This original Tarla Dalal recipe can be viewed for free

Rice Roti Rolls Stuffed with Paneer and Carrot


by
Added to 113 cookbooks
This recipe has been viewed 2829 times
Bookmark and Share   

These unusually delicious thin and soft rice rotis are a specialty of Coorg in Karnataka. Here rice appears in different guises in meals. Cooked rice is puréed and mixed with rice flour to make a soft chapati dough. This dough is then divided into portions and each portion is rolled out into thin chapatis which are cooked on a tava (griddle). These rotis can be served with a vegetable and are perfect for those who are bored of eating whole wheat chapatis or phulkas. They are an excellent substitute for people who suffer from wheat allergies. I have stuffed these chapatis with a spicy paneer and carrot filling to make delightful chapatis rolls.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 10 rotis.
Show me for servings


Ingredients


Main Procedure

For the paneer and carrot filling
1 cup thinly sliced paneer (cottage cheese)
1 cup carrots, thinly sliced
1/4 tsp cumin seeds (jeera)
2 green chillies, finely chopped
1 medium onion, finely chopped
1/8 tsp turmeric powder (haldi)
2 tbsp chopped coriander (dhania)
1 tbsp oil
salt to taste

For the rice rotis
1/2 cup rice flour (chawal ka atta)
1/3 cup Steamed Rice
salt to taste

Other ingredients
oil for cooking

For serving
3 tbsp Quick Mango Chunda

Method

    For the rice rotis

    1. Blend the rice to a smooth purée in a blender, using water if required.
    2. Combine the rice purée, rice flour, salt and enough water to make a dough. Knead well.
    3. Divide the dough into 10 equal parts and roll out each portion into a thin roti of 150 mm. (6") diameter, using flour to roll the roti.
    4. Cook the rotis lightly on a tava (griddle). Keep aside.

    For the paneer and carrot filling

    1. Heat the oil in a pan, add the cumin seeds, green chillies and onion and sauté till the onion turns translucent.
    2. Add the paneer, carrots, turmeric powder, coriander and salt and sauté for 3 to 4 minutes.
    3. Cool completely and divide the mixture into 10 equal parts and keep aside.

    How to proceed

    1. Put one portion of the paneer and carrot filling and a teaspoon of quick mango chunda in the centre of a rice roti.
    2. Roll up the roti lightly. Repeat with the remaining ingredients to make 9 more rolls.
    3. Place the stuffed rolls on a hot tava (griddle) and cook using a little oil, till the rolls turn golden brown.
    RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
    Rice Roti Rolls Stuffed with Paneer and Carrot has not been reviewed
    Tried this recipe?. Post a review! Let everyone know how it turned out.
    No critical reviews posted for this recipe