Palak Paneer Roll

For : 2 – 4 people

Time: 15 to 30 Minutes

Necessary ingredients Palak Paneer Roll:

Two cups flour
Two cup spinach (finely chopped)
A small piece of ginger
Three buds of garlic
A teaspoon cumin powder
One spoonful of garam masala
Oil to fry
Salt to taste
Half cup water

For filling:
Two cups of paneer (grated)
Two tablespoon oil
Half teaspoon cumin seeds
A teaspoon ginger-garlic paste
One tomato (finely chopped)
Half teaspoon red chilli powder
Half teaspoon garam masala
Half teaspoon coriander powder
One big spoon coriander (finely chopped)
Half a cup of onion and carrot mix (finely chopped)

Method for Palak Paneer Roll:

First, grind the spinach, ginger, garlic, light salt, cumin seeds, garam masala and green chillies together.
After this, remove the dough in a big bowl.
Add spinach paste and water to the dough and knead it well. (If you want to keep the dough soft then you can put light oil in it.)
– After this, heat the oil in a nonstick pan in a low flame to make the fill.
– When the oil is hot, add cumin seeds and fry until it cracks.
Add cumin seeds, add ginger-garlic paste and stir fry them for 30 seconds while stirring with curd.
After a set time, add tomatoes, salt, garam masala, red chilli, cumin seeds, coriander powder and fry the issues well.
– Add onion and carrots and cook for 1 to 2 minutes.
Now add paneer and cook it for 2 to 3 minutes on a low flame.
– Rolling roll is ready, take it out in a plate and close the flame.
Now break the loaves of kneaded dough and make the loaves.
– Put ghee in a pan over medium flame and make the parathas by squeezing the bread from both sides.
– Now remove the paratha in a plate and put the paneer filler in half of it and roll it.
– Parent cheese rolls ready. Serve it hot with sauce or sauce.

Palak Paneer Roll
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Servings: 2 4
Author: Hitesh Jain
Ingredients
  • Two cups flour
  • Two cup spinach finely chopped
  • A small piece of ginger
  • Three buds of garlic
  • A teaspoon cumin powder
  • One spoonful of garam masala
  • Oil to fry
  • Salt to taste
  • Half cup water
  • For filling
  • Two cups of paneer grated
  • Two tablespoon oil
  • Half teaspoon cumin seeds
  • A teaspoon ginger-garlic paste
  • One tomato finely chopped
  • Half teaspoon red chilli powder
  • Half teaspoon garam masala
  • Half teaspoon coriander powder
  • One big spoon coriander finely chopped
  • Half a cup of onion and carrot mix finely chopped
Instructions
  1. First, grind the spinach, ginger, garlic, light salt, cumin seeds, garam masala and green chillies together.
  2. After this, remove the dough in a big bowl.
  3. Add spinach paste and water to the dough and knead it well. (If you want to keep the dough soft then you can put light oil in it.)
  4. - After this, heat the oil in a nonstick pan in a low flame to make the fill.
  5. - When the oil is hot, add cumin seeds and fry until it cracks.
  6. Add cumin seeds, add ginger-garlic paste and stir fry them for 30 seconds while stirring with curd.
  7. After a set time, add tomatoes, salt, garam masala, red chilli, cumin seeds, coriander powder and fry the issues well.
  8. - Add onion and carrots and cook for 1 to 2 minutes.
  9. Now add paneer and cook it for 2 to 3 minutes on a low flame.
  10. - Rolling roll is ready, take it out in a plate and close the flame.
  11. Now break the loaves of kneaded dough and make the loaves.
  12. - Put ghee in a pan over medium flame and make the parathas by squeezing the bread from both sides.
  13. - Now remove the paratha in a plate and put the paneer filler in half of it and roll it.
  14. - Parent cheese rolls ready. Serve it hot with sauce or sauce.
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