Paneer rolls | ashstylegourmet's Blog

Finally, after a very long Summer break, the schools here have reopened on the 10th of September. This reminded me to make this post of my regularly cooked recipe, the most preferred school lunch snacks/meals, read it as food that is readily welcomed by my fussy eater. To keep lunch box as healthy, nutritious and as well as filling, I always have preferred to pack different types of parathas or wraps or rolls as part of the afternoon meal, using the ingredient list that my kids like. Sharing today my Paneer Paratha recipe, one of the favorite food of my kids.

I use the fresh paneer for making the filling and the wholewheat flour dough for making the outer paratha coat. The parathas are made thin and medium-sized and ghee roasted to make them crisper. I don’t like very big and thicker parathas, keeping them medium and thin helps to control the portion size and one avoids eating in excess. One should use these simple and useful tips and watch the quantity intake of the food they eat at any given meal. It is a general tendency with all of us to eat in excess when one likes something or is eating a favorite food.

PANEER PARATHAS

INGREDIENTS: For Paneer Filling:

Fresh Paneer (cottage cheese) : 300 gm

Onion: 1 Medium

Green chilies: 2-3 nos

Green Coriander: few leaves

Cumin : 1 Tsp

Salt & Pepper : To taste

Ghee/Cooking oil: As per taste preference

Dough: (Click the link for fulka to make the dough)

Wholewheat flour: 200 gm

Water: 100 ml (or as needed)

Note: Follow the above given recipe link to make the paratha dough.

METHOD:

Filling: Grate the paneer and keep in bowl. Finely chop the onion, green chilies and the coriander, and mix with paneer. Add the cumin as it is or use a coarsely, roasted powder. To make the cumin powder, dry roast the cumin and coarsely crush it using mortar and pestle or simply ground it using the rolling pin. Season the paneer with salt and pepper as per taste. One can also add chat masala powder if preferred.

Make the medium soft dough of the wheat flour, and use lemon-sized dough balls for making the parathas.

Roll the ball to make a small puri and fill 3 tbsp filling into this.

Hold the ends of the puri and giving a circular twist close it tightly and cut away the excess dough from top.

Dust this paneer-filled dough ball lightly in flour and then using a rolling pin roll it into a medium-to-thin paratha.

Heat a Tava or fry pan on the gas burner, put the paratha on the tava and cook on both sides.

Then using a tsp of ghee on both sides, roast it to make it crisp and golden. One can also use any cooking oil for roasting the parathas.

Serve the parathas as is or cut it into triangles using a pizza cutter and arrange on a plate as shown. Serve with any chutney or tomato ketchup as per preference.

Give this paratha a try in your kitchen to find out if you all like the taste. Happy cooking and eating homemade food.

Enjoy! 🙂

ashu

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)

METHOD:

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.

Enjoy!

ashu.