Paneer Spring Rolls

Paneer Spring Rolls Recipe

Ingredients:-

1 cup wheat flour

1 cup corn flour

Salt to taste

Red chili powder, a pinch

Vegetable oil for deep-frying

For Filling

1/4 cup paneer (cottage cheese), grated

1/4 cup cabbage, shredded

1/4 cup carrot, grated

1/4 cup bell-pepper, cut into 1/2-inch long thin strips

1 tbsp peas, fresh or frozen

2 tbsp cilantro (coriander leaves), finely chopped

1 tsp chili powder

2 tsp lime/lemon juice (optional)

Salt to taste

How to make paneer spring rolls:-

• In a mixing bowl, mix the flours along with a little salt and red chili powder with enough water into smooth dough. Brush with a little oil and cover and set aside.
• Heat the oil in a skillet. If using fresh peas, saute the peas until almost tender.
• Add the cabbage, carrot, and bell-pepper, along with salt and chili powder and stir-fry for minutes.
• Add the paneer and stir for a couple of seconds. Remove in a plate and let cool to room temperature. Stir in the lime juice and cilantro.
• Divide the dough into 1-inch diameter balls. Take a dough ball and roll on a floured surface into a very thin roti/tortilla (the thinner, the better, so when fried they become crunchy.)
• Cut the edges out to make a large rectangle (about 5-6 inches long and 4-inches wide), and cut the roti into 2 squares.
• Place 2 tsp of the vegetable and paneer filling on a square roti and roll it. Seal the edges and repeat with the remaining square.
• Heat the oil in a frying pan and fry the paneer spring rolls until lightly golden and place on a wire rack or phulka grill to cool.
• Repeat with the remaining spring rolls.
• Re-fry all the paneer spring rolls until golden and let cool a bit.
• Enjoy the yummy paneer spring rolls with mint chutney.