• पनीर रोल्स | Paneer Rolls By Tarla Dalal
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    Paneer Rolls

    Yummy inside and yummy outside, this dish is tasty through and through! The Paneer Rolls are made with the right mix of paneer and potatoes flavoured with spice powders and pastes, and deep-fried with a batter coating. An innovative idea that adds to the crunchiness of this snack is to roll the batter-coated rolls in bread crumbs before frying. This not only gives the Paneer Roll a very appetizing appearance, it also makes it super crispy. An amazing range of textures such as the succulence of the filling and the crunch of bread crumbs, not to forget the variety of interesting flavours like the spiciness of garam masala and the tanginess of amchur, make this a unique and irresistible snack!

    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)
    ½ cup bread crumbs for rolling
    Oil for deep-frying

    For serving
    Schezuan sauce

    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. 3/4 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 bread crumbs till they are evenly coated from all the sides.
    5. Refrigerate for at least 15 minutes so deep-frying becomes easier.
    6. 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.
    7. Serve immediately with Schezuan sauce.

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  • पनीर रोल्स | Paneer Rolls by Tarla Dalal

    Recipe Link : https://www.tarladalal.com/Crunchy-Paneer-Rolls-32931r

    ----------------------------------------------------------------------------------------------------------
    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    Paneer Rolls

    Yummy inside and yummy outside, this dish is tasty through and through! The Paneer Rolls are made with the right mix of paneer and potatoes flavoured with spice powders and pastes, and deep-fried with a batter coating. An innovative idea that adds to the crunchiness of this snack is to roll the batter-coated rolls in bread crumbs before frying. This not only gives the Paneer Roll a very appetizing appearance, it also makes it super crispy. An amazing range of textures such as the succulence of the filling and the crunch of bread crumbs, not to forget the variety of interesting flavours like the spiciness of garam masala and the tanginess of amchur, make this a unique and irresistible snack!

    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)
    ½ cup bread crumbs for rolling
    Oil for deep-frying

    For serving
    Schezuan sauce


    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. 3/4 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 bread crumbs till they are evenly coated from all the sides.
    5. Refrigerate for at least 15 minutes so deep-frying becomes easier.
    6. 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.
    7. Serve immediately with Schezuan sauce.