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Tuesday, November 8, 2016

PANEER ROLL / PANEER SPRING ROLL / PANEER MASALA SPRING ROLL

INGREDIENTS
For dough
1 cup all-purpose flour (Maida)
2 tbsp Ghee (clarified butter)
1/2 tsp seal salt
Water to knead dough

For stuffing
1 finely chopped onion
1 large grated tomato
1 tsp coriander powder
1 tsp turmeric powder
1 tsp oregano
2-3 tbsp tomato sauce
2-3 tbsp fresh cream (I used Amul cream)
Salt and red chilli to taste
100 gm finely chopped paneer (cottage cheese)

Water for sealing the edges
Oil for shallow fry


METHOD
In a bowl add all-purpose flour , salt and Ghee. Rub it with your fingertips for 2-3 minutes or till crumble. Add water little by little to make smooth dough.

Cover the dough and keep aside for 15-20 minutes. By the time dough is resting prepare the filling.

In pan, heat some oil, add chopped onion and saute till golden in colour. Add grated tomato, salt, chilli, coriander powder, oregano,turmeric powder and tomato sauce. Cook it for 3-4 minutes or till it start leaving the sides of pan.


Add cream, mix well. Add chopped paneer. Mix well. Turn off the flame and let it come down to room temperature.

Take the dough and knead or again for just 1 minute to get smooth texture. Divide the dough into 4 equal parts.

Roll one part of it and put the filling in center. Start rolling the dough. Seal from the edges and towards the end seal with water. 

Heat oil in pan, shallow fry the roll from all the sides and from both the ends. 

Cut into pieces and serve with ketchup or chutney.

If you are planning to pack in kids school lunch box prepare the filling and knead dough one night prior to ease your work. Keep in air tight container and store in fridge.

Pictorial:







1. Mix together flour, salt and Ghee













2. Knead soft dough using water. Cover and keep aside.








3. For filling, saute onion in some oil.








4. Add grated tomato and all the spices.











5. Once it start leaving the sides of pan add tomato sauce.








6. Add cream.








7. Finely chopped paneer. Turn off the flame and let it come down to room temperature.








8. Divide the dough into 4 equal parts.








9. Roll one party of the dough.









10.








10. Keep filling in the center.








11. Roll the dough.









12. Seal from the edges likes this.








13. Now seal the ends using water.








14. It's done








15. Now shallow fry.








16. Cook from both the sides.








17. From all the ends.








18. Slice it.













19. Slice and serve.














20. Top view.














21. Close up!

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