deep fry them in hot oil but not completely just half.
For ginger sauce:
- Take some oil in a kadai add raw onion paste then after 6-7minutes add ginger paste, garlic paste and saute on high flame.
- Then add red chili paste, green chili sauce to balance this.
- Now add soya sauce, sugar, tasting salt, vinegar, tomato ketchup, water, black pepper and saute continuously.
- Take half of it in a bowl and add water to the remaining mixture and cook for it for 2 minutes then add coriander leaves and the sauce is ready.
- Once again deep fry the paneer pieces.
- Meanwhile, chop the rotis into pieces and plate them, serve it.