How to Make Roti Gandum with Paneer (Traditional & Healthy Version)
Roti Gandum with Paneer is a nutritious and satisfying vegetarian dish that reflects Malaysia’s vibrant multicultural cuisine. Roti gandum, or whole wheat flatbread, is a local favourite often enjoyed at mamak stalls and home kitchens alike. Paired with soft, spiced paneer (fresh cheese), this meal embodies a harmonious fusion of North Indian culinary heritage and Malaysian ingredients. The paneer is marinated with classic spices and local touches like fresh daun ketumbar (coriander leaves), creating a fragrant, protein-rich accompaniment. This healthy lunch option is perfect for those seeking a balanced meal filled with fibre, protein, and essential nutrients. With the use of whole wheat flour and minimal oil, it delivers wholesome goodness without sacrificing authentic flavour. The dish is commonly enjoyed during lunch, especially in multicultural Malaysian communities where Indian and Malay influences blend seamlessly. Its mild, aromatic spices make it suitable for all ages, while the use of local ingredients such as cili merah and daun bawang ensures an unmistakably Malaysian taste. Whether you’re tracking calories or seeking a hearty vegetarian meal, Roti Gandum with Paneer is a delightful choice.
Bahan
Arahan langkah demi langkah
Step 1 · Prepare the roti dough by mixing whole wheat flour
Prepare the roti dough by mixing whole wheat flour, a pinch of salt, and water. Knead until smooth, cover with a damp cloth, and let it rest for 10 minutes.
Step 2 · Cut paneer into cubes
Cut paneer into cubes. In a bowl, combine paneer, turmeric powder, cumin powder, black pepper, and half the olive oil. Toss gently to coat.
Step 3 · Heat 1 tablespoon olive oil in a non-stick pan
Heat 1 tablespoon olive oil in a non-stick pan. Add chopped bawang besar and ginger. Sauté until fragrant and onions are translucent.
Step 4 · Add marinated paneer to the pan
Add marinated paneer to the pan. Cook for 5 minutes, stirring gently until paneer is golden at the edges.
Step 5 · Stir in daun ketumbar
Stir in daun ketumbar, daun bawang, and cili merah. Season with salt. Mix well and cook for another 2 minutes to combine flavours.
Step 6 · Divide roti dough into 4 balls
Divide roti dough into 4 balls. Roll each into a thin circle. Cook on a dry, hot tawa or non-stick pan for about 1 minute per side until golden brown spots appear.
Step 7 · Serve warm roti gandum with paneer masala
Serve warm roti gandum with paneer masala. Garnish with extra daun ketumbar and a squeeze of limau nipis if desired.
Mengapa resipi ini sihat
This healthy Malaysian recipe uses whole wheat flour (tepung gandum penuh) instead of refined flour, increasing fibre and reducing glycaemic impact. Paneer is a lean protein that helps with muscle repair and satiety, making it ideal for weight management. Limited oil, fresh herbs, and antioxidant-rich spices support overall wellness. The absence of deep-frying and processed ingredients ensures this dish is both wholesome and figure-friendly, perfect for calorie counters.
Nota tentang tradisi
Roti Gandum with Paneer is enjoyed in many Malaysian homes, particularly among the Indian community in regions like Brickfields, Kuala Lumpur, and Penang’s Little India. It’s a staple for lunch and sometimes breakfast, especially during gatherings and family meals. The dish reflects Malaysia’s multicultural spirit, where Indian spices meet local produce such as daun ketumbar and cili merah. It’s a beloved comfort food, nourishing and easy to share.