Spinach Tortilla with Paneer Stuffing

Ingredients for 1 Serving:

For Spinach Tortilla:

 30g Wheat Flour
 100g Spinach (Blended to Make Puree)
 ¼ tsp Carom Seeds
 Pinch of Salt

For Paneer Stuffing:

 70g Paneer (Cottage Cheese)
 1 tsp Oil
 ¼ tsp Ginger Garlic Paste
 ¼ tsp Red Chilli Powder
 ¼ tsp Turmeric Powder
 ¼ tsp Coriander Powder
 ¼ tsp Garam Masala Powder
 Pinch of Cumin Powder
 Pinch of Chaat Masala
 1 tsp Lemon Juice
 Pinch of Salt
 1 tbsp Finely Chopped Coriander

Nutritional Information (Approximate):

 Calories: 250-300 kcal
 Protein: 15-18 grams
 Carbohydrates: 20-25 grams
 Fat: 12-15 grams
 Fiber: 3-5 grams

Method:

For Spinach Tortilla:

1. Wash the spinach and blend it to make puree.

2. Take wheat flour in a bowl, add carom seeds, a pinch of salt, and the pureed spinach. Mix all the ingredients well and knead them to make a dough.

3. Once the dough is ready, roll it out into thin rotis.

4. Cook the rotis on both sides, similar to tortillas, and keep them aside.

For Paneer Stuffing:

1. In a bowl, add paneer, ginger garlic paste, curd, red chilli powder, turmeric powder, coriander powder, garam masala powder, cumin powder, a pinch of chaat masala, lemon juice, and a pinch of salt.

2. Mix all the ingredients well and let it marinate.

3. Heat oil in a pan, add the marinated paneer, and cook until the raw aroma is gone. Lower the flame, add coriander, sauté once, and turn off the stove.

For Assembling:

1. Place the spinach tortilla and fill it with the paneer stuffing on one-half side.

2. Fold the other half over the stuffing, creating a half-moon shape.

3. Serve the Spinach Tortilla with Paneer Stuffing along with curd.