Paneer Rolls (Grilled cottage cheese rolls)
Ingredients
- 1.1 lb Cottage cheese paneer, sliced into 15 x 6 x 0.5 cm pieces
for the filling:
- 2 1/2 floz Vegetable oil
- 5 oz Mushrooms guchhi, chopped
- 4 Capsicum Shimh mirch, medium-sized, chopped
- 3 oz Onions chopped
- 1 3/4 oz Coconut nariyal powder
- 5 oz Cottage cheese grated
- 1 tsp Black cumin shahi jeera seeds
- 2 tsp Cayenne pepper
- 1 tsp Dry fenugreek leaves kasoori mcthf
- 2 tsp Lemon nimbu juice
- Salt to taste
- 3/4 oz Potatoes boiled, grated
- 3/4 oz Raisins kishmisti
- 1 tsp Turmeric haldi powder
- 4 tsp White pepper safed mirch powder
for the batter:
- 1 3/4 oz Cornflour
- 3 1/2 floz Cream
- 1 3/4 oz Gram flour besan
- 4 tsp Green coriander hara dhaniya, chopped
- a few strands Saffron kesar
- 4 tsp Water
for the garnish:
- a pinch Chaat masala
- 1 Carrot gajar, medium-sized, grated
- 1 Lemon cut into wedges
Instructions
- For the filling, heat the oil in a wok (kadhai); saute mushrooms, capsicum, onions, and coconut powder. Add the cottage cheese and the remaining ingredients for the filling. Stir-fry for a few seconds and then remove from heat.
- For the batter, mix all the ingredients adding just enough water to make a thick paste. Spread the paste on one side of each cottage cheese slice, turn over, spread 3 tsp of the filling and shape into a roll. Similarly, prepare the other rolls.
- Bake the rolls in a preheated oven at 150 - 180°C / 300-350°F for 10-12 minutes on low heat.
- Sprinkle some chaat masala over the rolls. Garnish with carrot and lemon wedges.
Calories: 649 kcal
Carbohydrates: 49 g
Protein: 25 g
Fat: 41g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 63 mg
Sodium: 626 mg
Potassium: 930 mg
Fiber: 8 g
Sugar: 15 g
Vitamin A: 7319 IU
Vitamin C: 174 mg
Calcium: 199 mg
Iron: 3 mg