Protein-Packed Veggie Paneer Roll

Name: Protein-Packed Veggie Paneer Roll
Total time: 1800 s
Cuisine: American
Ingredients: 1 cup green moong beans, soaked in water (about 200 grams); 5 1/3 oz paneer, grated (about 150 grams); 1 small carrot, finely chopped; 1 tomato, finely chopped; 1 small bell pepper, finely chopped; 1 onion, finely chopped; 1 green chili; 1/2 inch ginger, finely chopped; 1/3 teaspoon turmeric powder; 1 teaspoon chili flakes; 1/2 teaspoon dried oregano; 1 teaspoon peri-peri seasoning or all-purpose seasoning mix; as needed Chopped fresh cilantro,; Salt, to taste; as needed Butter, ghee, or cooking oil,

Sudha Agrawal @SudhaAgrawal_123

Mumbai

Protein-packed moong veggie paneer rolls are tangy, appealing, and delicious rolls that kids will love to eat at school, even after they’ve cooled down. Not only are they tasty, but they’re also very healthy. You can add your child’s favorite vegetables to make them even more interesting. My son loves these, and whenever he takes them in his lunchbox, his friends always ask for them too! Kids enjoy lunchbox food that’s both attractive and stays tasty for hours. This lunchbox treat isn’t boring—it’s a treasure trove of nutrition, full of colorful and fun ingredients, making it a great option for a healthy lunchbox!

Sudha Agrawal @SudhaAgrawal_123

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Ingredients

30 minutes

1 cupgreen moong beans, soaked in water (about 200 grams)
5 1/3 ozpaneer, grated (about 150 grams)
1small carrot, finely chopped
1tomato, finely chopped
1small bell pepper, finely chopped
1onion, finely chopped
1green chili
1/2 inchginger, finely chopped
1/3 teaspoonturmeric powder
1 teaspoonchili flakes
1/2 teaspoondried oregano
1 teaspoonperi-peri seasoning or all-purpose seasoning mix
as neededChopped fresh cilantro,
Salt, to taste
as neededButter, ghee, or cooking oil,

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Steps

30 minutes

1

Rinse the moong beans thoroughly and soak them in water for 4-5 hours. Once they have expanded, drain the water and blend them in a mixer with ginger, green chili, and cumin seeds.
2

Finely chop all the vegetables as listed and grate the paneer.
3

Heat butter or cooking oil in a pan. Add the chopped green chili and ginger. Add the chopped onion and sauté until it turns light pink. Then add the chopped carrot.
4

After 2 minutes, add the chopped tomato and cook. Now add the bell pepper pieces as well.
5

Cook everything together for 2-3 minutes, then add all the listed spices and salt. Sauté well. The filling is now ready.
6

Heat a nonstick skillet and lightly grease it with ghee or cooking oil. Sprinkle a little water on it to make it smooth. On medium heat, pour 2 ladles of the batter onto the skillet and spread it out as shown. Drizzle a little ghee on top.
7

Cook lightly on the other side as well. Prepare as many moong crepes as needed. Assemble the vegetable filling, grated paneer, and chopped cilantro on each crepe as shown.
8

Roll them up and cut them diagonally like spring rolls.
9

Your protein-packed moong veggie paneer rolls are ready.
10

Pack them in a lunchbox with your child’s favorite sauce or chutney. Kids really enjoy eating these.