Lunch
Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes Made Easy
This homemade Paneer Mushroom Stuffed Spinach Wrap Flavoured With Prunes Made Easy recipe is flavorful, easy to prepare and suitable for Lunch diets....
⏱️
10 Min Prep
🔥
45 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1/2 teaspoon Extra Virgin Olive Oil
- 1 cup Spinach Basil Sauce - roughly chopped
- 1 Green Chilli - finely chopped
- 1-1/2 cups Whole Wheat Flour
- Salt - salt to taste
- 1 teaspoon Extra Virgin Olive Oil
- 6 cloves Garlic - finely chopped
- 1 Red Bell pepper (Capsicum) - thinly sliced
- 1 Onion - thinly sliced
- 2 Stalks Spring Onion (Bulb & Greens) - finely chopped
- 2 cups Button mushrooms - sliced
- 1 cup Tofu - cut into strips
- 1 teaspoon Soy sauce
- 1 teaspoon Red Chilli sauce
- 1 teaspoon Mixed Herbs (Dried)
- Sunflower Oil - Salt to taste
Instructions
1
To begin making the spinach wrap, mildly hot oil in a preheated skillet on medium mildly hot.
2
toss in the spinach and green chillies and saute until spinach wilts completely and has softened.Once softened turn off the mildly hot and allow it to cool.
3
Once cooled, toss in into a blender to make a even puree.Into a large mixing container, toss in wheat dusting masala condiment, seasoning and spinach puree.
4
toss in a little liquid if required and work the pastry mix to make a even and firm pastry mix.
5
splash a little oil on the top and work the pastry mix again to make a even pastry mix.
6
seal the pastry mix and rest for 5 mins.Divide the rested pastry mix into 4 large balls.
7
Dust the pastry mix in dusting masala condiment, flatten it and roll it into a large 8 inch circle.Place it on a preheated skillet and prepare on both sides until golden spots appear and puffs up a little.
8
Ensure the spinach roti is well cooked. Proceed to prepare the remaining portions of the pastry mix in the similar way and stack them one over the other, so it remains soft.To make the filling, mildly hot oil in a preheated skillet over medium mildly hot.
9
toss in garlic, red bell peppers, shallot and saute until the shallot & peppers are evenly roasted until lightly golden. Once golde, toss in the mushrooms and spring onions and saute on high mildly hot until the mushrooms have softened. At this stage at the tofu, soy condiment dip, chilli condiment dip and oregano and optionally seasoning to notes and toss all the fixings on high mildly hot until well combined. Turn off the mildly hot and swirl around in the prunes and the parsley leaves.
10
Set the filling aside to cool a little.To assemble the wrap, place the spinach roti on the flat surface, smear a tablespoon of hung curd on the spinach roti.
11
Spoon a large tablespoon of the roasted vegetables.Once filled, roll to make a wrap and present.
Recipe Information
Cuisine
Continental
Continental
Course
Lunch
Lunch
Diet
Vegetarian
Vegetarian
Total Time
55 mins
55 mins
Recipe Time chart
Preparation Time
10 minsCooking Time
45 minsTotal Time
55 minsMaster Chef
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