Potato Cream Cheese Roll ( Wraps and Rolls)
by Tarla Dalal
23 Dec 2013
This recipe has been viewed 86687 times
I’ve given a nice mediterranean feel to the humble potato, by lining it with olive cream cheese sauce. The spiced mayonnaise boosts the taste of this wrap, which becomes all the more exotic by the addition of veggies like baby corn and lettuce!
Potato Cream Cheese Roll ( Wraps and Rolls) recipe - How to make Potato Cream Cheese Roll ( Wraps and Rolls)
Preparation Time: Cooking Time: Total Time:
Makes 4 rolls
For The Potato Wedge Mixture
1 tbsp butter
2 cups peeled and parboiled potato wedges
1/2 cup capsicum strips
1/2 cup blanched baby corn strips
1 tsp dry red chilli flakes (paprika)
1/2 tsp dried oregano
salt to taste
For The Olive Cream Cheese Sauce
1/2 cup grated paneer
1 tbsp fresh cream
2 tbsp cheese spread
6 to 8 black olives , deseeded and chopped
1 tbsp chopped celery
salt to taste
To Be Mixed Together Into A Spiced Mayonnaise
1/2 cup mayonnaise
2 tsp tomato ketchup
4 tbsp finely chopped onions
2 tsp finely chopped green chillies
1/2 tsp mustard (rai / sarson) powder
3 tbsp milk
salt to taste
Other Ingredients
1 cup grated carrot
salt to taste
4 spinach rotis
2 cups roughly torn lettuce
Method
For the potato wedge mixture
For the olive cream cheese sauce
How to proceed
For the potato wedge mixture
- For the potato wedge mixture
- Heat the butter in a broad non-stick pan, add the potatoes and sauté on a medium flame for 2 minutes or till the sides turn golden brown in colour from all sides.
- Add the capsicum and sauté on a medium flame for another minute.
- Add baby corn, chilli flakes, oregano and salt and sauté for another minute. Keep aside.
For the olive cream cheese sauce
- For the olive cream cheese sauce
- Combine the paneer, fresh cream and cheese spread in a bowl and mix well till it is smooth and creamy.
- Add all the remaining ingredients, mix well and refrigerate for at least an hour.
How to proceed
- How to proceed
- Combine the carrots and salt in a bowl, mix well and keep aside.
- Place a roti on a clean dry surface and arrange ½ cup of lettuce in a row in the centre on the roti.
- Spread ¼th of the olive cream cheese sauce over the lettuce.
- Arrange ¼th of the potato wedge mixture and ¼th of the carrots over it.
- Finally spread ¼th of the spiced mayonnaise over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
Nutrient values per roll
| Energy | 581 cal |
| Protein | 12.3 g |
| Carbohydrates | 69.7 g |
| Fiber | 7.6 g |
| Fat | 30.9 g |
| Cholesterol | 16.7 mg |
| Vitamin A | 1213.6 mcg |
| Vitamin B1 | 0.5 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.8 mg |
| Vitamin C | 40.8 mg |
| Folic Acid | 55.2 mcg |
| Calcium | 198.9 mg |
| Iron | 3.7 mg |
| Magnesium | 93.7 mg |
| Phosphorus | 366.2 mg |
| Sodium | 470.4 mg |
| Potassium | 441.6 mg |
| Zinc | 1.5 mg |
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