How to make Paneer and Cheese Cigars - Paneer and cheese wrapped in spring roll sheet and deep fried

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cottage cheese, Processed cheese (प्रोसेस्ड चीज़)

Cuisine : Fusion

Course : Snacks and Starters

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Paneer and Cheese Cigars Recipe Card

Paneer and Cheese Cigars

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Paneer and Cheese Cigars checkout Paneer Tikka Kathi Roll, Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie . You can also find more Snacks and Starters recipes like Pizza Topped Focaccia, Garlic Mustard Prawns, Puchka, Walnuts and Carrot Cup Cakes.

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Paneer and Cheese Cigars Recipe

  • Cottage cheese 4 tablespoons

  • Processed cheese 4 tablespoons

  • spring roll sheets 4

  • green chillies finely chopped 2-3

  • crushed red chillies ½ teaspoon

  • Salt to taste

  • fresh curly parsley 3-4 sprigs

  • cornstarch 2 tablespoons

  • refined flour (maida) ½ cup

  • Oil to deep fry


Step 1

Heat sufficient oil in a kadai.

Step 2

Put cottage cheese in a bowl, add processed cheese, green chillies, crushed red chillies, salt, parsley, cornstarch and mix well with your hands, pressing as you mix.

Step 3

Divide into 4 equal portions and shape into long croquettes.

Step 4

Mix refined flour with sufficient water to make a thick paste. Apply this on the spring roll sheets with a brush.

Step 5

Place a cheese croquette at one end and roll tightly into a long cylinder and seal the open edge ensuring that you leave about ½ inch empty space at the two ends.

Step 6

Slide into hot oil and deep-fry till golden and crisp. Drain on absorbent paper.

Step 7

Halve and serve hot.