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Palak Paneer Wrap

Course evening snacks
Cuisine Indian


  • 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


  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.