Palak paneer rolls recipe – Kids’ friendly lunch or breakfast recipe of palak roti rolls stuffed with paneer. It’s been a long time since I shared some healthy recipes for kids, so will be sharing a few which I make for my kids and have been loved by them. I have 2 of the world’s most fussiest kids at home and often make recipes that yield healthy, filling and of course delicious foods. This is one such recipe which has been used countless number of times for their lunch box or after school meal.
I agree this does take some time to make palak roti first but the filling doesn’t take much time and can be made in just 6 to 8 minutes. If you have kids who do not like to eat palak in the regular form like palak rice, palak dal, palak paneer etc, then this will be a good try. I have kept the recipe simple and this is how I make it. You can use more fresh shredded veggies if you have the time and patience.
Palak paneer rolls recipe | Palak paneer kathi rolls recipe
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Whole wheat spinach or palak rolls with paneer stuffing.
Author: K
Recipe type: Main, snack
Cuisine: Indian
Yield / Serves: 6 to 8 rolls
Ingredients (240 ml cup used)
For the palak roti / paratha
1.5 cups atta / whole wheat flour
1.5 cups palak / spinach roughly 125 grams.
½ inch ginger or 1 to 2 garlic cloves
garam masala (optional)
1 small green chili (optional, skip for kids)
Salt as needed
¼ tsp cumin powder or crushed (optional)
1 to 2 tbsp. water to blend palak (optional)
Oil for kneading
Ghee for toasting
For the stuffing
1.5 cups grated or crumbled paneer
1.5 tbsp oil
½ tsp cumin
¾ to 1 tsp ginger garlic paste
1 large ripe tomato pureed or finely chopped
½ tsp red chili powder (adjust as needed)
¼ tsp garam masala
½ tsp coriander powder
Salt as needed
Few coriander leaves chopped
Few onion slices, carrots (optional)
How to make the recipe
Wash and rinse palak well in ample water. Drain and puree with, ginger, garlic, little salt, cumin, green chili and garam masala. Transfer this to a mixing bowl and add whole wheat flour.
Mix well and make a stiff dough. Add oil and knead it well until soft. Set aside.
Heat a pan with oil and saute cumin until thy crackle.
Saute ginger garlic paste until the raw smell goes away. Cook the tomato puree along with chili powder, salt and spice powders until the mixture thickens and the raw smell goes off.
Add the crumbled paneer and mix well.
Cook on a low heat for 2 to 3 mins until the paneer and tomato blends well. Add coriander leaves and stir.
Divide the dough to 6 to 8 balls. Dust the rolling board and begin to roll the balls to roti.
Heat a griddle until hot enough on a medium high flame. Transfer the roti to the tawa and cook just for 1 to 2 mins. Flip it and drizzle some oil or ghee and cook pressing down with a wooden spatula. The roti begins to puff, but not always. Cook on both the sides until the roti is cooked to golden brown spots.
Add the stuffing towards one one half of the roti. Begin to roll tightly. Use a tooth pick to hold the roll in shape. You can also use foil to wrap them on one side to seal the stuffing inside. Keep palak paneer rolls covered until served.
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
Whole wheat spinach or palak rolls with paneer stuffing.
Author: K
Recipe type: Main, snack
Cuisine: Indian
Yield / Serves: 6 to 8 rolls
Ingredients (240 ml cup used)
For the palak roti / paratha
1.5 cups atta / whole wheat flour
1.5 cups palak / spinach roughly 125 grams.
½ inch ginger or 1 to 2 garlic cloves
garam masala (optional)
1 small green chili (optional, skip for kids)
Salt as needed
¼ tsp cumin powder or crushed (optional)
1 to 2 tbsp. water to blend palak (optional)
Oil for kneading
Ghee for toasting
For the stuffing
1.5 cups grated or crumbled paneer
1.5 tbsp oil
½ tsp cumin
¾ to 1 tsp ginger garlic paste
1 large ripe tomato pureed or finely chopped
½ tsp red chili powder (adjust as needed)
¼ tsp garam masala
½ tsp coriander powder
Salt as needed
Few coriander leaves chopped
Few onion slices, carrots (optional)
How to make the recipe
Wash and rinse palak well in ample water. Drain and puree with, ginger, garlic, little salt, cumin, green chili and garam masala. Transfer this to a mixing bowl and add whole wheat flour.
Mix well and make a stiff dough. Add oil and knead it well until soft. Set aside.
Heat a pan with oil and saute cumin until thy crackle.
Saute ginger garlic paste until the raw smell goes away. Cook the tomato puree along with chili powder, salt and spice powders until the mixture thickens and the raw smell goes off.
Add the crumbled paneer and mix well.
Cook on a low heat for 2 to 3 mins until the paneer and tomato blends well. Add coriander leaves and stir.
Divide the dough to 6 to 8 balls. Dust the rolling board and begin to roll the balls to roti.
Heat a griddle until hot enough on a medium high flame. Transfer the roti to the tawa and cook just for 1 to 2 mins. Flip it and drizzle some oil or ghee and cook pressing down with a wooden spatula. The roti begins to puff, but not always. Cook on both the sides until the roti is cooked to golden brown spots.
Add the stuffing towards one one half of the roti. Begin to roll tightly. Use a tooth pick to hold the roll in shape. You can also use foil to wrap them on one side to seal the stuffing inside. Keep palak paneer rolls covered until served.
 |
| KUSUMA |
Has laoreet percipitur ad. Vide interesset in mei, no his legimus verterem. Et nostrum imperdiet appellantur usu, mnesarchum referrentur id vim.
0 comments:
Post a Comment