Want healthy and fulfilling paratha rolls in a few minutes? I am here to show you how you can do it.
These rolls are my go to, for times when I want something quick and easy. They are also great for those ramadan days when you feel drained and do not want to spend a lot of time in the kitchen. I also love to pack these and take away for trips, as they are healthy and fulfilling and not messy to eat.
Steps for the preparation:
The key is to make and freeze ahead of time. I like to make a big batch of spelt flour spinach parathas and beef kababs (not necessarily on the same day). Plan it on a day when you have enough time and are feeling energetic. Scroll down for the recipe for both.
Freezing the spelt Flour Spinach Parathas: Make the dough, then roll the parathas and only partially cook them (the cooking process will be completed while reheating). Let them cool down to room temperature, then transfer to a size appropriate zip lock bag. Put a layer of baking sheet between each paratha to avoid them from sticking to each other. To make it easy to take them out for consumption, freeze them flat (without any folds). They keep good in the freezer for up to 6 weeks.
Reheating the Spelt Flout Spinach Parathas: Take out as many parathas as you want to consume. Heat a pan on medium heat, put a paratha on the pan. When the paratha has melted (will only take a few seconds), flip it over. Apply some ghee/oil on the top. Flip, then press using a spatula and keep it moving on the pan for even distribution of heat. When brown patches develop all over the paratha, flip and repeat applying oil/ghee and cooking on the other side as well. Keep warm.
Freezing the beef kababs: I prepare my kabab mince mix, shape the kababs (elongated ones work best for rolls), put into an airtight container (always keep a sheet of baking paper between each layer of kababs to avoid them from sticking to each other). DO NOT FRY the kababs before putting them to freeze. Freeze them raw, and fry just before consumption to get the best taste. The kababs store well in the freezer for at least 1 month.
Frying the beef kababs: Take out as many kababs from the freezer as you like to consume. If they are too stuck to each other, leave them at room temperature for a few minutes and try again. Heat a pan on medium heat with a little oil (you don’t need too much oil as the kababs also release some fat). When the oil is medium hot, add the frozen kababs. Fry them on medium heat for about 5 minutes on each side. Do not fry on very high temperature as that will result in the kababs staying raw from the inside, nor fry them on too low as the kababs will leave water and you would not be able to get a nice and crispy exterior.
That’s how you get your rolls in 10 minutes
Having prepared the spelt flour spinach parathas and beef kababs in advance, you will only need to reheat them and assemble which only takes about 10 minutes. You can reheat both side-by-side and save time. The kababs do not need constant attention and could just be flipped at the 5 minute mark, while you reheat and finish cooking the parathas.
Assemble the rolls by putting the kababs in the middle in a single layer, then adding your favourite chutney ( prepare in advance), some sliced onion and coriander.
Get the recipe for the spinach parathas and beef kababs below.
Spelt Flour Spinach Paratha
- Rolling Pin
- Stab mixer/ blender
- 400 grams frozen or fresh spinach
- 1 big clove peeled garlic
- 2 tsp dried fenugreek leaves (kasuri methi) (optional)
- 2 cups whole grain spelt flour (Dinkelmehl-Vollkorn)
- 1 Tbsp olive oil
- 1 tsp salt
- 1/4 cup ghee/oil for frying
- Put the spinach into a pot, along with the clove of garlic. Cover and cook for 12-14 minutes on medium low heat if using frozen spinach, until the spinach is soft. (if using fresh spinach cover and cook for 5-7 minutes).
- Add the dried fenugreek leaves to the cooked spinach and then turn it into a puree either using a stab mixer or a blender. Do not add any water.
- Divide the spinach puree in 2 parts. Take 1 cup to make spinach paratha and reserve the rest for making the raita.
- In a big bowl add spelt flour, salt and olive oil. Gradually add the spinach puree and incorporate it into the flour. Add a little at a time and mix it well into the dough.
- Once a ball is formed, start kneading the dough with your fist. If it is too dry you might need to add a few drops of water. Knead it for about 3-4 minutes until there are no lumps left. (if you are using whole-wheat flour or atta, you will need to add more water to the dough) The dough should be soft and smooth. (but not too sticky)
- Cover and rest for at least 15 minutes.
