Spinach wraps are scrumptious and wholesome to serve for lunch or dinner. A savory spinach filling is loaded into tortilla or roti or your favourite wrap, then rolled and able to get pleasure from. Right here you’ll discover the step-by-step recipe with photographs to make one of the best spinach rolls from scratch.
![closeup shot of spinach wraps on a white plate topped with some grated cheese and two sprigs of cilantro](https://www.vegrecipesofindia.com/wp-content/uploads/2021/08/spinach-wraps.jpg)
About Spinach Wraps
These tasty Indian-inspired spinach wraps function sautéed spinach, aromatics, tomatoes, spices, and paneer cheese (swap simply with cottage cheese). This scrumptious combination is rolled into delicate roti or your selection of wrap, and served with chutneys or different sides.
The wraps are vegetarian and wholesome, whereas nonetheless having numerous vibrant and savory flavors. They’re even good for getting choosy children to eat spinach! It’s a good approach to embrace wholesome spinach greens in your eating regimen.
Whereas I present you make complete wheat wraps within the step-by-step photograph information beneath, however be happy to make use of packaged wraps or tortilla. You may as well make this recipe with Pita Bread or Naan Bread.
Customise this recipe along with your favourite fillings, and put together for a hearty lunch or snack or a light-weight dinner. Instance, you need to use tofu or button mushrooms as an alternative of paneer.
Step-by-Step Information
Easy methods to make Spinach Wrap
Kneading Dough For Wraps
1. In a mixing bowl or pan or a big tray, take 2 cups complete wheat flour. Add 1 tablespoon oil and ½ teaspoon salt.
![flour in a bowl](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll01.jpg)
2. Then add ⅔ to ¾ cup of water in components. First, you’ll be able to add ½ cup water and add the remaining required quantity of water later as you go on engaged on the dough.
![flour with water](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll02.jpg)
3. Start to knead. Add water as required and knead to a clean delicate dough. Keep in mind that the dough must be delicate and pliable.
![dough for palak paneer wrap recipe](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll03.jpg)
4. Cowl the dough with a kitchen towel or cowl the bowl with a lid. Put aside for the dough to relaxation for half-hour.
![wrap dough](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll04.jpg)
Getting ready Spinach and Cheese Stuffing
In the meantime when the dough resting, make your spinach filling.
1. Start by rinsing 130 grams of spinach leaves very properly in water. Drain the entire water after which chop the spinach leaves. You will want 2 cups of chopped spinach.
Additionally chop 1 medium-sized onion (½ cup finely chopped onions), 2 medium-sized tomatoes (½ cup finely chopped tomatoes, tightly packed) and 1 or 2 inexperienced chilies (½ to 1 teaspoon chopped). Put aside.
![fresh herbs](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll05.jpg)
2. Crumble 200 grams paneer and maintain apart. As a substitute of paneer, you need to use cottage cheese or agency tofu.
![crumbled paneer in a bowl](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll06.jpg)
3. Warmth 2 tablespoons of oil in a pan. Add ½ teaspoon cumin seeds and 1 small tej patta. Skip for those who wouldn’t have tej patta (Indian bay leaf).
Sauté until the cumin crackles. As a substitute of oil, it’s also possible to use butter or ghee (clarified butter).
![cumin sauteed in oil](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll07.jpg)
4. Now add ½ cup finely chopped onions.
![chopped onions added](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll08.jpg)
5. Saute until the onions flip a light-weight brown.
![sauteing onions](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll09.jpg)
6. Add ½ teaspoon ginger-garlic paste. Stir and sauté for just a few seconds until the uncooked aroma of each ginger and garlic goes away.
![ginger garlic paste added](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll10.jpg)
7. Then add ½ cup tightly packed finely chopped tomatoes and ½ to 1 teaspoon chopped inexperienced chilies.
![tomatoes with onion and herbs](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll12.jpg)
8. Combine properly and saute the tomatoes on low to medium warmth.
![sauteing tomatoes](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll13.jpg)
9. Saute until the tomatoes soften and turn out to be mushy.
![sauteed tomatoes in the pan](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll14.jpg)
10. Then add ¼ teaspoon turmeric powder and ¼ teaspoon crimson chili powder or cayenne pepper. Combine very properly.
![adding spices to the sauteed tomato](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll15.jpg)
11. Add the chopped spinach leaves.
![chopped spinach added to masala](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll16.jpg)
12. Combine the spinach leaves very properly with the sautéed onion-tomato combination.
![mixing spinach with tomato masala](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll17.jpg)
13. Cowl the pan with a lid and on a low warmth simmer until the spinach leaves wilt.
![lid on the sauteeing filling](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll18.jpg)
14. Do examine a few occasions when the spinach is cooking. As soon as the spinach leaves are wilted and cooked, you will notice some water or liquids within the pan.
![cooking spinach](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll19.jpg)
15. On low to medium warmth, prepare dinner with out the lid until all of the water or liquids evaporates.
![cooked spinach in the pan](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll20.jpg)
16. Then add the crumbled paneer or cottage cheese. Additionally add salt based on style.
![crumbled paneer cheese added to spinach](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll21.jpg)
17. Add ¼ teaspoon garam masala powder or curry powder.
![garam masala powder added to paneer](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll22.jpg)
18. Combine very properly and sauté for 1 minute on low warmth. Don’t prepare dinner an excessive amount of as then the paneer will get chewy or dense.
