Crunchy Paneer Rolls by Tarla Dalal

Crunchy Paneer Rolls,


Preparation Time: 20 minutes.
Cooking Time: 15 minutes.
Makes 14 rolls.

1 cup grated paneer (cottage cheese)
¼ cup boiled, peeled and mashed potatoes
¼ cup grated processed cheese
2 tsp ginger-green chilli paste
A pinch of turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp dried mango powder (amchur)
½ tsp garam masala
Salt to taste
½ cup plain flour (maida)
Coarsely crushed vermicelli (seviyan) for rolling
Oil for deep-frying

For serving
Chilli sauce
Tomato ketchup

1. Combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside.
2. Combine the plain flour and approx. ½ cup of water in a bowl, mix well and keep aside.
3. Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll.
4. Dip each ball into the plain flour-water mixture and roll them in vermicelli till it is evenly coated from all the sides.
5. Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with chilli sauce and tomato ketchup.

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