Sunday, April 2, 2017

Posted by Mala at 1:30:00 AM No comments
The reddish, purplish colored edible taproots are known by various names...beetroot, beets and garden beet. They are rich in potassium, magnesium, iron, vitamins, minerals etc etc....Can be eaten raw or cooked. Beets can reduce stroke, heart attack and blood pressure; it is the best anti oxidant; boosts the decline in mental power; beets help the body to utilize the calcium consumed in the proper way to provide the right strength to the bones and make them stronger; controls cholesterol; can be called the best energy provider and nutrient supplier; controls blood sugar...not only these...beets make your skin glow!!!
So..what are packed inside these rolls??? the soft paneer aka cottage cheese, which provides instant energy, strengthens bones and teeth, prevents from skeletal deformation, is very high in protein and improves metabolism. corn, which has low carb and high fiber, has vitamins and minerals, lowers the risk of heart disease and type 2 diabetes.
Here is a signature dish of malpatskitchen...............all for you!!!!!
Please look into my Glossary for any unknown terms


For the wraps
Beetroot - 1, pressure cooked and cubed
Ginger - 1 small piece, choppe
Chilli powder - 3/4 tsp
Whole wheat flour - 1 1/4 cups
Salt to taste
Ajwain / carom seeds - 1 tsp
Gingely oil - 2 tsps

For the filling

Home made paneer - 1 cup (how to make paneer?)
Green bell pepper - 1, small, chopped fine
Baby corns - 10, chopped fine
Onion - 1, chopped fine
Ginger-garlic paste - 1 tsp
Chilli powder - 1 tsp
Pav bhaji masala - 1 1/2 tsps
Salt to taste
Cooking oil - 2 tsps
Jeera - 1 tsp

Some more cooking oil to brush the rolls while cooking them.

Recipe cuisine: North Indian; Category: Starters/ lunch/dinner
Prep time: 30 mts; Cooking time: 30 mts

Yields 7 rolls

Picture below shows the cooked chopped beets, along with ginger and chilli powder loaded into the blender jar, then pureed, then wheat flour, ajwain, salt and gingely oil added, and all kneaded into a soft pliable dough.

In a pan, cooking oil heated, jeera seasoned, then onions and bell peppers added, along with ginger garlic paste and chilli powder, and sauteed well.

Baby corns, crumbled paneer and pav bhaji msala added and mixed well.

7 balls pinched from the dough and kept ready and filling allowed to cool down

Beet balls rolled into thin chapathies, and cooked dry on both sides till small brown spots appear, and kept aside on a plate.

semi cooked  chapathi taken,  filling kept in the center, then rolled into a wrap, and secured with a tooth pick.

Brush with cooking oil, roast till they become golden, on a non stick tava, flames kept on the lowest.

Serve them hot hot with the cool mango cilantro dip(recipe to follow)

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