DALIA / BROKEN WHEAT STUFFED ROLLS

INGREDIENTS
 For crust:
1 cup broken wheat (Dalia)
1/2 cup water
3/4 cup bread crumbs
1/2 cup crumbled paneer
1/4 cup mashed boiled potatoes (1 small)
2 tbsp suji/rawa(Semolina)
salt to taste

For filling
1 medium sized finally chopped onion
2/3 cup crumbled paneer
1 tsp raisins (optional)
1 tsp garam masala
1 tsp coriander powder
1 tsp chaat masala
1 chopped green chilli (optional)
salt to taste


METHOD

For Filing:
Heat some oil in pan, saute chopped onions till golden in colour. Add crumbled paneer. Add salt and other seasonings and mix well. Keep aside.

For Crust:
Soak broken wheat in 1/2 cup for 15-20 minutes, strain the water and squeeze out excess water if any. . In a bowl, add soaked broken wheat, bread crumbs, potato and paneer. Add salt to taste and combine them together (like we make ladoos) to form dough.
Divide dough in 8-9 equal portions. Make medium sized balls. Press it between your palm. Add paneer filling in it. Close it from ends in cylindrical or round shape.

Heat oil. Deep fry and serve hot.

IF YOU ARE RUNNING OUT OF TIME YOU CAN ADD RAW ONIONS AND CRUMBLED  PANEER.

Pictorial:

1. Soak 1 cup dalia in 1/2 cup water for 15-20 minutes.

2. Heat oil in pan, saute onions till golden in colour.

3. Add salt and spices. Mix.

4. Add 2/3 crumbled paneer and raisins and mix.

5. After 15 minutes when water of dalia is absorbed (squeeze out the excess water) add 3/4 cup bread crumbs

6. Add 1/4 cup boiled and mashed potatoes, 1/2 cup crumbled paneer.

7. Now add 2 tbsp suji/rawa

8. Make dough (use same way as we make ladoos).

9. Take some portion out of it, make small ladoos and press it flat between your palm.

10. Add filling in it.

11. Close it from ends and give it round or cylindrical shape.

12. Heat oil and deep fry.

13. Serve with sauce or chutney.