Healthy Spinach Paneer Kathi Rolls (Palak Paneer Wraps)
25 minutes
834 reads
About Healthy Spinach Paneer Kathi Rolls (Palak Paneer Wraps)
Craving a vibrant, healthy, and flavorful meal? These Spinach Paneer Kathi Rolls (Palak Paneer Wraps) are a delicious twist on classic Indian street food, bringing the exciting tastes of India straight to your kitchen.Imagine soft, spinach-infused flatbreads filled with a spiced and crumbled paneer (Indian cheese) mixture. Each bite is an explosion of flavor and nutrients, perfect for a quick weeknight dinner, a satisfying lunch, or a fun appetizer.This easy-to-follow recipe, with its step-by-step instructions, makes these impressive rolls achievable even for beginner cooks. Get ready to impress yourself and your guests!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Spinach Paratha Dough
- 1 cup Whole Wheat Flour whole
- 1 cup Spinach pureed
- 2 Chilies chopped, green, small
- 1/2 tsp Cumin Seeds
- 1/4 tsp Salt
- 2 tbsp Oil for kneading
For the Paneer Filling
- 150 gm Cottage Cheese crumbled
- 2 Chilies chopped, green
- 1 Onion finely sliced
- 3 clove Garlic chopped
- 1 Tomato finely chopped
- 1/2 tsp Chili Powder red
- 1/2 tsp Garam Masala
- 1/4 tsp Turmeric Powder
- 2 tbsp Coriander chopped
- 1/2 tsp Coriander Powder
- 1/4 tsp Salt
For the Sauce
- 4 tbsp Tomato Pasta Sauce
- 1 tbsp Mustard Sauce
Instructions
- First, puree the spinach with the green chilies.
- In a large bowl, combine the whole wheat flour, spinach puree, cumin seeds, and salt.
- Gradually add water and knead until a smooth dough forms. Add the oil and continue kneading until the dough is soft and pliable. This helps create a more tender paratha.
- Divide the dough into 4 equal portions. Roll each portion into a large circle on a lightly floured surface.
- Heat a skillet or griddle over medium heat. Cook each paratha for about 2-3 minutes per side, or until light brown spots appear and the paratha is cooked through.
- To make the paneer filling, heat a separate skillet over medium heat. Add the crumbled paneer and cook until lightly browned. This enhances the flavor and texture of the paneer.
- Add the chopped green chilies, sliced onion, and chopped garlic to the skillet. Sauté until the onions are translucent and softened.
- Stir in the chopped tomato, red chili powder, garam masala, turmeric powder, coriander powder, and salt. Cook for a few more minutes, allowing the spices to meld.
- Finally, add the fresh chopped coriander and mix well.
- To assemble the kathi rolls, spread a tablespoon of tomato pasta sauce and mustard sauce over each paratha. Spoon the paneer filling onto the center of each paratha.
- Roll the parathas tightly to form wraps. Serve immediately.
Recipe Notes
Expert Tips
- For a richer flavor, consider using bone-in chicken thighs instead of boneless, skinless breasts.
- Adjust the cooking time based on the thickness of your chicken pieces. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Get creative with your vegetables! Add other favorites like bell peppers, zucchini, or mushrooms.
Storage Instructions
- Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
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Recipe Nutrition
Calories: 633kcalCarbohydrates: 64gProtein: 21gFat: 35gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 50mgSodium: 5522mgPotassium: 690mgFiber: 13gSugar: 9gVitamin A: 2391IUVitamin C: 31mgCalcium: 446mgIron: 4mg
Shakuntla Tulshyan
Articles: 90
3 Comments
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This is awesome! Can’t wait to cook it.
Looks so delectable! Thanks for posting.
This looks fantastic! Appreciate the share.