Spinach Wraps (Spinach Rolls)

Kneading dough

1. In a mixing bowl or a large tray, take whole wheat flour.
2. Add oil and salt.
3. Then add water in parts. First you can add ½ cup water and add the remaining required amount of water later.
4. Begin to knead. Add water as required and knead to a smooth soft dough. Cover the dough and keep aside for it to rest for 30 minutes.

Preparing spinach stuffing

1. Rinse the spinach leaves very well in water. Then drain all the water and chop them. You will need 2 cups of chopped spinach. Also chop the onion, tomatoes and green chilies. Keep aside.
2. Crumble the paneer and keep aside.
3. Heat oil in a pan. Add cumin seeds and tej patta. Saute till the cumin crackles. Instead of oil, you can also use butter or ghee.
4. Now add finely chopped onions.
5. Saute till the onions turn a light brown.
6. Add ginger-garlic paste. Stir and saute for few seconds or till the raw aroma of both ginger and garlic goes away.
7. Then add finely chopped tomatoes and chopped green chilies.
8. Mix well and saute the tomatoes on a low to medium heat.
9. Saute till the tomatoes soften and become mushy. Then add turmeric powder and red chilli powde or cayenne pepper. Mix very well. 
10. Add the chopped spinach leaves.
11. Mix the spinach leaves very well with the onion tomato masala.
12. Cover the pan with a lid and on a low heat simmer till the spinach leaves wilt.
13. Do check a couple of times when the spinach is cooking.
14. Once the spinach is wilted and cooked, you will see some water or liquids in the pan.
15. On a low to medium heat, cook without the lid till all the water evaporates.
16. Then add the crumbled paneer or cottage cheese. Also add salt according to taste.
17. Add garam masala powder or curry powder.
18. Mix very well and saute for 1 minute on a low heat till the paneer. Do not cook too much as then the paneer will get dense.

Preparing roti wrap

1. After 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
2. Dust the dough ball with some flour.
3. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
4. Place the roti on a hot skillet or frying pan or tawa. Do note that the tawa should be hot. So cook on a medium-high to high heat. On a low heat, the rotis will become like papads.
5. Cook the base till you see bubbles appearing on the rotis or the roti is ¼ cooked.
6. Then flip it.
7. Spread some oil all over.
8. Then flip again when the second side is ½ cooked. Spread some oil on this side too. You will see golden blisters on the roti.
9. Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all roti wraps this way.

Preparing Spinach Wraps

1. Now take a roti and place the spinach stuffing in the centre. If you have mint cilantro chutney, you can also spread some chutney on the roti, before placing the spinach stuffing.
2. Add some thinly sliced onions or pickled onions. You can even skip onions. You can also add some grated carrots instead of onions.
3. Top up with some grated cheese. Use any cheese like cheddar cheese or processed cheese.
4. Then add some chopped cilantro on top of the cheese.
5. Sprinkle some chaat masala and a few drops of lemon juice. Both chaat masala and lemon juice give a really good tangy taste, so do not skip them.
6. Now roll one side of the roti. Roll the second side overlapping the first side.
7. Then fold one of the sides and secure it with a toothpick.
8. Secure the other open side also with a toothpick. If you want, you can also wrap them like envelope and then serve. You can also close the second side if you want.
9. Serve immediately. As the spinach stuffing is slightly moist. If served after some time or a few hours, then the rotis can become slightly soggy.
10. Serve spinach rolls just plain as they taste good the way they are. Or you can accompany some chutney or yogurt by the side or any dip of your choice.