with step by step photos – easy to prepare and tasty palak paneer wraps.
. there are various ways one can prepare a vegetarian wrap or a roll by adding various stuffings and fillings. i usually get a lot of recipe requests and wraps or rolls are one of the recipe type, that has been requested by many readers. thus i will be adding some more wraps recipes. i have already shared .
palak paneer bhurji stuffed in a roti wrap along with onions & cheese. of course, if you do not have time, you can just make the paneer bhurji and serve it with rotis. for the rolls or wraps, i have used atta (whole wheat flour). though if you want, you can also use half-half of atta and maida (all purpose flour).
in the palak paneer bhurji i have added tomatoes. so there is some moisture due to the tomatoes and the bhurji is not dry. if you want you can skip tomatoes. . preparing rolls or wraps does take time. so to cut down on the time, you can knead the roti dough overnight and refrigerate it. then next day you can easily prepare palak paneer bhurji and then prepare the wraps.
plain or accompany it with some coriander chutney if you want.
if you are looking for more then do check , , , and .
palak paneer kathi rolls recipe card below:
easy to prepare and tasty palak paneer wraps.
- 2 cups atta (whole whear flour)
- 1 cup water or add as required for kneading
- ½ teaspoon salt or add as required
- 1 tablespoon oil, you can also use ghee
- 65 grams onions OR 1 medium sized onion OR ½ cup finely chopped onions
- 143 grams tomatoes OR 2 medium sized tomatoes OR ½ cup tightly packed finely chopped tomatoes
- 1 to 2 green chillies - chopped
- 130 grams palak OR 2 cups chopped spinach
- 200 grams paneer, crumbled (cottage cheese)
- ½ teaspoon ginger-garlic paste (adrak-lahsun ka paste)
- ½ teaspoon jeera (cumin seeds)
- 1 small tej patta (indian bay leaf)
- 2 tablespoons oil
- ¼ teaspoon turmeric (haldi)
- ¼ teaspoon red chilli powder (lal mirch powder)
- ¼ teaspoon garam masala powder
- salt as required
- ¼ cup grated processed cheese or as required
- 1 small to medium onion, chopped or as required
- 2 to 3 tablespoons chopped coriander leaves
- chaat masala as required
- lemon juice as required
- mint coriander chutney - optional
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in a mixing bowl or pan or a large tray/thali, take 2 cups atta (whole wheat flour).
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add 1 tablespoon oil and ½ teaspoon salt.
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then add 1 cup water in parts. first you can add ½ cup water and add the remaining required amount of water later.
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begin to knead. add water as required and knead to a smooth soft dough. cover the dough and keep aside for it to rest for 30 minutes.
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rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside.
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crumble 200 grams paneer and keep aside.
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heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee.
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now add ½ cup finely chopped onions.
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saute till the onions turn a light brown.
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add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away.
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then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped.
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mix well and saute the tomatoes on a low to medium flame.
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saute till the tomatoes soften and become mushy. then add ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder. mix very well.
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add the chopped spinach leaves.
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mix the spinach leaves very well with the onion tomato masala.
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cover the pan with a lid and on a low flame simmer till the spinach leaves wilt.
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do check a couple of times when the spinach is cooking.
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once the spinach is cooked, you will see some water/gravy in the pan.
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on a low to medium flame, cook till all the water evaporates.
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then add the crumbled paneer. also add salt.
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add ¼ teaspoon garam masala powder.
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mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked. do not cook too much as then the paneer will get dense.
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after 30 minutes, divide the dough into small or medium sized balls. this depends on the size of the wraps you want to make. you can also make mini wraps.
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dust the dough ball with some flour.
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then gently roll to thin roti. the roti should not be thick. if required while rolling, you can add some more flour.
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place the roti on a hot tawa. do note that the tawa should be hot. so cook on a medium-high to high flame. on a low flame, the rotis will become like papads.
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cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked.
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then flip it.
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spread some oil all over.
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then flip again when the second side is ½ cooked. spread some oil on this side too. you will see golden blisters on the roti.
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flip once or twice more for even roasting. remove and keep the roti in a roti basket or in a warm casserole. prepare all rotis this way.
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now take a roti and place the palak paneer bhurji stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the palak paneer bhurji stuffing.
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add some sliced onions. you can even skip onions. you can also add some grated carrots instead of onions.
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top up with some grated cheese. use any cheese like cheddar cheese or processed cheese.
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then add some chopped coriander leaves on top of the cheese.
