You are here: Home > Course > Main Course > Rotis / Puris / Parathas > Indian Rotis > Stuffed Paneer and Carrot Rice Roti Rolls Stuffed Paneer and Carrot Rice Roti Rolls by Tarla Dalal The Stuffed Paneer and Carrot Rice Roti Rolls is a wholesome package of flavours, texture and nutrition. A perfect balance of rice flour and cooked rice in the roti dough results in a roti that is soft yet crisp. Likewise, the combination of a savoury paneer-carrot mixture with mango chunda in the stuffing brings about a good blend of flavours. All in all, the aroma and inviting looks of this roti is enough to grab a plate! 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Close 14 Apr 2014 This recipe has been viewed 40465 times Stuffed Paneer and Carrot Rice Roti Rolls recipe - How to make Stuffed Paneer and Carrot Rice Roti Rolls Tags Indian RotisIndian TawaTavaNon-stick Pan Preparation Time: 10 mins Cooking Time: 15 mins Total Time: 25 mins 8Makes 8 rotis Show me for rotis Ingredients For The Paneer and Carrot Filling1 cup thinly sliced paneer (cottage cheese)1 cup thinly sliced and boiled carrots1 1/2 tbsp oil1/4 tsp cumin seeds (jeera)2 tsp finely chopped green chillies3/4 cup finely chopped onions1/8 tsp turmeric powder (haldi)2 tbsp finely chopped coriander (dhania) salt to tasteFor The Rice Rotis1/2 cup rice flour (chawal ka atta)1/3 cup steamed rice (chawal) salt to taste rice flour (chawal ka atta) for rollingOther Ingredients oil for cooking8 tsp chunda Method For the paneer and carrot fillingFor the paneer and carrot fillingHeat 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.For the rice rotisFor the rice rotisBlend 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.How to proceedHow to proceedPut 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. Nutrient values (Abbrv) per rotiEnergy190 calProtein3.3 gCarbohydrates16.8 gFiber0.8 gFat12.1 gCholesterol0 mgSodium3.7 mgClick here to view calories for Stuffed Paneer and Carrot Rice Roti Rolls