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!
Stuffed Paneer and Carrot Rice Roti Rolls recipe - How to make Stuffed Paneer and Carrot Rice Roti Rolls
Preparation Time: Cooking Time: Total Time:
Makes 8 rotis
For The Paneer and Carrot Filling
1 cup thinly sliced paneer (cottage cheese)
1 cup thinly sliced and boiled carrots
1 1/2 tbsp oil
1/4 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
3/4 cup finely chopped onions
1/8 tsp turmeric powder (haldi)
2 tbsp finely chopped coriander (dhania)
salt to taste
For The Rice Rotis
1/2 cup rice flour (chawal ka atta)
1/3 cup steamed rice (chawal)
salt to taste
rice flour (chawal ka atta) for rolling
Other Ingredients
oil for cooking
8 tsp chunda
For the paneer and carrot filling
- For the paneer and carrot filling
- Heat 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 rotis
- For the rice rotis
- Blend 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 proceed
- How to proceed
- Put 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.
| Energy | 190 cal |
| Protein | 3.3 g |
| Carbohydrates | 16.8 g |
| Fiber | 0.8 g |
| Fat | 12.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 327.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 4.1 mg |
| Folic Acid | 3.2 mcg |
| Calcium | 100.6 mg |
| Iron | 0.2 mg |
| Magnesium | 8.4 mg |
| Phosphorus | 105.6 mg |
| Sodium | 3.7 mg |
| Potassium | 38.5 mg |
| Zinc | 0.2 mg |