Healthy Red Velvet Beetroot Roulade with Spinach & Paneer Filling
1 hour
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About Healthy Red Velvet Beetroot Roulade with Spinach & Paneer Filling
Impress your guests with this vibrant and healthy Red Velvet Beetroot Roulade! This elegant appetizer is surprisingly easy to make and can be prepared ahead of time, perfect for parties or special occasions. The beautiful red hue comes from beetroot, while spinach adds a nutritional boost.This recipe cleverly combines the sweetness of beetroot with savory fillings of spinach, paneer, and a touch of spice. The delicate crepe-like roulades are visually stunning and offer a delightful contrast of textures and flavors in every bite.Get ready to wow your friends and family with this show-stopping, yet surprisingly simple, appetizer that's both healthy and delicious!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Red Velvet Crepes
- 1/2 cup Gram Flour besan
- 1/4 cup Wheat Flour whole
- 1/4 cup Oat Flour
- 1/4 cup Rice Flour
- 1/4 cup Semolina sooji
- 1/2 cup Yogurt
- 1/2 cup Beetroot Puree
- 1 tsp Salt or to taste
- 1/2 tsp Pepper black, or to taste
- 2 tbsp Vegetable Oil plus extra for greasing the pan
- 1/2 cup Water or more, to reach desired consistency
For Filling 1: Spinach & Broccoli Filling
- 1 tsp Asafoetida hing
- 1/2 tsp Cumin Seeds
- 1 tsp Ginger-Garlic Paste
- 1 Onion finely chopped
- 1/2 Mango finely chopped, ripe
- 1 cup Spinach Puree
- 1 cup Broccoli finely grated
- 1/4 cup Corn boiled, sweet
For Filling 2: Paneer Filling
- 1 cup Cottage Cheese grated
- 3 tbsp Cashews roasted and coarsely ground
- 1 tsp Chili Powder or to taste
- 1 tsp Cumin Powder or to taste
- 1 tsp Garam Masala or to taste
For Serving
- Coriander Mint Chutney as needed
- Tamarind Chutney as needed
- Yogurt Dip as needed, for garnish, optional
- Beetroot as needed, for garnish, fresh, thinly sliced
- 2 tbsp Butter for cooking crepes
Instructions
Prepare the Red Velvet Crepe Batter
- Combine gram flour, whole wheat flour, oat flour, rice flour, semolina, yogurt, beetroot puree, salt, pepper, and oil in a large bowl. Gradually add water, mixing until you achieve a smooth batter with a consistency similar to dosa batter. Let the batter rest for 15 minutes.
Cook the Crepes
- Heat a lightly oiled non-stick pan or tava over medium heat. Pour 1/4 cup of batter onto the hot pan, swirling to create a thin crepe. Cook for 1-2 minutes per side, or until golden brown and cooked through. Brush with butter and stack. Repeat until all the batter is used.
Prepare Filling 1
- Heat oil in a pan. Add asafoetida, cumin seeds, ginger-garlic paste, and onion. Sauté until softened. Add chopped mango, grated broccoli, and spinach puree. Cook for 5-6 minutes, stirring occasionally, until heated through.
Prepare Filling 2
- In a bowl, combine grated paneer, roasted and coarsely ground cashews, chili powder, cumin powder, and garam masala. Mix well.
Assemble the Roulade
- Spread a thin layer of spinach filling over one half of a crepe, and top with paneer filling over the other half. Roll it tightly and cut into roundels (slices).
Serve
- Arrange the roulades on a serving platter. Fill disposable droppers with coriander mint chutney and tamarind chutney and serve alongside the roulade. Garnish with fresh beetroot slices and yogurt dip, if desired.
Recipe Notes
Expert Tips for the Perfect Red Velvet Roulade:
- For a richer flavor, use roasted beetroot puree. Roast the beetroot until tender before pureeing.
- Adjust the spices according to your preference. If you prefer a milder flavor, reduce the amount of chili powder.
- To prevent the crepes from sticking, lightly grease your pan or tava with oil or butter before cooking each crepe.
- Make the roulades ahead of time and store them in the refrigerator. Reheat gently before serving.
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Recipe Nutrition
Calories: 525kcalCarbohydrates: 52gProtein: 19gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 39mgSodium: 653mgPotassium: 583mgFiber: 7gSugar: 10gVitamin A: 1334IUVitamin C: 35mgCalcium: 349mgIron: 4mg
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So delicious! Excited to make it.
Absolutely delicious! Can’t wait to try it.
I’m eager to make this recipe!