Palak Paneer Kathi Roll

Name: Palak Paneer Kathi Roll
Total time: 1800 s
Yield: 2 servings
Ingredients: 200 grams whole wheat flour (about 1 2/3 cups); 1 cup spinach puree (about 240 ml); 1 tablespoon carom seeds (ajwain); Salt to taste; 3 tablespoons oil; 150 grams paneer (about 5.3 oz); 2 finely chopped onions; as needed Water; 2 finely chopped tomatoes; 2 tablespoons ginger, green chili, and garlic paste; 1 tablespoon coriander powder; 1 tablespoon red chili powder; 1 tablespoon garam masala; 1 tablespoon dried fenugreek leaves (kasuri methi); Salt to taste; 1/2 teaspoon turmeric powder; 1 teaspoon tandoori mayonnaise; Sliced vegetables as needed (cut into long strips); Butter as needed for cooking; Cheese cubes as needed

Bhumika Parmar @Bhumu1207

Vadodara

These rolls are healthy and taste great. You can also pack them in your kids' lunch boxes.

Bhumika Parmar @Bhumu1207

Vadodara

These rolls are healthy and taste great. You can also pack them in your kids' lunch boxes.

Saved

Ingredients

30 minutes

2 servings

For the dough
200 gramswhole wheat flour (about 1 2/3 cups)
1 cupspinach puree (about 240 ml)
1 tablespooncarom seeds (ajwain)
Salt to taste
3 tablespoonsoil
For the stuffing
150 gramspaneer (about 5.3 oz)
2finely chopped onions
as neededWater
2finely chopped tomatoes
2 tablespoonsginger, green chili, and garlic paste
1 tablespooncoriander powder
1 tablespoonred chili powder
1 tablespoongaram masala
1 tablespoondried fenugreek leaves (kasuri methi)
Salt to taste
1/2 teaspoonturmeric powder
1 teaspoontandoori mayonnaise
Sliced vegetables as needed (cut into long strips)
Butter as needed for cooking
Cheese cubes as needed

Saved

Steps

30 minutes

1

First, wash the spinach thoroughly and cook it for 4-5 minutes. Drain the water and blend the spinach into a puree.
2

To make the dough, take a large bowl and add the whole wheat flour, salt to taste, carom seeds, and spinach puree. Knead into a dough and cover it for 10 minutes.
3

For the stuffing, heat butter and oil in a large pan. Add the finely chopped onions and tomatoes, and cook for 2 minutes. Then add the ginger, green chili, and garlic paste, along with all the dry spices. Cook for 3-4 minutes. Add the dried fenugreek leaves as well.
4

Crumble the paneer by hand and add it to the pan. Mix well.
5

Once the stuffing is ready, transfer it to a bowl and let it cool.
6

Take the dough and make large balls. Roll them out into thin or thick flatbreads. Cook them lightly on a nonstick skillet. Prepare all the flatbreads this way.
7

Cut the vegetables into long strips and set aside.
8

Take a spinach flatbread, spread tandoori mayonnaise on it, then add the paneer stuffing. Place the sliced vegetables on top and add cheese cubes.
9

Roll up all the flatbreads and cook them on a hot skillet over low heat until golden.
10

Serve the hot rolls with green chutney and sauce.