I usually cook fresh meals for my kids’ lunch. I do serve leftovers from the previous night’s dinner sometimes but since lunch is TJ’s best meal (as in, he gets really hungry especially on days he has early-preschool), I like to feed him something freshly cooked.
A few days ago, I had no idea what to make until I chanced upon some store-bought chapatis. I also had shredded carrots and some paneer and quickly concocted the following recipe. Just as I was figuring out what to make of these ingredients, I saw a container of hummus that was nearing expiration so I decided to add it in. The result was: Chapati Rolls with Carrots, Paneer, and Hummus.
Thankfully, TJ loves chapatis and rolls present a unique way to eat them so I knew he would like this and he LOVED it! He ate the equivalent of 2 whole chapatis with carrots, hummus, and paneer cheese so he got a lot of the good nutrition too. If you were to make chapatis from scratch, making these rolls will take time. Otherwise, this was one of the quickest meals I have made in recent times.
Tips:
(1) Whenever I have time, I shred paneer and keep it ready to use in whatever I choose. I don’t make traditional Indian dishes with paneer so I don’t need them cut in certain sizes. Shredded paneer works well for quick meals for kids. I also pre-chop onion. Really saves time.
(2) You can get creative and place whatever you want on the chapatis before you roll them. Just make sure to include a lot of cheese to make the chapati/tortilla stick well.
(3) Using a clean and sharp bread knife to cut the chapati into rolls makes the process easier, quicker, and cleaner.
Enjoy!
(Scroll down for the recipe)
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- 2 Tbs olive oil
- 1 Cup Shredded Carrots
- 3/4th Cup Grated Paneer You may use 1 cup paneer too
- 1/8th Cup Hummus
- Heaps 🙂 Mexican Style Four Cheese Shredded
- Pinch Turmeric
- Chapatis or Rotis or Tortillas
Ingredients
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- Heat olive oil (you may even use vegetable oil) in a small to medium size pan and when the oil seems hot (varies depending on whether you are using an electric or gas stove), add the shredded carrots and fold in.
- Give the shredded carrots about 3-5 minutes (they should still be somewhat hard/crunchy), add in the paneer cheese and stir it in together with the carrots.
- Give the blend another 3 minutes, add the hummus, and mix well.
- Finally, add a little turmeric (this is optional but I like it for its many health benefits and light flavor). Mix everything well and let cook till all the ingredients are soft.
- Next, warm a single chapati on a griddle. Warm both sides - about a minute. Add a small single layer of the cooked ingredients.
- Add a handful of Mexican Style Four Cheese (you may use any kind of cheese but I prefer this). Make sure you spread the cheese all over the chapati with special attention to the round 'edges' so that the chapati can roll and hold strong.
- Then, slowly transfer the chapati over to a cool surface and start rolling.
- Once your roll is completed, gently push it down with your fingers so that the cheese seals the roll better.
- Using a clean and dry bread knife, start cutting your chapati into rolls. Serve warm. Yoghurt is optional.
- Enjoy!
I hope you make it and enjoy it.
