I am excited and happy as I start my guest post series on Evergreendishes. It’s been on my mind since a long time and did have many requests, but I was never ready then. Today, I have Palak Paneer Wrap by Sasmita.

Welcome Sasmita to my blog space, glad to have you here!  I have known her since a long time. She is a wonderful cook who creates delicious dishes of many kind.  Do visit her blog www.firsttimercook.comToday, she has a wonderful palak paneer wrap for all of us.

A few spinach recipes from the blog : Spinach rice Corn Palak Veg Hariyali  Palak Chutney

Over to Sasmita:

Palak paneer is one of the most popular North Indian dish. The dish is basically some soft paneer cubes cooked in a smooth spinach gravy. Here I have come up with a twist to the famous palak paneer as Palak Paneer Wrap. The ingredients are same, but instead of adding spinach to the paneer while cookig, the puree is added to the wheat flour. Then a wrap is prepared with some cooked paneer cubes as filling. These wraps are so healthy and kids friendly too. Do try Guest Post Series - Palak Paneer Wrap🙂

Palak Paneer Wrap
Palak Paneer Wrap

Cuisine – Punjabi
Preparation time – 15 minutes
Cooking time – 30 minutes

INGREDIENTS :

Measurement used: 1 cup =240 ml

Wrap:
Wheat flour 1 cup
Spinach / palak (roughly chopped) 1 cup
Ginger 1/2 inch
Green chili 1 no.
Salt as needed
Water as needed
Oil as needed

Filling:
Paneer (cut into 1/2 inch cubes) 300 gm
Onion (finely chopped) 1 no.
Ginger-garlic paste 1/2 tsp
Tomato (finely chopped) 1no.
Cumin seed 1/2 tsp
Red chili powder 1/2 tsp
Garam masala 1/2 tsp
Turmeric powder 1/2 tsp
Coriander powder 1/2 tsp
Oil 2 tsp
Salt as needed

Assemble:
Tomato sauce as needed
Onion slices as needed

Method of Preparation :

1- Wash and clean only the leaves part of the spinach / palak.
2- Then boil water in a sauce pan. Add spinach leaves to the boiling water and wait until all leaves wilt.
3- Switch off flame and take out spinach leaves to a blender jar.
4- Add chopped ginger, green chili and blend to a smooth puree.
5- In a mixing bowl take wheat flour, salt, spinach puree and 1 tbsp oil.
6- Mix everything and start kneading till a soft dough appears.
7- Cover the bowl and keep aside.
8- Now in a pan, heat oil.
9- Add all the paneer cubes and saute for 2-3 minutes or till golden brown in color.
10- Transfer to a plate and keep aside.
11- Into the same pan, add cumin seed and allow to splutter.
12- Then add chopped onion and saute till translucent.
13-Add ginger-garlic paste and again saute for some minutes.
14- Next add chopped tomatoes, red chili powder, garam masala, turmeric powder, salt, coriander powder.
15- Mix and again saute till the tomatoes become soft and mushy.
16- Then add fried paneer cubes and mix everything well.
17- Cover the pan and cook for 3-4 minutes.
18- Turn off heat and allow the filling to cool.
19- Now make 3 equal sized ball from the dough.
20- Take one dough ball at a time and roll into approximately 7-8 inch diameter over an well-dusted surface.
21- Next heat a tawa / griddle.
22- Place the roti on hot tawa and cook it on both sides by smearing oil over it until some brown spots appeared.
23- Similarly do for rest dough balls and make palak rotis. Keep aside.
24- Now take a plate, place one palak roti.
25- Put some paneer mixture, some sliced onions and tomato sauce.
26- Roll both side tightly and secure the edges with a toothpick or wrap the roll in wax paper and serve these scrumptious and yummy palak paneer wrap !

Note :

  • Instead of paneer cubes, scrambled paneer can be used.
  • If scrambled paneer is used, then there is no need of frying the paneer.
Guest Post Series Palak Paneer wrap
Guest Post Series Palak Paneer Wrap

Palak Paneer Wrap


Course evening snacks
Cuisine Indian

Ingredients

  • 1 cup wheat flour 1 cup =240 ml
  • 1 cup spinach
  • 1/2 inch ginger
  • 1 green chilli
  • salt as needed
  • water as needed
  • oil as needed

For the filling

  • 300 gram paneer cut into 1/2 inch cubes
  • 1 onion finely chopped
  • 1/2 teaspoon ginger garlic paste
  • 1 onion finely chopped
  • 1/2 teaspoon cumin
  • 1/2 teaspoon red chilli powder
  • 1/2 teaspoon coriander powder
  • 2 teaspoon oil
  • salt as needed

Instructions

  1. Wash and clean only the leaves part of the spinach / palak.
  2. Then boil water in a sauce pan. Add spinach leaves to the boiling water and wait until all leaves wilt.
  3. Switch off flame and take out spinach leaves to a blender jar.
  4. Add chopped ginger, green chili and blend to a smooth puree.
  5. In a mixing bowl take wheat flour, salt, spinach puree and 1 tbsp oil.


  6.  Mix everything and start kneading till a soft dough appears.


  7. Cover the bowl and keep aside.
  8. Now in a pan, heat oil. Add all the paneer cubes and saute for 2-3 minutes or till golden brown in color. Transfer to a plate and keep aside.

  9.  Into the same pan, add cumin seed and allow to splutter. Then add chopped onion and saute till translucent. Add ginger-garlic paste and again saute for some minutes. Next add chopped tomatoes, red chili powder, garam masala, turmeric powder, salt, coriander powder.  Mix and again saute till the tomatoes become soft and mushy. Then add fried paneer cubes and mix everything well.

  10. Cover the pan and cook for 3-4 minutes. Turn off heat and allow the filling to cool.

  11.  Now make 3 equal sized ball from the dough. Take one dough ball at a time and roll into approximately 7-8 inch diameter over an well-dusted surface. Next heat a tawa / griddle. Place the roti on hot tawa and cook it on both sides by smearing oil over it until some brown spots appeared.

     

Recipe Notes

* Instead of paneer cubes, scrambled paneer can be used.
* If scrambled paneer is used, then there is no need of frying the paneer.

Bio:
Myself Sasmita, an ex-software engineer by profession and food blogger by passion. I am the creator, writer & photographer of the foodie blog First Timer Cook (www.firsttimercook.com) where I share my thoughts about foods and you can find well-crafted recipes for the home cook.

 

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Until next time…Happy Cooking !

 

 

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