Tofu And Spinach Stuffed Bhakarwadi Rolls Recipe

About this recipe

A delightful fusion of Maharashtrian bhakarwadi stuffed with a protein-rich tofu and spinach filling, complemented by aromatic spices for a delectable twist.

Ingredients

• - Olive Oil
• 200 g Feta Cheese
• - Baby Tomatoes
• 250 g Cucumber
• 100 g Garlic
• 1 kg Quinoa
• 500 g Onion
• 200 g Table Salt
• 100 g Coriander Leaves
• - Rice Flour
• - Fresh Tofu
• 250 g Spinach
• 250g Green Chilli
• 50 g White Sesame Seeds
• 20 g Turmeric Powder
• 50 g Cumin Powder
• 100 g Amchur Powder
• 200 ml Mustard Oil
• 100 g Salt

Instructions

1. 1. In a mixing bowl, combine rice flour, turmeric powder, and salt, then add water to knead it into a firm dough.
2. 2. Heat oil in a pan and sauté finely chopped spinach, green chilies, and crumbled tofu for 4-5 minutes.
3. 3. Add cumin powder, amchur powder, and sesame seeds to the pan, stirring well to blend the flavors.
4. 4. Roll out the dough into thin sheets and spread the tofu-spinach mixture evenly over the surface.
5. 5. Carefully roll the sheet tightly into a log and slice into 1-inch thick pieces to form rolls.
6. 6. Heat oil in a shallow pan and pan-fry the bhakarwadi rolls until golden brown on all sides.
7. 7. Garnish the rolls with chopped coriander leaves and serve hot with mint chutney or tamarind dip.