Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
Spinach Rolls: Anytime Snack or Party Appetizer
When it comes to wholesome and scrumptious snacks, palak (spinach) rolls are at the top of my list. Not only are they nutritious and easy to make, but they're also scrumptious. They are crunchy on the outside and juicy on the inside.
These rolls are made with spinach, a spiced chickpea flour batter, and a spicy filling made of potatoes, spices, and paneer. The fresh ginger and garlic impart a lovely flavor, as well. Since they're so easy to make, they're very popular as anytime snacks and party appetizers. They are rich in protein, fiber, and vitamins, whereas they are low in carbohydrates and fat.
Serve these rolls hot with tomato sauce. Enjoy!
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3 to 4 servings
For the batter:
- 2 small cups chickpea flour (besan)
- 3-4 garlic cloves, finely crush garlic, ginger, green chilies, and cumin seeds in a mortar and pestle
- 1/2 inch ginger
- 1 green chili
- 1 teaspoon cumin seeds
- 1/8 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon amchur powder (raw mango powder)
- 2/3 teaspoon salt, or to taste
- 25-30 large palak (spinach) leaves
- 6-8 paneer sticks, cut into thin and long pieces
- 1 tablespoon oil, for shallow-frying each palak roll
For the filling:
- 2 small potatoes, boiled, peeled, and mashed
- 1/2 teaspoon crushed garlic, ginger, green chili, and cumin mixture
- 1/2 cup onions, julienned
- 1/2 cup tomatoes, finely chopped
- 1/4 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 2 teaspoons oil
- Select large spinach leaves. Chop and discard the stems. Wash and pat dry. Set aside.
- In a mortar and pestle, add garlic cloves, cumin seeds, ginger, and green chilies. Make a coarse paste. Set aside. Use three-quarters of this paste for making the batter and one-quarter for making the stuffing.
- Make the batter: In a mixing bowl, add chickpea flour (besan), three-quarters of the garlic-ginger paste (from step 2), red chili powder, amchur powder, coriander powder, and salt. Adding water little by little, make a lump-free batter. The batter should have thick or semi-solid consistency. Set aside.
- Make the stuffing: Heat the oil in a deep-bottomed pan over medium heat. Add the remaining garlic-ginger paste. Saute for 30 seconds. Increase the heat a little. Add chopped onions. Continue to saute for 1 minute.
- Throw in chopped tomatoes. Saute the mixture until the tomatoes become soft. Add mashed potatoes, red chili powder, sugar, and salt. Reduce the heat to a minimum. Mix and saute for a few seconds. Turn off the heat. The stuffing is ready!
- Start assembling spinach rolls: Take a spinach leaf. Evenly spread some batter on it with your fingers. Place another leaf overlapping the first leaf. Spread the batter on it.
- Similarly, place a few leaves (6-8) overlapping one another both sideways and above and coat it with the batter, as shown in the photo below.
- Place some filling and a paneer stick horizontally near the bottom edge. Fold the bottom edge and both the sides inward up to 1 inch and hold it firmly, rolling it upward to make a roll. Thinly apply some batter all over it. Similarly, prepare the remaining spinach rolls.
- Shallow-fry the rolls: Heat a flat pan or griddle. Add 2-3 teaspoons of oil. When the oil becomes hot, place the rolls in the pan. Keeping the heat at medium-low, shallow-fry the rolls by turning the sides so that they cooked evenly. Cooking these rolls may take about 4 or 5 minutes.
- Once the palak rolls are cooked and golden brown all over, transfer them to a plate. Serve them hot with tomato sauce.
- Eat spinach rolls whenever you feel hungry or want to eat a healthy and delicious snack. Enjoy the crispiness and taste!