Paneer Roll Ups Recipe

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Plain flour5 Tablespoon (Maida)
 Eggs2 Small
 Salt1⁄4 Teaspoon
 Pepper1⁄4 Teaspoon
 Milk1⁄2 Cup (8 tbs)
For filling
 Cottage cheese200 Gram, mashed (Paneer)
 Capsicums2 Small, finely chopped
 Onion1 Large, finely chopped
 Green chilies2 , finely chopped
 Red chili powder1 Teaspoon
 Garam masala1⁄2 Teaspoon
 Salt To Taste
 Oil1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 950 Calories from Fat 304

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 352.7 mg

Sodium 1804.9 mg75.2%

Total Carbohydrates 115 g38.4%

Dietary Fiber 11.5 g46%

Sugars 31.8 g

Protein 48 g96%

Vitamin A 33.6% Vitamin C 326.2%

Calcium 47.8% Iron 18.9%

*Based on a 2000 Calorie diet

Directions

1. Beat maida, eggs, salt, pepper and milk together to get a smooth batter of a very thin pouring consistency.
2. Heat a non-stick pan. Smear 1 tsp oil in the centre.
3. Remove from fire and pour one karchi (1/3 cup) of batter. Spread by tilting the pan. Cook on slow fire.
5. When the underside is cooked, remove from the pan on to a plate. Keep aside.
6. Cook onions and capsicum in oil till onions turn pink.
7. Add paneer and green chillies.
8. Add salt, red chilli pd and garam masala. Cookfor 1 minute.
9. Remove from fire & cool.
10. Cut 1 1/2" strip from two sides of the pancake. Keep the strips aside.
11. Cut the left over pancake into two equal pieces length wise.
12. Place the 1 1/2" strip on the edge of one piece.
13. Put 1 tbsp full of the filling in the centre of the strip.
14. Fold the sides of the strip to cover the filling.
15. Roll the pancake tightly. Keep aside.
16. Similarly prepare the second roll with the second piece of pancake.
17. Fry in very little oil in a pan on slow fire. Serve hot on a bed of open cabbage leaves and thickly sliced capsicums.
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