Leafy vegetables generally kids don’t like…but u try this I am sure they finish this in a minute…as crunchy rolls n cheese favt of kids…so if I add spinach to this…they can have it without any nakhra….

Preparation Time 15 min
Cooking Time          5 min
Frying Time           10 min
Serving Persons     2

Ingredients

For Stuffing

1 tsp butter
1 tsp oil
2 tsp maida
1/2 cup milk
2 cheese  cubes grated
1/2 tsp mixed herb
1/4 tsp cumin n red chilli flakes
1 cup chopped spinach leaves
Salt to taste

For Dough
1 cup maida
1 tsp oil
1/4 tsp carrot seeds
Salt to taste
Water reqd to make tight dough

Edible maida glue(maida+water)
Oil to grease rolls
1 tbsp sesame seeds coat on each roll
OIL to deep fry

For Garnishing

Tomato cut into quarters n remove the pulp
Salt n black pepper to sprinkle

Procedure

For Stuffing

Heat oil n butter.
When butter melts add maida n saute for 1 min.
Now add milk n boil it.

When it starts boiling remove from heat n whisk it properly do that there is no lumps.

Now add cheese with all spices. Add the spinach leaves in last.

Make it cool down.

Meanwhile prepare for dough, first add all ingredients except water n rub with fingers well so that oil incorporates properly with maida.

Now add water n make a tight dough.

Rest the dough for 10 min n during this time it stuffing also cooled down.

Now make dumplings out of the dough n roll about 1/4 inch thickness.

Cut from all sides to make a rectangle form…as our samosa or spring roll sheets.

Place stuffing at one end n apply edible glue on 4 sides.

Roll it tightly so that stuffing won’t squeeze out…press from all ends.

Grease rolls with oil n sprinkle seasme seeds over this.

Meanwhile heat oil in low flame n deepfry these rolls in low flame…till golden brown colour.Cut in the middle.

Place tomatoes with the rolls….sprinkle salt n black pepper.

Serve hot…