Paneer Tomato Omlette S/W

Brief Description

Hypertension: no Diabetes: no CKD, non-dialysis: no Dialysis: yes Transplant: yes


Bread slices: 2 in no

Besan: 1 cup (40g)

Wheat flour: 2 tsp (10g)

Rice flour: 2 tsp (10g)

Onion, chopped: 1/3 wati (20g)

Tomato, chopped: ¼ wati ( 10g)

Salt: from the prescribed daily allowance

Turmeric powder: ¼ tsp

Red chilli powder: ½ tsp

Dhania powder: ¼ tsp

Paneer: ¼ wati (10 g) for garnishing

Oil: 2 tsp (10 ml)


For green chutney:

Coriander leaves: 2 tsp (10g)

Green chilli paste: ¼ tsp

Ginger paste: ¼ tsp

Ground roasted jeera: pinch

Salt: from the prescribed daily allowance

Cook Time

0hrs : 20min




Nutritional Facts

Carb(g) 63
Protein(g) 15
Fat(g) 15
Energy(Kcal) 448
Na(mg) 8
K(mg) 124
Ca(mg) 91
P(mg) 223


Mix all the three flours, in it add salt and all the masalas.

To this add chopped onion and tomato.

Add water to make a batter of medium consistency and mix well.

Now take a non-stick tawa, heat it.

Add 1 laddle full of the batter on it and spread it in a circular manner.

Add 1 tsp oil and fry it on both the sides and once done grate paneer over it.

Fold the pancake and place it in between two bread slices.

For green chutney, grind all the ingredients together.

Once done, serve hot with green chutney.


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