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sprinkle some chaat masala and a few drops of lemon juice. both chaat masala and lemon juice give a really good chatpata taste, so do not skip them.
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now roll one side of the roti. roll the second side overlapping the first side.
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then fold one of the sides and secure it with a toothpick.
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secure the other open side also with a toothpick. if you want, you can also wrap them like lifafa (envelope) and then serve. you can also close the second side if you want.
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serve immediately. as the palak paneer stuffing is slightly moist. if served after some time or a few hours, then the rotis can become slightly soggy.
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serve palak paneer kathi rolls just plain as they taste good the way they are. or you can accompany some chutney or curd by the side.
how to prepare palak paneer wrap recipe:
1. in a mixing bowl or pan or a large tray/thali, take 2 cups atta (whole wheat flour). add 1 tablespoon oil and ½ teaspoon salt.
2. then add 1 cup water in parts. first you can add ½ cup water and add the remaining required amount of water later.
3. begin to knead. add water as required and knead to a smooth soft dough.
4. cover the dough and keep aside for it to rest for 30 minutes.
1. rinse 130 grams spinach leaves very well in water. then chop them. you will need 2 cups of chopped spinach. also chop 1 medium onion, 2 medium tomatoes and 1 or 2 green chilies. keep aside.
2. crumble 200 grams paneer and keep aside.
3. heat 2 tablespoons oil in a pan. add ½ teaspoon jeera and 1 small tej patta. saute till the cumin crackles. instead of oil, you can also use butter or ghee.
4. now add ½ cup finely chopped onions.
5. saute till the onions turn a light brown.
6. add ½ teaspoon ginger-garlic paste. stir and saute till the raw aroma of both ginger and garlic goes away.
7. then add ½ cup tightly packed finely chopped tomatoes and 1 to 2 green chilies, chopped.
8. mix well and saute the tomatoes on a low to medium flame.
9. saute till the tomatoes soften and become mushy.
10. then add ¼ teaspoon turmeric powder and ¼ teaspoon red chilli powder. mix very well.
11. add the chopped spinach leaves.
12. mix the spinach leaves very well with the onion-tomato masala.
13. cover the pan with a lid and on a low flame simmer till the spinach leaves wilt.
14. do check a couple of times when the spinach is cooking. once the spinach is cooked, you will see some water/gravy in the pan.
15. on a low to medium flame, cook till all the water evaporates.
16. then add the crumbled paneer. also add salt.
17. add ¼ teaspoon garam masala powder.
18. mix very well and saute for 1 to 2 minutes on a low flame till the paneer is cooked. do not cook too much as then the paneer will get dense.
1. after 30 minutes, divide the dough into small or medium sized balls. this depends on the size of the wraps you want to make. you can also make mini wraps.
2. dust the dough ball with some flour.
3. then gently roll to thin roti. the roti should not be thick. if required while rolling, you can add some more flour.
4. place the roti on a hot tawa. do note that the tawa should be hot. so cook on a medium-high to high flame. on a low flame, the rotis will become like papads.
5. cook the base till you see bubbles appearing on the rotis or the roti is ¼th cooked.
6. then flip it.
7. spread some oil all over.
8. then flip again when the second side is ½ cooked. spread some oil on this side too. you will see golden blisters on the roti.
9. flip once or twice more for even roasting. remove and keep the roti in a roti basket or in a warm casserole. prepare all rotis this way.
preparing palak paneer wraps:
1. now take a roti.
2. place the palak paneer bhurji stuffing in the centre. if you have mint coriander chutney, you can also spread some chutney on the rotis, before placing the palak paneer bhurji stuffing.
3. add some sliced onions. you can even skip onions. you can also add some grated carrots instead of onions.
4. top up with some grated cheese. use any cheese like cheddar cheese or processed cheese.
5. then add some chopped coriander leaves on top of the cheese.
6. sprinkle some chaat masala and a few drops of lemon juice. both chaat masala and lemon juice give a really good chapata taste, so do not skip them.
7. now roll one side of the roti. roll the second side overlapping the first side.
8. then fold one of the sides and secure it with a toothpick.
9. secure the other open side also with a toothpick. if you want, you can also wrap them like lifafa (envelope) and then serve. you can also close the second side if you want.
10. serve immediately. as the palak paneer stuffing is slightly moist. if served after some time or a few hours, then the rotis can become slightly soggy. as they taste good the way they are. or you can accompany some chutney or curd by the side.
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