Paneer Spinach Rolls

Kneading the Dough:

• Add the Oats Flour, Sunflower Oil, and salt in a mixing bowl.
• As you knead, add water in parts until it turns into a smooth and soft dough.
• Once done, cover the dough and let it rest for about half an hour. 

Preparing the Stuffing:

• Crumble the Paneer and keep it aside.
• Heat some oil in a pan, add the Cumin Whole and Bay Leaf, and sauté until the seeds crackle.
• Now add the chopped Onions and sauté till they turn light brown.
• Once done, add the Ginger Garlic Paste and keep sautéing until the raw aroma disappears.
• Next, add the chopped Tomatoes and Green Chillis, and mix until the tomatoes soften.
• Then add the Turmeric Powder and Red Chilli Powder to repeat the mixing process. 
• Add the chopped Spinach and mix very well with the masala. 
• Keep the flame low and cover the pan with a lid to let the Spinach cook. 
• Once done, add the crumbled Paneer and salt as per your taste. 
• Finally, add the Garam Masala and mix it very well for about 1 or 2 minutes.

Preparing the Roti Wrap:

• After 30 minutes of letting the dough set, divide it into small or medium-sized balls.
• Dust the dough balls with some flour.
• Gently roll the dough balls into thin rotis and put them on a tawa one after the other. 
• Make sure to keep the flame high so the tawa is hot.
• Keep flipping sides and letting the rotis cook till you see golden blisters on either side. 
• Once done, keep the rotis aside in a warm casserole. 

Preparing Paneer Spinach Rolls:

• Place the rotis on each of them, and add the stuffing at the center.
• Next up, add some sliced onions and mint chutney.
• Top that with some grated cheese, a sprinkle of Chat Masala, and a dash of lemon Juice for added flavors.
• Now roll one side of the Roti first and then the other side to overlap them. 
• Use a toothpick to secure the folds of the rolls.
• Once done, serve hot, immediately with a side of your favorite dips or chutney.