Spinach Cheese Roll


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Leafy vegetables generally kids don’t like…but u try this I am sure they finish this in a minute…as crunchy rolls n cheese favt of kids…so if I add spinach to this…they can have it without any nakhra….

Preparation Time 15 min
Cooking Time          5 min
Frying Time           10 min
Serving Persons     2

Ingredients

For Stuffing

1 tsp butter
1 tsp oil
2 tsp maida
1/2 cup milk
2 cheese  cubes grated
1/2 tsp mixed herb
1/4 tsp cumin n red chilli flakes
1 cup chopped spinach leaves
Salt to taste

For Dough
1 cup maida
1 tsp oil
1/4 tsp carrot seeds
Salt to taste
Water reqd to make tight dough

Edible maida glue(maida+water)
Oil to grease rolls
1 tbsp sesame seeds coat on each roll
OIL to deep fry

For Garnishing

Tomato cut into quarters n remove the pulp
Salt n black pepper to sprinkle

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Procedure

For Stuffing

Heat oil n butter.
When butter melts add maida n saute for 1 min.
Now add milk n boil it.

When it starts boiling remove from heat n whisk it properly do that there is no lumps.

Now add cheese with all spices. Add the spinach leaves in last.

Make it cool down.

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Meanwhile prepare for dough, first add all ingredients except water n rub with fingers well so that oil incorporates properly with maida.

Now add water n make a tight dough.

Rest the dough for 10 min n during this time it stuffing also cooled down.

Now make dumplings out of the dough n roll about 1/4 inch thickness.

Cut from all sides to make a rectangle form…as our samosa or spring roll sheets.

Place stuffing at one end n apply edible glue on 4 sides.

Roll it tightly so that stuffing won’t squeeze out…press from all ends.

Grease rolls with oil n sprinkle seasme seeds over this.

Meanwhile heat oil in low flame n deepfry these rolls in low flame…till golden brown colour.Cut in the middle.

Place tomatoes with the rolls….sprinkle salt n black pepper.

Serve hot…

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