Paneer, Corn, and Carrot Whole Wheat Tiffin Rolls

Ingredients

Cooking steps

1.In a mixing bowl, combine the whole wheat flour and a pinch of salt, then gradually add lukewarm water to knead into a very soft, pliable dough.

2.Cover the dough with a damp cloth and let it rest for 10 minutes to ensure soft flatbreads.

3.Heat 1 teaspoon of oil in a non-stick pan over medium heat, add the cumin seeds, and let them sizzle for a few seconds.

4.Add the grated carrots and crushed sweet corn; saute on medium heat for 2 to 3 minutes until any excess moisture evaporates and the carrots turn tender.

5.Reduce the flame to low, then stir in the turmeric powder, coriander powder, chaat masala, and salt, mixing thoroughly for 30 seconds.

6.Add the grated paneer and fresh coriander leaves, tossing gently for 1 to 2 minutes just until combined, then immediately remove from the heat so the paneer remains soft.

7.Divide the rested dough into 3 equal balls, dust with a little dry flour, and roll each into a thin 7-inch disc using a rolling pin.

8.Heat a flat tawa or skillet over medium-high heat, place the rolled flatbread on it, and cook until small bubbles form; flip and cook the other side, brushing lightly with a few drops of the remaining oil until soft speckles appear.

9.Lay each warm flatbread flat, spoon one-third of the vegetable-paneer mixture down the center, and roll tightly into a neat wrap.

10.Let the rolls rest and cool down for 5 to 7 minutes on a plate before packing to ensure steam does not build up in the container.

Chef tips

Let the rolls cool to room temperature before packing into the tiffin box; wrapping them while hot traps steam, which makes the rotis soggy.

Wrap each roll securely in parchment or butter paper rather than plastic wrap to keep the outer layer soft and easy for children to hold without spilling.

Lightly crushing the sweet corn kernels prevents them from rolling out of the wrap when bitten into.

Avoid overcooking the paneer on the stove, as excess heat draws out moisture and can cause paneer to turn rubbery once cooled.