Paneer Tikka Spring Rolls

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Paneer Tikka Spring Rolls

Description

Cooking Time

Preparation Time :1 Hr 0 Min

Cook Time : 25 Min

Total Time : 1 Hr 25 Min

Ingredients

Serves : 4
  • 200 grams paneer cubed


  • 1 medium onion cubed


  • 1 medium capsicum or Bell pepper cubed


  • 250 grams hung curd


  • 4 tbsp besan


  • 1/2 teaspoon black pepper powder


  • 1/2 teaspoon kasuri methi


  • 1/2 teaspoon cumin powder


  • 1/2 teaspoon fennel powder


  • 1/2 teaspoon chat masala


  • 1/4 teaspoon turmeric


  • 1 teaspoon Amchur powder


  • 1 teaspoon garam masala


  • 2 teaspoon red chilli powder adjust


  • 2 teaspoon lemon juice


  • 3/4 teaspoon rock salt or to taste


  • 1/2 tbsp ginger garlic paste


  • 1 teaspoon coriander powder


  • 2-3 tbsp oil


  • 8-10 Spring Roll sheets


  • 3 tbsp mint chutney


  • 1-2 tbsp chopped fresh mint leaves


  • 1 tbsp mayonnaise


  • 1 green chillies finely chopped


  • 1/4 cup refined flour paste for sealing


  • 1 teaspoon grated ginger

Directions

  • whisk hung curd in a bowl until smooth
  • add all the spice powders, ginger garlic paste, besan, rock salt to curd and mix well
  • Add in cubed paneer, onion and bell pepper. Marinate and rest aside for 1 hour
  • Brush Grill pan with oil , place marinated paneer, onion and bell pepper on pan. I have not inserted them in skewers as I wanted even texture to paneer and veggies. Grill them on both sides until golden brown
  • Place paneer, veggies on chopping board and slice into smaller pieces. Transfer them to bowl
  • Add lemon juice, mint chutney, mayonnaise, mint, grated ginger, green chillies and mix well
  • Place spring roll sheet on board in diamond shape
  • Place filling on one side, fold like envelope from 3 sides and roll them. Seal edges with flour paste
  • Prepare remaining spring rolls in similar way. Sheets required depends on the amount of filling you add in each roll
  • You can either bake or deep fry the rolls. I have fried them
  • Deep fry rolls over medium heat until golden brown. Drain excess oil over tissue paper.
  • Serve hot with green chutney and chili sauce