The different roll.
You must have heard of spring roll, where vegetables like cabbage, capsicum and carrots are used as filling. But how about a paneer roll? Had been thinking about this recipe for quite some time now. I didn’t want to make the exact same dish but wanted to try something different. A different filling in the roll which would taste as yum as a spring roll. So here’s the recipe that tried with paneer as filling. I gave a mild ‘tadka’ of crisped onion and curry leaves to the paneer. Also, usually the outer covering of roll or dough is primarily made up of all-purpose flour, which is a little heavy to digest. In this recipe, I added wheat flour as it’s digests well and is healthy too. And yes it did taste yum! 🙂
Pre-preparation time: 20 minutes
Cooking time: 20 minutes
Total Time: 40 minutes
- All-purpose flour (1 tbsp.)
- Wheat flour (3 tbsp.)
- Chili powder
- Celery + Cumin seeds powder ( ½ tbsp. of each)
- Garlic + Cumin seeds paste
- 200 gram Paneer ( Mash the paneer)
- 1 Onion
- 1 Chili
- Handful of Coriander
- 5-6 Curry leaves
- Tomatoes, carrots, capsicum and cabbage for garnishing
For the dough:
- Put 1 tbsp. each of celery and cumin seeds in a mixer pot and blend/grind it to make powder. Take all-purpose flour and wheat flour in the ratio 1:3 tbsp. Add 1/2 tbsp. of salt and celery+cumin powder.
- Knead the flour slowly, mixing small quantities of water so as to not make it too watery. (Putting in the entire water at the same time, will change the entire consistency of the final dough) But at the same time do not make the dough too dry of water.
- While kneading add 1 tbsp. of oil. This will make the dough soft. Apply small amount of pressure bringing together the entire flour.
- Once the dough is kneaded, keep aside for some time.
For garlic paste:
- Crush 6-7 garlic cloves along with 1/2 tbsp. of cumin seeds in a mixer/grinder.
- While crushing, keep adding small amounts of water till the mixture forms a paste.
- Chop the onion and green chili.
- Also, finely chop the cabbage, coriander and grate the carrot.
- Put 2 tbsp. of oil in a pan.
- Add the garlic and cumin paste. Saute for a minute.
- Now add onion, curry leaves and mashed paneer.
- Add 1/2 tbsp. of turmeric, chili powder and salt as per your taste requirements. Mix all this well.
How to prepare
- Make medium sized balls of the wheat dough, flatten them with the help of a roller, into oval shape. (See picture)
- Add 1 or 1½ tbsp. of the paneer mixture/sabji on the flat/rolled dough, depending on the quantity the dough can accommodate.
- Close the dough from all side. (See picture)
- Heat a 7-8 tbsp. of oil in a wok. (For deep frying)
- Once the oil is sufficiently heated, slowly put these rolls into the oil. Deep fry them till golden in color. Using a drainer, drain them on tissue to remove excess oil.
- Cut them in the desired shape. ( See picture)
- Serve with fresh tomatoes, grated carrots. (I used these for garnishing.)