![paneer mixed with spinach mixture](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll23.jpg)
Making Roti Wrap
1. After half-hour, divide the dough into small or medium-sized balls. This is dependent upon the dimensions of the wraps you need to make. You may as well make mini wraps. Skip this part if you’re utilizing packaged wraps or tortilla.
![flour dough balls](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll24.jpg)
2. Mud the dough ball with some flour.
![dough balls dusted with flour](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll25.jpg)
3. Then gently roll to skinny spherical or circle. The rolled dough shouldn’t be thick. If required whereas rolling, you’ll be able to add some extra flour.
![rolled thin roti](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll26.jpg)
4. Place the rolled dough on a scorching skillet or tawa or frying pan. Do be aware that the skillet must be scorching. So prepare dinner on medium-high to excessive warmth. On low warmth, the roti will turn out to be crispy and onerous.
![roti placed on skillet](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll27.jpg)
5. Cook dinner the bottom until you see air-pockets showing on the roti or the roti is ¼ cooked.
![cook the roti base till 1/4th](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll28.jpg)
6. Then flip it with a spatula.
![flip and cook second side of roti](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll29.jpg)
7. Unfold some oil throughout.
![spread oil on roti](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll30.jpg)
8. Then flip once more when the second aspect is ½ cooked. Unfold some oil on this aspect too. You will notice golden blisters.
![flip again when the second side is ½ cooked](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll31.jpg)
9. Flip a few times extra for even roasting. Take away and maintain the roti in a roti basket or in a heat casserole. Put together all of the roti wraps this fashion.
![flip and cook roti as required](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll33.jpg)
Getting ready Spinach Wraps
1. Now take a roti.
![cooked roti on a white board](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll34.jpg)
2. Place the spinach stuffing within the middle. When you have mint cilantro chutney, it’s also possible to unfold some chutney on the roti, earlier than inserting the spinach stuffing.
![adding the spinach stuffing onto roti](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll36.jpg)
3. Add some thinly sliced onions or pickled onions. You’ll be able to even skip onions. You may as well add some grated carrots or shredded beets as an alternative of onions. To make the filling spicy, jalapeño slices are additionally an possibility.
![thinly sliced onions added](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll37.jpg)
4. High up with some grated cheddar cheese. You need to use any cheese like cheddar cheese or processed cheese.
![grated cheese added](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll38.jpg)
5. Then add some chopped coriander leaves (cilantro) on prime of the cheese.
![coriander added to cheese](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll39.jpg)
6. Sprinkle some chaat masala powder and some drops of lemon juice. Each chaat masala and lemon juice give a extremely good tangy style, so don’t skip them.
![roti topped with chaat masala powder and lemon juice](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll40.jpg)
7. Now roll one aspect of the roti. Roll the second aspect overlapping the primary aspect.
![roll the spinach wraps](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll41.jpg)
8. Then fold one of many sides and safe it with a toothpick.
![roll the spinach wraps and secure with a toothpick](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll42.jpg)
9. Safe the opposite open aspect additionally with a toothpick. In order for you, it’s also possible to wrap them like an envelope after which serve them. You may as well shut the second aspect if you need.
![final image of spinach roll](https://www.vegrecipesofindia.com/wp-content/uploads/2016/11/palak-paneer-bhurji-kathi-roll43.jpg)
10. Serve instantly. Because the spinach stuffing is barely moist. If served after a while or just a few hours, then the rotis can turn out to be barely soggy.
Serve spinach rolls simply plain as they style good the best way they’re. Or you’ll be able to accompany some chutney or any dip of your selection by the aspect.
You’ll be able to garnish with some grated cheddar cheese and chopped coriander leaves for those who choose.
![overheat shot of spinach rolls on a white plate topped with some grated cheese and two sprigs of cilantro](https://www.vegrecipesofindia.com/wp-content/uploads/2021/08/spinach-rolls.jpg)
FAQs
I exploit simply complete wheat flour (atta) on this recipe, however you need to use a 50/50 mixture of complete wheat and all-purpose flour for those who like.
The tomatoes on this recipe add little bit of moisture to the spinach wraps filling. Depart them out for a drier filling.
Be at liberty to skip the paneer and use crumbled agency tofu as a tasty vegan substitute.
To chop down on time, you’ll be able to definitely make a part of this recipe forward. Make the roti dough the day earlier than and retailer the dough in an air-tight container within the fridge till prepared to make use of. Subsequent day let the dough come to room temperature earlier than making the wraps. The spinach filling is straightforward to make the day you intend to get pleasure from.
I choose roti, however you can also make spinach wraps with wheat or corn tortillas, pita bread, or naan bread.
They’re scrumptious plain by themselves, or you’ll be able to get pleasure from them along with your favourite chutneys or sauces.
Extra Tasty Wraps and Rolls Recipes
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Spinach wraps are scrumptious and wholesome to serve for lunch or dinner. A savory spinach filling is loaded into tortilla or roti or your favourite wrap, then rolled and able to get pleasure from.
Prep Time 15 minutes
Cook dinner Time 25 minutes
Dough Resting Time 30 minutes
Complete Time 1 hr 10 minutes
Servings 10 Spinach Wrap
Forestall your display screen from going darkish whereas making the recipe
These Spinach Rolls submit from the weblog archives first revealed in November 2016 has been republished and up to date on 7 August 2021.
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