Spring Paneer Cheese Roll

Spring roll is a popular Chinese delicacy and is a quick recipe for those of you who love cheese snacks and is whole-wheat flat bread filled with mildly spiced paneer (Indian Cheese).

It is a delicious appetizer prepared with pastry filled with grated fresh cheese, green pepper, red pepper, tomato, onion and cumin powder. Fresh cheese is known in India as Paneer. But it has a firmer texture than the fresh cheese we know here. Because of its firmness, it can be grated perfectly and does not fall apart.

Today I have prepared the recipe for Paneer roll instead of fresh cheese. It is just as delicious. But in another post I will give you the recipe for how to make Paneer at home. Because it is an ingredient that is often used to prepare vegetarian dishes.

Another Asian recipe you might say, but now that spring has gone, we had to find a way to make it reappear somewhere. So we might as well have it on our plates. We rolled it up and gave it a little Indian touch with the delicious mint and coriander leaf. It's so light that even your swimsuits won't blame you for overdoing it this summer.

The contrast of flavors and textures makes these tender and crispy spring rolls a real treat. Plus, they're a lot easier to make than they look.

The spring paneer roll is a second course that is easy and quick to prepare, fresh and colorful. It is suitable for a lunch with friends and you can prepare it in advance to serve it cold. It is a practical dish because it can be prepared at any time and then served when needed.

Ingredients

1 cup whole wheat flour
1 cup yogurt, whisked
1 tsp garlic paste
1 tsp ginger paste
1 tsp green chilli paste
1 tsp cornflour
1 tsp cumin seeds powder
1 tsp turmeric powder
1 tsp cardamom powder
1 tsp white pepper powder
1 cup paneer (cottage cheese), cubed
1 cup onions, finely chopped
1 cup capsicum, cubed
2 tbsp oil
1 cup mayonnaise
2 cups shredded cabbage
2 tomatoes, chopped
1 cup mint leaves
1 cup coriander leaves
4 tbsp grated processed cheese
Salt to taste

Recipe Method

Combine the paneer, onion, capsicum, yogurt, turmeric, garlic, ginger, chilli, cornflour, tomato, cumin, cardamom, pepper and the salt in a bowl and toss gently. Keep aside to marinate for 20 minutes.

Combine flour, little oil, salt in a bowl and knead into a soft dough using enough water. Keep aside.

Divide the dough into equal portions and roll out each portion into a circle using a little flour.

Heat a non-stick griddle and lightly cook the rotis on both the sides. Keep aside.

Heat the oil on the griddle. Toast the marinated paneer and vegetable filling on a medium flame for 10 minutes. Keep aside.

Place the roti on a clean dry surface and place enough of the paneer and vegetable filling in a single row in the centre of the roti. Arrange the cabbage, coriander and mint leaves over it. Sprinkle cheese over it. Finally spread mayonnaise over it and wrap the roti tightly.

Repeat with the remaining ingredients to make more rolls. Cut the roll into smaller pieces. Serve immediately.