Paneer Kathi Rolls

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Yum ! Yum! Yum!  one of my favourite starters ,ideal when you are in a real rush but want the end result to be perfect ,such a toothsome dish, a jumble of onions, tomatoes and herb chutney all wrapped in a lovely pastry .Kids love it, your friends will love it and ideal for tiffins and picnics . Substitute the paneer for chicken or lamb if you want a non-vegetarian version. I think each and everyone of us has been eating variations of this dish since childhood. This is my elder daughters  new favourite (every week it changes).

Its always better to make things at home they are fresh ,no thin broths , no tough meat and weak flavour and to top it all you don’t fall sick so when my kids ask for quick bites i don’t get them thai or chinese from market i make them quick snacks from the scratch. Use puff pastry if you don’t want to get into the hassle of making parathas, it has the same character as traditional paratha and is easily available everywhere.

INGREDIENTS-

FOR THE FILLING

400g fresh paneer

1 large onion, finely chopped

6 cloves of garlic ,peeled and finely chopped

2 tsp coriander powder

1/2 tsp chilli powder,to taste

1/4 tsp garam masala powder

a fat pinch of turmeric powder

2 green chillies, finely chopped

a handful of fresh green coriander leaves

salt,to taste

vegetable oil

FOR THE ROLLS

400g packet ready -rolled puff pastry

plain flour, to dust

2 small eggs beaten

1 large tomato, sliced into strips

1 onion,sliced

Cut your paneer into small pieces and set aside. Heat oil in a large non-stick saucepan add the finely chopped onion and  cook until  golden on the edges, then add the finely chopped garlic stir for a few seconds or until you can smell that the garlic is cooked. Stir in the paneer add the coriander powder, garam masala powder, chilli and turmeric powder and salt mix everything properly . Let the paneer cook for ten minutes  keep stirring ocassionally (let the paneer pieces brown a bit) . Add chopped green chillies and fresh coriander leaves. Take the pan off heat. Taste and adjust the seasoning.Keep aside.

Using a saucer as a guide , cut out five circles from the pastry. Take one circle at a time and roll it out into thinner 15cm circle (use a little flour to help). Heat a non-stick frying pan,place in a pastry round and cook until golden on the base, then turn over and cook the other side until golden.Spread a layer of egg over the upper surface , using a small spoon. Then flip and cook the egg side for 5 seconds. Take out on plate . Repeat with the others.

Taking one pastry at a time, egg side up, spoon a line of the cooked paneer mixture down the centre, then add your sliced strips of tomato and onion a rounded teaspoon of herb chutney. Roll into a log and slice in half. Serve immediately .

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