Spinach Veggie Pinwheels

Name: Spinach Veggie Pinwheels
Total time: 1200 s
Yield: 6 servings
Cuisine: Indian
Ingredients: For spinach tortillas:; 1/2 cup all purpose flour; 1/2 cup whole wheat flour; 2 cups fresh spinach; 1 tsp baking powder; 1/2 tsp salt; 2 tbsp Oil; For filling: 1/4 cup finely chopped red bell pepper; 1/4 cup finely chopped yellow bell pepper; 1/4 cup finely chopped green bell pepper; 1/2 cup grated carrot; 1/2 cup shredded red cabbage; leaves Few lettuce; 1/4 cup mushrooms cubed; 1/2 tsp italian seasoning; 1/2 tsp black pepper; 1/2 tsp red chilli flakes; to taste Salt; Oil/ butter for cooking; 1/3 cup For mayonnaise spread: mayonnaise; 1-2 garlic cloves minced; 1 tbsp finely chopped parsley; 1/4 tsp red chilli flakes; 1/2 tsp black pepper powder; to taste Salt

Prabhleen Kaur @cook_7781272

Varanasi

Leafygreens
Deliciousness rolled up in spinach tortillas. Spinach pinwheels filled with colorful vegetables and mayonnaise spread. A healthy snack recipe for all.

Prabhleen Kaur @cook_7781272

Varanasi

Leafygreens
Deliciousness rolled up in spinach tortillas. Spinach pinwheels filled with colorful vegetables and mayonnaise spread. A healthy snack recipe for all.

Saved

Ingredients

20 mins

6 servings

For spinach tortillas:
1/2 cupall purpose flour
1/2 cupwhole wheat flour
2 cupsfresh spinach
1 tspbaking powder
1/2 tspsalt
2 tbspOil
For filling: 1/4 cup finely chopped red bell pepper
1/4 cupfinely chopped yellow bell pepper
1/4 cupfinely chopped green bell pepper
1/2 cupgrated carrot
1/2 cupshredded red cabbage
leavesFew lettuce
1/4 cupmushrooms cubed
1/2 tspitalian seasoning
1/2 tspblack pepper
1/2 tspred chilli flakes
to tasteSalt
Oil/ butter for cooking
1/3 cupFor mayonnaise spread: mayonnaise
1-2garlic cloves minced
1 tbspfinely chopped parsley
1/4 tspred chilli flakes
1/2 tspblack pepper powder
to tasteSalt

Saved

Steps

20 mins

1

For the spinach tortillas: Heat water in a vessel bring it to boil.
2

Add spinach leaves let it boil for 30 seconds to 1 minute or till you see a bright green colour.
3

Transfer the boiled spinach leaves in ice cold water (ice bath) till completely cooled down.
4

Squeeze out the excess water from the spinach leaves using your hands or strainer.
5

Puree the blanced spinach in a grinder or food processor by adding a little water if required.
6

Once the puree is ready keep aside.
7

In a mixing bowl take flour, wheat flour, salt, baking powder add oil. Mix everything well.
8

Next add spinach puree and knead a soft dough.
9

Apply little oil on the dough, cover with a cling wrap and keep it in refrigerator for 30 minutes.
10

For the stuffing: Heat oil in a pan, add mushrooms and all three bell peppers.
11

Add salt, pepper, italian seasoning mix it well and cook for a minute and switch off the flame. The stuffing is ready.
12

For the Spread: In a small bowl take mayonnaise add minced garlic, chopped parsley, salt, pepper, red chilli flakes and mix it well.
13

Making of the spinach tortillas: Take a small portion of a dough make a ball of it and roll out as thin as roti.
14

Heat a non-stick tawa cook the tortilla from both the sides nicely.
15

Similarly prepare rest of the spinach tortillas.
16

Assembling: Take a spinach tortilla, spread 1-2 tbsp of the prepared mayonnaise spread all over the tortilla.
17

Next add in prepared mushroom stuffing along with shredded carrot, red cabbage and lettuce leaves.
18

Roll out the tortilla tightly from one end to another.
19

Gently cut the tortillas into half inch slices.
20

Arrange the pinwheels on a plate serve with fresh salad cucumbers and tomatoes along with the mayonnaise spread. Enjoy!