Paneer Spring Roll

Ingredients

• - 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

• - Cut the paneer pieces into 1 cm thick pieces.
• - Pour little oil on the non sticky pan, when it is hot, put onion, and cook for 2 min.
• - When the onion is light pink in color add tomato and capsicum / beans and cook for 2 min on medium flame.
• - Add paneer pieces and cook for another 2-3 min.
• - Add tomato and mustard sauce, remove from heat.
• - Sift floor, baking powder, pepper and salt together. Add milk gradually to make smooth paste. Leav the batter for 10 min.
• - Heat non sticky tava, apply very little oil on it and sprinkle a pinch of salt.
• - Pour 2 serving spoon of batter and make pancake by tilting the tava to spread the batter evenly.
• - Remove when one side is cooked, do not cook on both sides.
• - Cool the pancakes on dry cloth.
• - 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.
• - Heat oil in the pan, Shallow fry both sides till golden brown.
• - Drain on tissue paper. Cut diagonally. Serve with sauce.