Stuffed Paneer and Carrot Rice Roti Rolls
by Tarla Dalal
Added to 136 cookbooks
This recipe has been viewed 22471 times
The Stuffed Paneer and Carrot Rice Roti Rolls is a wholesome package of flavours, texture and nutrition. A perfect balance of rice flour and cooked rice in the roti dough results in a roti that is soft yet crisp. Likewise, the combination of a savoury paneer-carrot mixture with mango chunda in the stuffing brings about a good blend of flavours. All in all, the aroma and inviting looks of this roti is enough to grab a plate!
- Heat the oil in a broad non-stick pan, add the cumin seeds, green chillies and onions and sauté on a medium flame for 1 minute.
- Add the paneer, carrots, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes.
- Cool completely and divide the mixture into 8 equal portions. Keep aside.
- Blend the rice to a smooth purée in a blender, using water if required.
- Combine the rice purée, rice flour, salt and enough water to make a dough. Knead well.
- Divide the dough into 8 equal portions and roll out each portion into a thin roti of 150 mm. (6") diameter, using rice flour for rolling.
- Cook the rotis using a little oil till both the sides are light brown in colour.
- Put one portion of the paneer and carrot filling and a teaspoon of quick mango chunda in the centre of a rice roti.
- Roll up the roti lightly. Repeat with the remaining ingredients to make 7 more rolls.
- Serve imemdiately.
Nutrient values per roti
|Vitamin A||325.5 mcg|
|Vitamin B1||-0.2 mg|
|Vitamin B2||-0.2 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||4 mg|
|Folic Acid||2.8 mcg|
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