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Buckwheat and Cottage Cheese Rotolo Recipe
Buckwheat and Cottage Cheese Rotolo Recipe This is a delicious vrat-friendly recipe. Made with buckwheat, cottage cheese and banana.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
- Easy
Ingredients of Buckwheat and Cottage Cheese Rotolo
- 1 Cup Buckwheat Flour (Kuttu Ka Atta)
- ¾ cup Milk
- 2 tbsp Potato starch
- 2-3 tbsp Ghee (melted)
- to taste Salt [senda namak]
- Water
- For The Filling:
- 2 tbsp Oil
- 1/2 tsp cumin
- 1 tbsp Ginger[ chopped]
- Green Chillies , finely chopped
- 4 tbsp Spinach [ chopped, blanched, squeezed]
- 2 cups Cottage cheese
- 1 tsp Kasuri methi
- to taste Salt [senda namak]
- For Makhani Reduction
- 2 tbsp Ghee
- 1 tsp Ginger & chilli paste
- 1 tbsp Khoya
- 2 cups Tomato puree [precooked]
- 1/2 tsp Honey
- to taste Salt [senda namak]
- 1 tbsp Cream
- For Kachumber Tepenade
- 1 Cucumber [cut into small desired shape]
- 1 Tomato [[cut into small desired shape]
- 8-9 Olives [chop]
- 10-12 pieces Asparagus tips
- Cilantro micro greens
- to taste Salt [senda namak]
- few drops Lemon juice
How to Make Buckwheat and Cottage Cheese Rotolo
HideShow Media1.
To prepare the crepe batter, in a bowl whisk together the buckwheat flour, milk, potato starch, ghee, salt , water and mix gently, but thoroughly, till there are no lumps, Set the mixture aside .
2.
To make the filling, heat oil in a pan, add cumin, ginger, green chillies , spinach ,cottage cheese, kasuri methi, sprinkle salt and cook for 1-2 minutes till the leaves wilt....
3.
To make the buckwheat crepes place a large flat non-stick/griddle/crepe pan on the heat. Smear some ghee, Pour a ladle full of the batter on the pan and immediately tilt the pan in a circular fashion to spread the batter evenly into a thin pancake...
4.
Spoon over the filling on a quarter of the crepe, roll it over the other side. repeat the same thing with remaining batter.
5.
To prepare makhani reduction heat ghee in a pan ,add the ingredients listed and cook until the desired consistency is obtained, finish with cream.
6.
To prepare the kachumber tapenade in a bowl, mix all the ingredients with seasoning and set aside.
7.
Pan sear the rotolo’s over a heated greased pans until nice and crisp and cut into desired shape. In a serving plate pour the makhani reduction, place the buckwheat rotolo, accompanied with kachumber tapenade, garnished with banana crisp