Paneer Roll

Ingredients list for Paneer Roll

• 1 cup Cottage Cheese grated
• 2 teaspoons Refined Flour
• 2 teaspoons Ghee
• ½ cup Milk
• 1 medium Green capsicum finely chopped
• 4 teaspoons Boiled sweet corn
• to taste Salt
• to taste Black pepper powder
• ½ teaspoon Dried oregano
• 1 teaspoon Red chilli flakes
• Vermicelli for coating
• for deep-frying Oil
• Tomato ketchup to serve

Method

1. Heat ghee in a non-stick pan, add refined flour and saute on low heat for half a minute.
2. Add milk and mix well. Add capsicum, sweet corn, salt, pepper powder, oregano and red chilli flakes and mix well.
3. Switch off heat and add cottage cheese, mix well and transfer into a bowl.
4. Crush vermicelli and spread on a plate.
5. Divide cottage cheese mixture into eight equal portions and shape them into cylinders. Coat the balls with crushed vermicelli and refrigerate for fifteen to twenty minutes.
6. Heat sufficient oil in a kadai. Deep-fry the paneer rolls till golden and crisp. Drain on absorbent paper.
7. Arrange the paneer rolls on a serving plate and serve hot with tomato ketchup.

Nutrition Info