The food packed for the school lunchbox should be nutritious, healthy, balanced and most importantly appealing to the kids. It is always challenging to manage to pack food keeping all these factors in mind, especially if the kids are foodies and very picky in taste. My kids, like most kids love Paneer, it is a good source of Vegetarian protein. It is one of the best ingredients to make recipes that are quick, easy to make as well as nutrient packed. Sharing here today one of the many recipes of Paneer that I make in my kitchen, an extremely easy and yummy roll that is best for school lunch, as breakfast or a wholesome snack for a brunch or picnic or travelling. My Jr. does not like it if I pack the vegetables and roti or paratha seperately, and hence the Wrap or Rolls always are a welcome food item.
Almost all households with kitchen have the basic spices and condiments handy, using the fresh ingredients like the paneer, green coriander, spring onions, fresh peas the rolls have a softer and more juicy filling and are very tasty. If fresh paneer and peas are not available then we can make use of frozen one, as I have done for this one. Having lived in Vadodara I am very fond of using Amul products in my kitchen and hence I sometimes get the frozen paneer packet to stock up the fridge for moments when I cannot get the fresh paneer from the stores. I am sure most of you too must be using Amul products, and have eaten Amul butter and Cheese since childhood.
INGREDIENTS: (Makes 8-10 Rolls)
Paneer: 250 gm
Mutter/ Fresh Green Peas : 100 gm
Mixed Bell Peppers : 1 cup finely chopped
Onion/Spring onion: 1 Small
Oil: 2 Tbsp
Ginger Garlic paste: 1 tsp
Coriander Powder: 1 Tbsp
Red Chili Powder: 1 Tsp
Garam Masala Powder: 1 Tsp
Chat Masala Powder: 1 -2 Tbsp (as required)
Salt : To taste
Tomato: 1 small (Optional)
Defrost and dip the frozen paneer in hot water, this makes it softer. Drain and dry on a kitchen tissue roll. Grate or crumble the cubes and keep in a plate.
Heat a Kadai and put 2 tsp oil into it. Add the finely chopped onion.
Then add the ginger garlic paste, saute and then add the peppers and green peas. Cook for 3-4 minutes, fresh peas do not take long to cook.
Then add the paneer crumble and sprinkle all the dried spices and salt and mix well. Turn off the heat and lastly add the teaspoon of the garam masala powder.
The filling for the roll is ready.
Take the chapati and apply the parsley or Basil pesto if you have it handy, then take a tablespoon of the paneer filling and lay it on the chapati, sprinkle pinch of chaat masala and roll the chapati carefully and tightly so that the filling does not spill out.
Make all the rolls and keep them in the grill machine for couple minutes so that the rolls become crispy on the outside and retain the shape.
Cut the rolls and serve with a dip or simply pack them as is for the school or office lunchbox.
NOTE: The tomato can be finely chopped and spread over the filling if the rolls are eaten instantly or otherwise can be added to the Paneer filling when it is being cooked.
For making the chapati follow the fulka recipe here. I made the roti a bigger size than the Fulka and applied oil/ghee on top of the roti and cooked it on the Tava/fry pan and not puffing it on the gas stove as for Fulka.
For the Parsley or Basil pesto follow the recipe here.
You could avoid using the pesto and apply coriander mint chutney too if that is handy. I always keep these pesto handy in the refrigerator and hence I can make the rolls at any given time as all the ingredients are readily available in my kitchen.
This recipe was saved to draft and was supposed to be on the blog earlier in January, but I completely forgot about it. I had made these rolls for my daughter when she was attending a Concert in Abu Dhabi on the New Year’s eve 🙂 .
Hope you like this Zhat -pat recipe of mine and try it out in your kitchen.