Paneer (indian cottage cheese) originates from India. It is a widely used ingredient among south and north indians ranging from appetizers to main dishes and winding up with desserts. I have tasted several appetizers with paneer and some of my favorites being paneer tikka, cornflakes paneer and bharwan paneer (will save these recipes for another post). Recently, we had a small gathering, and of course, I was trying to create a good spread to satisfy vegetarians and meat eaters. So, I made paneer rolls as one of the appetizers with two different batches...one with bread crumbs coating and the other with crushed cornflakes. My personal favorite was the one with the cornflakes coating that turned out crispy and it ended up being a big hit among guests too. The best part about this dish is that you can prepare the rolls before hand and stick them in the refrigerator. The rolls are ready to be fried anytime. Enjoy your crunchy treats!!
8 oz low fat paneer, finely grated
1 small onion, finely chopped
2-3 green chillies, finely chopped
1/4 cup cilantro, finely chopped
1/2 tsp red chilli powder (adjust to taste)
1/2 tsp coriander powder
1 tsp garam masala powder
1 cup cornflakes, crushed(use a rolling pan)
5 bread slices (white or wheat bread with the edges trimmed)
Oil, enough for frying
Salt, to taste
In a bowl, add the grated paneer, onion and green chillies. Mix well. Add salt, red chilli powder, coriander powder, garam masala and cilantro.
In another bowl, dip the bread slices one by one in water and quickly squeeze out the excess and add to the dough (adding bread slices gives a nice texture). Mix all the ingredients so that they blend well.
Make small rolls (pick any shape of your choice) and then coat with crushed cornflakes. Refrigerate for 30-45 mins or until you want to fry them.
In a pan, heat oil and fry the rolls until golden brown. Serve with chilli garlic sauce/ ketchup.
Makes 10-12 rolls.