Ingredients
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For homemade Tortilla:
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2 cups All purpose flour
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1/4 tspn salt
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as required Water
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1 tspn Oil
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For Paneer marination:
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150 gms Fresh Cottage cheese paneer
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as required Salt
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1/2 tspn Turmeric powder
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1 tspn kashmiri Red chilli powder
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3/4 tspn Ginger garlic paste
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1 tbsp Corn starch
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few (avoid stems) Coriander leaves
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just a splash Water
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For salads and topping:
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1 medium Sliced raw onion
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1 medium Sliced raw tomato
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half each Wok tossed Bell peppers red/yellow
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1 large Carrot
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4-5 piece Mushroom (Optional)
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6 slice Pineapple
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few Lettuce
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few thin cut piece Cheese slice
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For spreads:
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Garlic mayonaisse
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Burger mayonnaise
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Sriracha sauce
Directions
Indian veg dinner rolls can be easily prepared in under 20 minutes if the ingredients are already available at your home.
By simply incorporating the main hero ingredient—roasted pineapple—these rolls achieve a flavor that rivals that of a five-star restaurant. The primary filling is cottage cheese, known as paneer in India. The rest consists of basic salads that we typically keep in our refrigerator. You can choose sauces according to your preference, but if you have a refined palate, feel free to experiment with various sauces for this roll. This roll is particularly appealing to Indian, Mexican, African, Mughlai, Asian, and other taste buds.
Sometimes for dinner a quick grab-and-go recipe can just soothe the soul at the end of a tiring day and make you feel proud about yourself when you manage to cook it yourself without stressing. Some of my most appreciated quick recipes by my friends and relatives are corn spinach sandwich, Italian pizza parcels, and homemade momos.
Step 1:
- Marinate the paneer or cottage cheese with Kashmiri red chili powder, turmeric powder, salt, ginger-garlic paste, corn starch finely chopped coriander leaves.
- Cut the cottage cheese into 2-inch-long pieces, roast them in a pan on all sides, and set them aside.
- Or you can roast them right before wrapping the roll as well.
- Toss a few vegetables, like red/yellow bell peppers, carrot and mushrooms all long and thinly cut, into the same oil.
- In a separate pan, add thinly sliced pineapple and sprinkle a pinch or two of brown sugar over it.
- Roast it from both sides until they appear to be golden in color, and make sure you don’t let them burn.
Step 2:
- Knead all-purpose flour with salt and water.
- Make them into tortillas and cook them on both sides, and set them aside.
- Either you can use store-bought tortillas or homemade. Homemade tastes more delicious.
Step 3:
- I have used garlic mayonnaise, sriracha sauce, and burger sauce/chipotle sauce for spreading on tortillas.
- Since I am looking for a light dinner roll that doesn’t cause acidity at night, I have kept the spread minimal.
- You can add a few more, like sweet chili sauce, mustard sauce, and BBQ sauce as well.
Step 4:
- Plating up is quick. You can carry everything to the dining area and eat as you wrap.
- Firstly, place a tortilla, spread the sauce, place lettuce and kale (optional), add the tossed vegetables, sliced raw onion and tomato, and fried cottage cheese (paneer), add the roasted pineapple and sliced cheese, and wrap and roll.
- Enjoy your delicacy prepared in less than 30 minutes.
