Spinach Paneer Tiffin Roll
This roll stays neat and tidy in both children's and adults' tiffins. The spinach should not be cooked too wet, the paneer should just be warmed lightly, and the spices should be balanced enough to make the roll tasty yet light like everyday food.
Author
tiffin_priya
Instructions
Mix 1/4 tsp salt and 1 tsp oil into the flour. Gradually add water to knead a soft dough and let it rest covered for 10 minutes.
💡 Tip: Do not keep the dough too stiff for the tiffin rolls, otherwise the roti may break when cold.
About 12 min
Heat 1 tsp oil in a pan. Add cumin seeds, then add onion and ginger-garlic paste, sautéing until the onion becomes translucent.
💡 Tip: There is no need to brown it too much; lightly sautéed onion gives a soft flavor for kids.
About 5 min
Add tomato, turmeric, coriander powder, and red chili powder, and cook for 2 minutes. Now add spinach and cook uncovered until the water starts to evaporate.
💡 Tip: If the filling remains wet, the roll can become soft and open in the tiffin, so be sure to dry the spinach water.
About 8 min
Add paneer, garam masala, remaining salt, and lemon juice. Just mix for 1 minute and turn off the heat, then add carrot and cilantro.
💡 Tip: Overcooking the paneer can make it rubbery; just coat it with the spices.
About 4 min
Roll out 3 rotis from the dough and cook them softly on a griddle. Spread a little yogurt and green chutney on each roti, place the spinach-paneer filling in the center, fold the bottom edge, and roll tightly.
💡 Tip: Cool the roll for 5 minutes before placing it in the tiffin, and wrap the bottom half in butter paper or foil.
About 6 min
