Paneer Roll

(Cottage Cheese Roll)

20 min

Prep (min)

Rolls

🌿

Vegetarian

Nutrient Information — per 1 Rolls

332 Kcal

Energy (kcal)

15.4 g

Protein

41.2 g

Carbohydrate

11.1 g

Total Fats

Amount per diet plan: 2 Rolls at one time

Ingredients

1.5 cups Multigrain atta

as needed Salt (optional)

1/2 cup Water

24-32 small Cubes of cottage cheese (paneer), mashed lightly

1/3 cup Fresh peas, shelled

3/4 cup Beans, finely chopped

1 large Green capsicum, finely chopped

1 large Onion, finely chopped

2 whole Green chillies, finely chopped (optional)

4 tsp Mustard oil

3 sprigs Coriander leaves, finely chopped for garnish

1/4 tsp Cumin powder, dry roasted

1/2 tsp Turmeric powder

1/2 tsp Dried fenugreek leaves (kasuri methi), lightly roasted

Use minimal Amount of salt

Method of Preparation

Place the multigrain atta in a bowl. Add 1/2 cup of lukewarm water to make a soft dough and keep it covered for 10-15 minutes.

Divide the dough into 11 balls. Roll each ball into a roti using dry flour.

Cook the roti from both sides on a hot tawa (griddle) and keep them covered in a hotpot or casserole after all the rotis are cooked.

Wash the beans, capsicum, onion, and shelled peas. Finely chop the onion, beans, and capsicum. Mash the cottage cheese (paneer) coarsely.

Heat the oil in a karahi and add the chopped onion. Saute until golden brown. Add the other vegetables and fry for 4-5 minutes on low flame till soft.

Add salt, turmeric powder, and roasted cumin powder. Sprinkle half to one tablespoon of water and cook the mixture for 4-5 minutes on low flame. Add the mashed cottage cheese (paneer) and saute for 3-4 minutes now add lightly roasted kasuri methi and mix well.

Take one roti and put 3-4 tablespoons of the mixture close to one end spreading it along the length. Rollup the roti, starting from the mixture end to make a compact roll.

Serve with chutney or dip.