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Stuffed Paneer and Carrot Rice Roti Rolls
Tarla Dalal
14 April, 2014
Table of Content
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
8 rotis
Ingredients
For The Paneer and Carrot Filling
1 cup thinly sliced paneer (cottage cheese)
1 cup thinly sliced and chopped 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 onion
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 soaked and cooked rice (chawal)
salt to taste
rice flour (chawal ka atta) for rolling
Other Ingredients
Method
- 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.
Stuffed Paneer and Carrot Rice Roti Rolls recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 190 cal |
| Protein | 3.3 g |
| Carbohydrates | 16.8 g |
| Fiber | 0.8 g |
| Fat | 12.1 g |
| Cholesterol | 0 mg |
| Sodium | 3.7 mg |
Click here to view Calories for Stuffed Paneer and Carrot Rice Roti Rolls
The Nutrient info is complete
