Palak Paneer Kathi Roll

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Kids friendly lunch or breakfast recipe of palak lachha parantha stuffed with flavourful paneer. Palak Paneer Kathi Roll recipe is a variation from the authentic Kathi roll. Spinach flavored lachha paratha gives it an exotic look. It is then stuffed with the classic paneer Bhurji.

Ingredients:

1. Wheat flour – 1 cup
2. Palak puree – 3/4 cup
3. Cumin seeds – 1 teaspoon
4. Salt to taste
5. Ghee – as required for roasting

Stuffing

1.  Oil – 1 teaspoon
2.  Cumin seeds – 1 teaspoon
3. Grated paneer – 250 grams
4. Green chili – 1 fine chopped
5. Onion – 1 cup chopped
6. Fresh coriander leaves – 1/2 cup
7. Tomato – 1/2 cup
8. Ginger – 1/4 inch chopped
9. Red chili powder – 1/4 teaspoon
10. Garam masala powder – 1/2 teaspoon
11. Turmeric powder- 1 teaspoon
12. Salt to taste
13. Coriander powder – 1 teaspoon
14. Dry mango powder- 1/4 teaspoon
15. Tomato pasta sauce- 4 teaspoon

Method:

1. First, we blanch the spinach and then grind in a mixer with ginger and green chili.
2. Now take a bowl to add flour, cumin seeds, and salt and mix well.
3. Add spinach puree little by little and knead soft dough. if required add water.
4. After knead add 1 teaspoon ghee and knead again and keep aside for 20 minutes.
5. Now we prepare to stuff
6. Heat a pan and add 1 teaspoon oil.
7. Add cumin seeds when they splutter add chopped onion and green chili and ginger.
8. When onion gets light brown to add turmeric powder, red chili powder, coriander powder, salt to taste, and chopped tomatoes.
9. Saute for two minutes and add grated paneer and garam masala and dry mango powder.
10. mix well.
11. After that divide the dough into 5 equal parts.
12. Roll and flatten and also dust some wheat flour.
13. Furthermore, roll it into a thin circle as of chapati. Roll as thin as possible.
14. Grease the chapati with some ghee and sprinkle wheat flour over it.
15. Now start creating pleats by folding with the help of fingers.
16. Begin to roll the pleated dough like a swiss roll.
17. Furthermore, secure the end by pressing gently.
18. Take the rolled ball and dust with some wheat flour.
19. And start rolling to a thin circle.
20. Take chapati on tawa and place the rolled paratha.
21. After a minute flip off and cook the other side.
22. Once the golden brown spots start appearing on both sides grease with ghee.
23. Furthermore, flip and roast both sides.
24. Now spread sauce on the paratha and add paneer stuffing, and chopped onion and tomato and fold and serve.