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Rice Roti Rolls Stuffed with Paneer and Carrot


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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.

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Makes 10 rotis.
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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
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