Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes


  • To start making the spinach wrap, warmth oil in a preheated pan on medium warmth. Add the spinach and inexperienced chillies and saute till spinach wilts fully and has softened.

  • As soon as softened flip off the warmth and permit it to chill. As soon as cooled, add right into a blender to make a clean puree.

  • Into a big mixing bowl, add wheat flour, salt and spinach puree. Add a bit water if required and knead to make a clean and agency dough. Drizzle a bit oil on the highest and knead once more to make a clean dough. Cowl the dough and relaxation for five minutes.

  • Divide the rested dough into four giant balls. Mud the dough in flour, flatten it and roll it into a big eight inch circle.

  • Place it on a preheated pan and cook dinner on either side till golden spots seem and puffs up a bit. Make sure the spinach roti is effectively cooked. 

  • Proceed to cook dinner the remaining parts of the dough in the same means and stack them one over the opposite, so it stays gentle.

  • To make the filling, warmth oil in a preheated pan over medium warmth. Add garlic, purple bell peppers, onion and saute till the onion & peppers are evenly roasted till frivolously golden. 

  • As soon as golde, add the mushrooms and spring onions and saute on excessive warmth till the mushrooms have softened.  At this stage on the tofu, soy sauce, chilli sauce and oregano and optionally salt to style and toss all of the components on excessive warmth till effectively mixed. 

  • Flip off the warmth and stir within the prunes and the parsley leaves. Set the filling apart to chill a bit.

  • To assemble the wrap, place the spinach roti on the flat floor, smear a tablespoon of hung curd on the spinach roti. Spoon a big tablespoon of the roasted greens.

  • As soon as crammed, roll to make a wrap and serve.

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