Serves
2
Ingredients:
30 gram Carrot
30 gram Capsicum
15 gram Cabbage
15 gram potato
20 ml ghee
3 gram shaahi jeera
5 gram chilli powder
3 gram turmeric powder
5 gram cumin powder
salt to taste
2 gram garam masala powder
300 gram malai
20 gram cheese, grated
10 gram safed musli
50 grams bread crumbs
ghee for frying
10 gram chaat masala
For the batter
10 gram refined flour
10 gram corn flour
2 gram yellow chilli powder
salt to taste
2 gram turmeric powder
2 gram shahi jeera.
Method:
Cut the carrot, capsicum, cabbage and
potato into juliennes. Heat ghee in a pan on low heat and add shahi jeera to
it. Sauté the chopped vegetables. Add chilli powder, turmeric powder, cumin
powder, salt and garam masala. Mix well and keep aside.
Cut the paneer into thin square slices (2 x
2 inches). Put a table spoon each of the sautéed vegetables on each paneer
slice. Add grated cheese and safed musli powder and roll the paneer slice into
a thick roll.
To make the batter, mix the flour, corn
flour, yellow chilli and turmeric powder, salt and shahi jeera to make a thin
batter. Lightly coat the paneer rolls with the batter. Sprinkle bread crumbs
over it.
Heat a little ghee in an iron griddle. Fry
the paneer rolls till they become golden brown.
Sprinkle chaat masala on top. Serve hot.