Preparation Time : 30 minutes
Cooking Time : 25 minutes
Serving : 6 members
Description
Threaded paneer rolls . A recipe I came across in cooking and more monthly magazine run by tarla Dalal . The picture of these indo – Chinese threaded paneer rolls were on the cover of the magazine and the second I saw it , wanted to try it strait away but not having flat noodles in my pantry nor was it available at my place . Had to wait until I got hold of flat noodles . Finally gave it a shot and it was crispy and crunchy , perfect to be had with a relish on a wet , cold rainy day . This complex blend of two different culinary traditions create pomp and drama on your table . Perk it up with assorted sauces served along . These sort of home made appetiser preparations presented beautifully are perfect finger food any time of the day or night . All you have to do is stock these in your refrigerator and fry them when ever needed and up lift your mood ….
Ingredients
Ingredients | Quantity |
|---|---|
| Crumbled paneer | 1 1/2 cups |
| Boiled , peeled and mashed potatoes | 1/2 cup |
| Grated garlic | 2 teaspoons |
| Chilli powder | 1 teaspoon |
| Tomato ketchup | 1 tablespoon |
| Corn flour | 1 teaspoon |
| Salt | to taste |
| Boiled flat noodles | 1/2 cup |
| Oil | to deep fry |
Method
- Combine the paneer , chilli powder , potatoes , garlic , tomato ketchup , corn flour and salt in a bowl and mix well .
- Divide the mixture into 16 equal portions and shape each portion into a 37 mm (1 1/2 ” ) long cylindrical roll .
- Wrap some flat noodles around each roll . Heat oil in a wok to deep fry .
- Deep fry few at a time , till they turn golden brown in colour from all the sides .
- Drain on adsorbent paper . Serve hot with schezuan sauce .
Notes
- Dip the cylindrical rolls into a thick batter made with equal amounts of corn flour , maida , salt to taste and little water .
- Then wrap the boiled flat noodles so they stick to the rolls easily . I did it this way as it was extremely difficult to just roll as mentioned in the original recipe .
- I made the cylindrical roll with left over chicken cutlet mixture and it tasted perfect .
- Ensure that the flat noodles are boiled along their whole length , so they can be wrapped around the paneer mix easily .
- Swap paneer for crumbled tofu to make the rolls a little more Chinese in taste and style
