Chutney Cheese Roll

Main ingredients	Puff pastry paranthe, Mozzarella cheese, Dried red chillies, Tamarind, Garlic, Jaggery, Roasted peanuts
Cuisine	Fusion
Course	Snack
Prep time	20-25 minutes
Cook time	35-40 minutes
Serve	4
Taste	Savoury
Level of cooking	Moderate
Others	Veg

Ingredients

 

·         4-5 puff pastry paranthe

·         Grated mozzarella cheese as required

·         Chutney

·         5-6 dried red chillies, soaked in hot water

·         6-8 garlic cloves

·         1 tbsp lemon juice

·         1 small lemon sized tamarind ball, soaked in warm water

·         1 tbsp chopped jaggery

·         ¾ tsp roasted cumin powder

·         ¼ cup roasted peanuts, peeled

·         Salt to taste

 

Method

 

1.      Preheat the oven to 180º C.

2.      To make chutney, drain soaked dried red chillies and put into a mixer jar. Add garlic, lemon juice, soaked tamarind, jaggery, roasted cumin powder, roasted peanuts and salt and grind well. Add ¼ cup water and grind to a thick smooth paste.

3.      To make the rolls, apply the prepared chutney on each puff pastry parantha. Sprinkle mozzarella cheese over it. Fold the sides and start rolling from one end to the other. Cut each roll into 3 pieces.

4.      Arrange the rolls in a 3” x 4” greased baking tray. Place it in the oven and bake for 30-35 minutes.

5.      Remove the tray out of the oven and allow to cool slightly. Place the rolls on a serving plate and serve.