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Main Ingredients | Cottage cheese (paneer), Rice noodles |
Cuisine | Indo-Chinese |
Course | Noodles and Pastas |
Prep Time | 26-30 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Chowmein Paneer Roll
- 400 grams Cottage cheese (paneer) cut into 1 inch cubes
- 2 cups Rice noodles boiled
- 4 Half cooked rotis
- 1 tablespo teaspoons Oil
- 1 tablespoon Garlic finely chopped
- 2 teaspoons Ginger finely chopped
- 1 Medium onion sliced
- 1 cup Mixed capsicums cut into thin strips
- 7-8 Babycorns halved vertically
- to taste Salt
- to taste Black peppercorns crushed
- 2 tablespoons Tomato ketchup
- 1 tablespoon Green chilli sauce
- 1/2 tablespoon Soy sauce
Method
- To cook each roti, heat 2 tsps oil on a non-stick tawa, place the roti on it and cook till golden brown on both sides.
- Heat remaining oil in a non-stick deep pan, add garlic and saute for ½ minute. Add ginger, mix and saute till the raw smells disappear. Add onion, mix and sauté till onion turns translucent.
- Add all the capsicum and baby corns. toss well and sauté for 1-2 minutes on medium heat. Add cottage cheese and toss well. Add noodles, salt, crushed black peppercorns and tomato ketchup, mix well and sauté on medium heat for 2-3 minutes.
- Add green chilli sauce and soy sauce, mix well and sauté for 1-2 minute on medium heat. Take the pan off the heat.
- Place each roti on the worktop, place a portion of the noodle mixture in the centre and roll the roti tightly. Place them rolls on a serving platter and serve immediately.
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