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Surfindia » Recipe » Chinese Recipes » Paneer Spring Roll

Paneer Spring Roll

Ingredients Paneer Spring Roll
    For Stuffing
  • ¼ kg :Paneer
  • a pinch:Turmeric (haldi) powder
  • ¼ tsp:Black pepper powder
  • ¼ cup chopped : Capsicum / beans
  • 1 chopped :Onion
  • 1 chopped :Tomato
  • 2 tsp:Tomato sauce
  • ¼ tsp:Mustard Sauce
  • Salt to taste
  • For Pan cake
  • 1 ¼ cup: floor
  • 1 cup :milk
  • ½ tsp :salt
  • ½ tsp : Black pepper powder
  • a pinch : Baking powder
  • Oil: for shallow frying
Method
  1. Cut the paneer pieces into 1 cm thick pieces.
  2. Pour little oil on the non sticky pan, when it is hot, put onion, and cook for 2 min.
  3. When the onion is light pink in color add tomato and capsicum / beans and cook for 2 min on medium flame.
  4. Add paneer pieces and cook for another 2-3 min.
  5. Add tomato and mustard sauce, remove from heat.
  6. Sift floor, baking powder, pepper and salt together. Add milk gradually to make smooth paste. Leav the batter for 10 min.
  7. Heat non sticky tava, apply very little oil on it and sprinkle a pinch of salt.
  8. Pour 2 serving spoon of batter and make pancake by tilting the tava to spread the batter evenly.
  9. Remove when one side is cooked, do not cook on both sides.
  10. Cool the pancakes on dry cloth.
  11. Place some filling on the cooked side of the pan cake, fold the corners and roll to make spring roll. Seal the side with corn floor paste.
  12. Heat oil in the pan, Shallow fry both sides till golden brown.
  13. Drain on tissue paper. Cut diagonally. Serve with sauce.



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