Palak paneer rolls recipe | Palak paneer kathi rolls

• Vegetarian

• Produce

  • 125 g 1.5 cups palak / spinach
  • 1/2 tsp Coriander, Powder
  • 3 Coriander, leaves
  • 1/2 inch Ginger or 1 to 2 garlic cloves
  • 1 Green chili, small
  • 3 Onion, slices
  • 1 Tomato, large ripe

• Condiments

  • 3/4 tsp Ginger-garlic paste

• Baking & Spices

  • 1 1/2 cups Atta / whole wheat flour
  • 1 Garam masala
  • 1/4 tsp Garam masala
  • 1/2 tsp Red chili powder
  • 2 Salt

• Oils & Vinegars

  • 1 Oil
  • 1 1/2 tbsp Oil

• Nuts & Seeds

  • 3/4 tsp Cumin

• Dairy

  • 1 Ghee
  • 1 1/2 cups Paneer

• Liquids

  • 1 tbsp Water to blend palak

Found on indianhealthyrecipes.com

Description

Ingredients

• 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
• 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)

Directions

• 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.