Paneer Tikka Spring Rolls

Paneer Tikka Spring Rolls

Cooking Time

Preparation Time : 60

Cook Time : 25

Total Time : 85

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

  • 01

    whisk hung curd in a bowl until smooth

  • 02

    add all the spice powders, ginger garlic paste, besan, rock salt to curd and mix well

  • 03

    Add in cubed paneer, onion and bell pepper. Marinate and rest aside for 1 hour

  • 04

    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

  • 05

    Place paneer, veggies on chopping board and slice into smaller pieces. Transfer them to bowl

  • 06

    Add lemon juice, mint chutney, mayonnaise, mint, grated ginger, green chillies and mix well

  • 07

    Place spring roll sheet on board in diamond shape

  • 08

    Place filling on one side, fold like envelope from 3 sides and roll them. Seal edges with flour paste

  • 09

    Prepare remaining spring rolls in similar way. Sheets required depends on the amount of filling you add in each roll

  • 10

    You can either bake or deep fry the rolls. I have fried them

  • 11

    Deep fry rolls over medium heat until golden brown. Drain excess oil over tissue paper.

  • 12

    Serve hot with green chutney and chili sauce

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