Spinach Veggie Pinwheels

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35

Ingredients

Serves 4

  • For spinach tortillas : flour 1/2 cups

  • wheat flour 1/2 cups

  • Spinach 2 cups

  • baking powder 1 tsp

  • oil 2 tsp

  • salt 1/2 tsp

  • For filling: red bell pepper 1/4 cups

  • yellow bell pepper 1/4 cups

  • green bell pepper 1/4 cups

  • grated carrot 1/2 cups

  • shredded red cabbage 1/2 cups

  • lettuce leaves 2-3 nos

  • mushroom sliced 1/4 cups

  • italian seasoning 1/2 tsp

  • black pepper powder 1/2 tsp

  • red chilli flakes 1/2 tsp

  • oil for cooking 2 tbsp

  • For spread:mayonnaise 1/3 cups

  • garlic cloves minced 1-2 nos

  • finely chopped parsley 1 tbsp

  • red chilli flakes 1/4 tsp

  • salt 1/4 tsp

Directions

  • 01

    For the spinach tortillas: Heat water in a vessel bring it to boil.

  • 02

    Add spinach leaves let it boil for 30 seconds to 1 minute or till you see a bright green colour.

  • 03

    Transfer the boiled spinach leaves in ice cold water (ice bath) till completely cooled down.

  • 04

    Squeeze out the excess water from the spinach leaves using your hands or strainer.

  • 05

    Puree the blanced spinach in a grinder or food processor by adding a little water if required.

  • 06

    In a mixing bowl take flour, wheat flour, salt, baking powder add oil. Mix everything well.

  • 07

    Next add spinach puree and knead a soft dough.

  • 08

    Apply little oil on the dough, cover with a cling wrap and keep it in refrigerator for 30 minutes.

  • 09

    For the stuffing: Heat oil in a pan, add mushrooms and all three bell peppers.

  • 10

    Add salt, pepper, italian seasoning mix it well and cook for a minute and switch off the flame. The stuffing is ready.

  • 11

    For the Spread: In a small bowl take mayonnaise add minced garlic, chopped parsley, salt, pepper, red chilli flakes and mix it well.

  • 12

    Making of the spinach tortillas: Take a small portion of a dough make a ball of it and roll out as thin as roti.

  • 13

    Heat a non-stick tawa cook the tortilla from both the sides nicely.

  • 14

    Similarly prepare the rest of the spinach tortillas.

  • 15

    Assembling: Take a spinach tortilla, spread 1-2 tbsp of the prepared mayonnaise spread all over the tortilla.

  • 16

    Next add in prepared mushroom stuffing along with shredded carrot, red cabbage and lettuce leaves.

  • 17

    Roll out the tortilla tightly from one end to another.

  • 18

    Gently cut the tortillas into 1/2 inch slices.

  • 19

    Arrange the pinwheels on a plate serve with fresh salad cucumbers and tomatoes along with the mayonnaise spread.

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