kinger on the plate: Bread Paneer Rolls

kinger on the plate: Bread Paneer Rolls

Aloo Tikki with Mint chutney.

Ingredints;

500 g potatoes, boiled, peeled and mashed

25 g cornflour

2 green chillies, chopped

2 tspn bread crumbs

1 tsp cumin powder

1 tsp red chilli powder

¼ ajwain seeds 

salt to taste

oil for frying

.

Method

Mix all the ingredients well 

Divide into  equal portions and make balls. Flatten each between the palms into discs.

shallow fry the aloo tikkis in non stick skillrt on medium flame until golden brown and crispy on the outside..

Drain and  dry on absorbant paper.

Garnish with  lemon slices and mint chutney layer up with tomato ketchup.

Ingredients For curd chutney;

125 grams Curd 

3 Green Chillies

1 tablespoon fresh Mint Leaves 

1 level tablespoon Amchoor 

Salt  to taste 

Method

Beat the curd, grind green chillies and mint leaves finely.

Mix in the curd and add sall Serve with aloo tikkis.

Bread Paneer Rolls

Ingredients:

1 cup crumbled paneer

1 small onion, chopped fine (I should have added this!)

1/2 tsp red chilli powder

1/4 tsp powdered cumin / jeera

1/2 tsp garam masala

1/2 tsp ginger garlic paste

A small bunch of coriander, chopped fine

1 tsp or a bit more tomato sauce / ketchup

4 slices of bread

Butter to toast

Salt to taste

For garnishing :Onion and lemon slice with mint sprigs

Method:

Place the crumbled panner in a bowl

Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera .

Then add the tomato sauce or ketchup and the ginger garlic paste

Remove the crusts from your bread. Use the regular white commercial variety

Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.

Place about 1 tsp or so of filling on one end of the rolled out bread slice. 

Gently roll in from one end, making sure that the filling stays well within the first turn of the roll

Go ahead and roll it all up. 

Repeat with the remaining bread slices. 

Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel.  Used cloth, folded over twice for enough thickness. 

Set aside for about 15 mins. 

Now, butter up the rolls well on all sides. 

Lightly roast in a pan until all sides are browned. Cut up. 

Garnish with onion and lemon slice with mint sprigs

&  serve with tomato sauce.

ALOO PANEER POPS

Ingredient

2 Potatoes (boiled and mashed).

200 g Cottage Cheese (grated) 

4 tbsp Refined Flour .

1 Onion (chopped) .

1 tbsp Raisins (soaked).

3 Green Chilies (finely chopped). 

½ tsp Black Pepper Powder. 

1 cup Cornflakes (crushed). 

½ tsp Chaat Masala. 

½ tsp Garam Masala.

 ½ tsp Red Chili Powder.

2 pc lemon slice.

2 tbsp Green Coriander (finely chopped).

4 mint sprigs.

Oil for frying.

Salt as taste.

method

Soak the raisins in warm water for 15 minutes, drain and keep aside.

Peel and mash the potatoes and keep aside.

Heat the oil pan, add the onions and sauté till they turn translucent.

Remove from the flame and keep aside.

Combine the paneer, potatoes, red chillies, sauteed onions, green chillies, coriander leaves, garam masala powder, salt and raisins in a bowl and mix well.

Divide the mixture into equal portions and shape them into cylindrical shapes. Keep aside.

Combine the plain flour, salt, pepper powder and enough water to make a thick paste. Keep a side.

Dip the croquettes in the maida batter and roll in crushed cornflakes and keep in the refrigerator for an hour or more.

Heat the oil in a kadai and deep-fry the croquettes till golden brown and crisp.

Drain on absorbent paper.

Garnish with mint sprigs and Cottage Cheese (grated) and lemon slices.

Serve hot with green coriander chutney.