Stuffed Paneer and Carrot Rice Roti Rolls


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Stuffed Paneer and Carrot Rice Roti Rolls


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!

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Stuffed Paneer and Carrot Rice Roti Rolls recipe - How to make Stuffed Paneer and Carrot Rice Roti Rolls

Preparation Time:    Cooking Time:    Total Time:     Makes 8 rotis
Show me for rotis

Ingredients

For The Paneer and Carrot Filling
1 cup thinly sliced paneer (cottage cheese)
1 cup thinly sliced and boiled carrots
1 1/2 tbsp oil
1/4 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
3/4 cup finely chopped onions
1/8 tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
salt to taste

For The Rice Rotis
1/2 cup rice flour (chawal ka atta)
1/3 cup steamed rice (chawal)
salt to taste
rice flour (chawal ka atta) for rolling

Other Ingredients
oil for cooking
8 tsp chunda
Method
For the paneer and carrot filling

    For the paneer and carrot filling
  1. 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.
  2. Add the paneer, carrots, turmeric powder, coriander and salt, mix well and cook on a medium flame for 2 to 3 minutes.
  3. Cool completely and divide the mixture into 8 equal portions. Keep aside.

For the rice rotis

    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 8 equal portions and roll out each portion into a thin roti of 150 mm. (6") diameter, using rice flour for rolling.
  4. Cook the rotis using a little oil till both the sides are light brown in colour.

How to proceed

    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 7 more rolls.
  3. Serve imemdiately.
Accompaniments

Beetroot Chutney, How To Make Beetroot Chutney 
Carrot Garlic Chutney 
Tomato Coconut Chutney 

Nutrient values per roti
Energy188 cal
Protein3.2 g
Carbohydrates16.7 g
Fiber0.8 g
Fat11.9 g
Cholesterol0 mg
Vitamin A325.5 mcg
Vitamin B1-0.2 mg
Vitamin B2-0.2 mg
Vitamin B30.2 mg
Vitamin C4 mg
Folic Acid2.8 mcg
Calcium98.2 mg
Iron0.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.5 mg
Potassium36.8 mg
Zinc0.2 mg

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