Ingredients:
Firm Paneer – 500 gms
For the Stuffing:
Paneer – 3/4 cup, grated
Oil – 5 tbsp
Mushrooms – 3/4 cup, chopped
Capsicum – 3/4 cup, chopped
Onions – 3/4 cup, chopped
Coconut Powder – 1/2 cup
paneer – 3/4 cup, grated
Potatoes – 1/2 cup, boiled, grated
Caraway Seeds – 1 tsp
Cayenne Pepper – 2 tsp
Dry Fenugreek – 1 tsp
White Pepper Powder – 4 tsp
Turmeric Powder – 1 tsp
Raisins – 1/2 cup
Lemon Juice – 2 tsp
Salt to Taste
For the Coating:
Gram Flour – 1/4 cup
Water – 4 tsp
Corn Flour – 1/2 cup
Cream – 1/2 cup
Saffron – a pinch
Green Coriander – 4 tsp, chopped
Method:
1. Slice paneer lengthwise into small rolls/pieces.
2. Heat oil, saute mushrooms, capsicum, onions and coconut powder.
3. Add grated paneer along with other ingredients for the stuffing.
4. Stir fry for a few seconds and remove from heat.
5. Mix gram flour with just enough water to make a thick paste.
6. Spread the paste on one side of the paneer slices, turn over, spread 3 tsp of the filling and shape into rolls. Keep aside.
7. Add the remaining ingredients for the coating to the gram flour paste.
8. Coat the paneer rolls evenly and bake in an oven for 10 to 12 minutes at low heat.
9. Sprinkle with chaat masala.
10. Garnish with grated carrots and lemon wedges.
