A favourite with the vegetarians, paneer made from milk is quite common, especially paneer recipes are quite popular in the Indian subcontinent. You can make it fresh, chhena – an another version or just use the ones that are readily available in the market to prepare everything from simple snacks, curries, sabzis, mithais, desserts and the likes. An ingredient that can be relished in the raw form too – try serving it as a starter just sprinkled with a little chaat masala, black salt and chilli powder. So here is the recipe:
- Paneer (cottage cheese) grated 1 cup
- Potato boiled, peeled and grated 1 medium
- Green chillies finely chopped 2-3
- Red chilli powder 1 teaspoon
- White bread slices 8
- Bread crumbs ½ cup
- Processed cheese grated 3 tablespoons
- Fresh coriander leaves chopped 2 tablespoons
- Chaat masala ½ teaspoon
- Salt to taste
- Oil to deep fry
- Take cottage cheese in a bowl. Add potato, breadcrumbs, cheese, coriander leaves, red chilli powder, chaat masala, green chillies and salt and mix well.
- Heat sufficient oil in a kadai.
- Discard edges of bread slices and flatten them with a rolling pin. Put the slices on a worktop, place a portion of cottage cheese mixture on one side, roll tightly, trim edges, cut into two parts and secure each with a toothpick.
- Deep-fry rolls in hot oil till golden and crisp. Drain on absorbent paper.
- Serve hot with tomato ketchup.