Saturday, October 8, 2011
Paneer Stuffed Papad Rolls
I had tasted Papad rolls in an Inidan restaurant in Scottland for the very first time. The rolls were stuffed with a mixture of potatoes, onion and spices. The only bad thing about the rolls was that they were fried.
After coming home, I tried make non-fried version of these rolls. I didn't quiet succeed when I tried to make this in microwave, but it tured out very good when I tried to cook the rolls on a tava on stove.
You can stuff the rolls with any stuffing of your choice. I had some leftover paneer after making paneer bhurji, so I decided to make papad rolls with paneer stuffing.
Here is the recipe for paneer stuffed papad rolls.
1 Teaspoon Oil
1 Small onion, finely chopped
1 Capsicum, finely chopped
1 Cup paneer, grated
Salt to taste
1 Teaspoon chily ginger paste, or to taste
1 Teaspoon Amchur powder (dry mango powder)
1/2 Teaspoon garam masala
1/4 Teaspoon Turmeric Powder
Heat oil in a pan. when it is hot, add the onions and bell peppers. Cook on medium flame until the onions turn transluscent. Now add the paneer, salt, ginger chili paste, garam masala, amchur powder and turmeric powder. Cook for 4-5 minutes then swith off the stove. Let the mixture cool down a bit.
Apply some oil on both sides of the papads. Divide the paneer stuffing in 3 portions. Place a portion of the stuffing in the center of a papad. Roll both sides of the papad over the stuffing. Repeat for the rest of the papads.
Heat a flat non-stick pan on medium-high heat. Place the papads folded sided down on the pan. Cook for about a minute or the underside looks done. Flip, and cook for another 30-45 seconds. Take off of the stove. Cut into bit size rolls and serve with your choice of chutney or ketchup.
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