Ever since I tried my hand at making pesto sauce at home, my kids have become a huge fan of anything with pesto sauce in it! Pesto is an Italian sauce primarily made of basil leaves, pine nuts and cheese. Pasta made with pesto sauce wins hands down everytime and my son keeps asking for it. However, since fresh basil comes at a price that is not very cheap I started either buying the sauce (which I admit works out much cheaper than making it from scratch) or making it myself using alternatives to the basil. Spinach (palak) and coriander are good substitutes although they don’t give that very authentic taste so I like adding a few homegrown basil leaves for that unique fragrance and flavour that the leaves impart. Yeah, on my recent trip to the supermarket I picked up a plant for AED 10 and have planted it in my balcony garden. I am crossing my fingers and hoping that it flourishes and doesn’t give up on me but till such time, the coriander and spinach comes to my rescue!
On days when I take my son for his music lessons I am on the look out for some easy dinner options and this roll with any kind of a filling (chicken or paneer) is a real life saver. It is quick and delicious and can be put together real fast if you have prepared the chapathi dough ahead of time. Since my man is great at assembling rolls, I call him everytime I make this roll. There is something extra special about the way he cuts the onions mixes them with lime juice, salt and coriander. Okay! I am just praising him so that he helps me make these everytime. Hehe!
The addition of the fried egg in the roll makes it ultra delicious, filling and very nutritious for picky eaters. My son eats egg in this wrap without a complaint. He is not a very chicken, fish & eggs kind of a person so this is the best way to get him to eat eggs. If you want a pure vegetarian version please feel free to leave the eggs out.
I have made this several times over the past few months and I think it was high time I posted it on the blog. I do hope you enjoy it!
Pesto Paneer Roll
Prep time: 15-20 mins | Cook time: 10 mins | Servings 2-3
For the chapathi:
- 1 cup whole wheat flour
- 2-3 teaspoons oil
- a sprinkling of salt
- approx 1/2 cup warm water to knead the dough
For the pesto sauce (you can also use readymade)
- 1/2 cup (loosely packed) coriander leaves
- 10-12 Italian basil leaves (optional but recommended)
- 2-3 palak leaves (optional)
- 2 tablespoons mint leaves
- 1 fat clove of garlic, peeled
- 1/2 inch ginger (optional)
- 2 tablespoons pine nuts or chopped walnuts
- 2-3 tablespoons grated parmesan or cheddar cheese
- 1-2 teaspoons lime juice
- 2 tablespoons olive oil
For the filling:
- 1 cup (150 gm) fresh paneer (cottage cheese) cubed
- 1 tablespoon thick (set) curd, preferably hung curd
- 2 pinches of red chilli powder (optional)
- salt & pepper to taste
- 1 small onion, finely chopped
- Eggs (1 per roll)
-
1/2 onion sliced breadthwise
- lime juice
- chopped coriander
- salt to taste
Method:
1. Marinate the paneer with the hung curd, pesto, chilli powder (if using), salt & pepper. Keep aside for at least 15-20 mins
2. In the meanwhile prepare the dough by mixing the whole wheat flour with the oil and salt in a shallow bowl (or a flat vessel used to knead dough). Add the water little by little and bring the mixture together into a ball. Knead with the heel of your palm using a stretching motion to form a smooth dough with no cracks on the surface. Cover and keep aside till required.
3. While the dough is resting, prepare the filling. Heat oil in a non stick kadhai and add the onions and fry until they turn pale (translucent)
4. Next, add the marinated paneer and lightly fry them for half a minute. Remove from heat.Assemble
5. Pinch out lemon sized balls from the dough and roll them out into chapathis.
6. Heat a skillet/tawa and fry the chapathis lightly – do not brown them too much as they will turn hard. Remove and place covered in a clean towel in a hot box (casserole).
7. Heat another frying pan on a medium low heat and drizzle a few drops of oil and add the beaten egg. Let it gently cook on a low heat so that it doesn’t brown quickly.
8. As one side is gently frying, place the prepared chapathi over the egg mixture and continue to cook until the base loosens up easily and helps you to flip the chapathi+egg. Fry the other side for a few seconds (to ensure that no raw mixture remains uncooked)
9. Remove onto a plate and place the paneer mixture in the centre in a vertical line. Add the sliced onions and chopped coriander, sprinkle lime juice and then roll the chapathi. Cover with foil or butter paper if desired and serve hot.
3. While the dough is resting, prepare the filling. Heat oil in a non stick kadhai and add the onions and fry until they turn pale (translucent)
4. Next, add the marinated paneer and lightly fry them for half a minute. Remove from heat.Assemble
5. Pinch out lemon sized balls from the dough and roll them out into chapathis.
6. Heat a skillet/tawa and fry the chapathis lightly – do not brown them too much as they will turn hard. Remove and place covered in a clean towel in a hot box (casserole).
7. Heat another frying pan on a medium low heat and drizzle a few drops of oil and add the beaten egg. Let it gently cook on a low heat so that it doesn’t brown quickly.
8. As one side is gently frying, place the prepared chapathi over the egg mixture and continue to cook until the base loosens up easily and helps you to flip the chapathi+egg. Fry the other side for a few seconds (to ensure that no raw mixture remains uncooked)
9. Remove onto a plate and place the paneer mixture in the centre in a vertical line. Add the sliced onions and chopped coriander, sprinkle lime juice and then roll the chapathi. Cover with foil or butter paper if desired and serve hot.
That is a roll filled with flavors! Love the whole idea…
Yummy! Thank you so much for sharing this delicious recipe 🙂