Deena Madhvani is a food writer who also runs cookery classes. Her recipes have influences from the world, with a strong Indian personality. You can find more of her recipes and meal ideas on Great British Chefs. She has worked to get new flavours into her son’s diet. This recipe is one food that’s been a big hit with her child.
These tasty little parcel are nutritious and crunchy. I’ve found they are great for picky eaters and easy for children to hold and feed themselves. They can be frozen and reheated in the oven or microwave for a quick and healthy snack.
Baked spring rolls of butternut squash, courgette and paneer
- 200 g butternut squash trimmed
- One medium courgette
- 100 g paneer
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/4 tsp turmeric
- 2 tbsp oil or a knob of unsealed butter
- One small-medium red onion
- 15 sheets of spring roll pastry
- 3 tsp lemon juice
- 1 tsp coriander powder
- 1 tsp cumin powder
- Grate the butternut squash, courgette and paneer in one plate and leave it to a side
- Heat the oil, or unsalted butter in a pan and add the cumin seeds and turmeric. Allow the seeds to sizzle before adding the onion.
- Sauté the onion until it is soft before introducing the grated vegetables and gently mix it together with the onions. Be careful not to break the paneer
- Add cumin powder, coriander powder, paprika, lemon juice and gently stir again. Cook for 5-7 minutes on a low-medium flame and then take it off the heat and allow it to cool.
- To assemble the spring rolls, take a single spring roll sheet and cut it in half, vertically. Take a tablespoon of filling, place it about 2cm from the bottom with a couple of centimetres gap on each side and then roll, tucking the sides in. Try not make a firm and fairly tight roll. If you make it firm and tight, it won’t split in the oven when you bake them.
- Bake in the oven at 180degrees until the rolls are crispy and catch a lightly golden colour.