- Take some dry spelt flour into a tray and coat your fingers with it. Tear a small portion of the dough with your hands and form a smooth ball, tucking the edges together. Add some dry flour if it sticks to your hands.
- Place the ball onto the tray with dry flour and coat it with the dry flour on all sides. Flatten the ball by pressing it with your fingers.
- Place it onto a working surface and flatten it further using a rolling pin. Roll up in a straight line and roll down at an angle. Put only light pressure on the rolling pin to prevent the flatbread from sticking. Add some dry flour if it sticks to the surface.
- Put a pan on medium high heat and wait for it to get hot. Transfer your flatbread onto the pan, making sure that it does not has any folds.
- (If making for immediate consumption) Cook the paratha on one side until it changes to a darker color. Flip and then add about 1/2 tsp of ghee/oil on the upper side. Flip and add 1/2 tsp of ghee/oil on the other side as well. Press and rotate for even cooking. When the paratha develops brown spots all over and it starts to form big bubbles, remove from the pan and keep warm.
- (If freezing) Cook the paratha on both sides only for 1 minute. We only want to partially cook them, and finish the cooking process while reheating them. Transfer onto a wire rack to cool down. After they cool to room temperature, put flat into a big ziplock back. Add a layer of baking sheet (cut to fit) between each paratha so they won't stick to each other and could be taken out for consumption individually. When needed for consumption, take out from freezer and put directly on a heated pan. Cook the paratha on one side until it changes to a darker color. Flip and then add about 1/2 tsp of ghee/oil on the upper side. Flip and add 1/2 tsp of ghee/oil on the other side as well. Press and rotate for even cooking. When the paratha develops brown spots all over and it starts to form big bubbles, remove from the pan and keep warm.
- Chopper (could also do without)
- ½ cup Gram/ chickpea flour (Besan)
- ¼ cup rapeseed oil (any other oil of preference) for frying
- 1 Tbsp cumin seeds
- 1 Tbsp coriander seeds
- 7-8 cloves
- 1 tsp black peppercorns
- 1 cinnamon stick (3-4 cm)
- 6-7 green cardamom
- 2 black cardamom (split and take the seeds out, discard outer covering)
- 2 dried red chilies
- 1 big red onion
- 3-4 green chilies
- a handful fresh coriander
- 800 grams minced beef (80% lean)
- 1 Tbsp ginger-garlic paste
- 2 tsp salt
- Put a pan on medium heat. Add the chickpea flour (besan) to the pan and dry roast it until it changes to a light brownish color. Keep stirring for even roasting. This will take about 5 minutes. Transfer the roasted chickpea flour to a separate bowl and keep aside.
- Now, add a few drops of oil to the pan on medium heat and add all the dry spices. Roast them for about 3 minutes, stirring continuously. Remove from the pan and allow to cool down.
- In the meanwhile, chop the onion, green chilies and coriander very finely. I use an electric chopper to save time.
- When your roasted spices have cooled down, transfer them to a grinder and make a coarse powder.
- Take your minced meat into a big bowl. Add the roasted chickpea flour (besan), roasted ground spices, chopped onion and herbs, ginger-garlic paste and salt. Mix it well with your hands, until everything is well incorporated into the minced meat.
- Shape the kababs by pressing and rotating them between your hands. Make elongated shaped kababs for your rolls. Smooth out the edges.
- If freezing: Place the shaped kababs into an airtight container in a single layer. Put a sheet of baking paper (cut to fit the container), then add another layer of kababs. Repeat for all the layers. Cover and freeze for up to a month.
- If consuming right away: Put to fry into a heated frying pan with some oil. Fry on both sides on medium heat for about 3-4 minutes until brown.
- When frying frozen kababs: put them directly onto a heated frying pan with some oil (without defrosting beforehand). Fry them on medium low heat to ensure that they cook from inside too. Fry until they turn light brown on each side (about 5 minutes each side).