Paneer Veggie Pan Rolls
Measurement: 1 Cup = 180 ml
Ingredients:
Filling:
- Onion (chopped) 1 big size
- Capsicum (Finely diced) 1big size
- Carrot (Grated) 1 medium size
- Sweet corn or fresh peas (blanched) 2 tbsp 1/4 cup
- Button mushrooms (finely chopped) 4-5
- Tomato puree 4 -5 tbsp
- Fresh Cream/Normal malai 3tbsp
- Chilly powder 1/5 tsp
- Pepper powder one pinch
- Garlic paste 1/4 tsp
- Sugar 1/2 tsp
- Salt to taste
- Butter 1 tsp
Covering:
- Spinach puree 1 cup
- Wheat flour/ Multi grain atta 2 cup (approx)
- Oil 1 tsp
- Salt to taste
- Oil/ ghee for frying
Rolls:
- Butter/oil/ghee for greasing the pan
- Toothpicks
- Cheese ( optional)
Procedure:
- Mix all the ingredients of the covering, knead the dough and keep it aside.
- Heat butter in a pan and add onion, stir fry till translucent.
- Add capsicum and stir fry.
- Add carrot and stir fry.
- Add mushrooms and corn/peas.
- Sprinkle little salt, cover and cook.
- Once veggies get cooked, add paneer and mix well.
- Add chilly powder, pepper powder and garlic paste.
- Add tomato puree, 1/2 cup of water, salt and sugar.
- Simmer for 2-3 min.
- Add fresh cream and mix well.
- Now, divide the dough into equal sized balls, roll them and just prepare like chapatis.
- Fry the chapatis with one side properly done and the other side 70% done.
- Place the chapati on a plate with properly done side on top.
- Spread the filling at the centre in a rectangular manner, but living a gap towards the edges.
- Fold the sides having smaller gap, then the other two sides such that your filling won’t come out.
- Pack it with a toothpick.
- Grease the frying pan with butter/oil/ghee and fry the rolls on low flame till they turn golden brown/crispy.
- Garnish with cheese and serve.
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