Crispy Paneer And Vegetable Rolls Recipe

About this recipe

Crispy Paneer and Vegetable Rolls are a delightful Indian-inspired snack that combines the soft richness of paneer with the crunch of fresh vegetables. Packed with protein and fiber, these rolls are both satisfying and nutritious, making them perfect for mid-day cravings or an evening treat. The filling blends grated paneer with stir-fried carrots, capsicum, and cabbage, spiced with ginger, garlic, and chilies for a zesty kick. Wrapped in thin rice flour crepes and shallow-fried to golden perfection, these rolls are crispy on the outside and savory on the inside. Serve them hot with a squeeze of lemon juice and your favorite chutneys for a snack that's as flavorful as it is wholesome. Quick to prepare and loaded with nutrients, this dish is sure to become a household favorite for anyone craving a hearty yet healthy snack.

Ingredients

• 200 g Paneer
• 1 pack (500 g) Bhagyalakshmi Rice Flour
• 200 g Orange Carrot (Gajar)
• 1 piece Yellow Bell Pepper
• 250 g Cabbage Chinese
• loose Ginger
• 110 g Unpeeled Garlic Cloves
• medium Chilli Green Long
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 250 ml Keya Lemon Juice
• - Dark Soy Sauce-90 GM
• - Tomato Ketchup
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 20 g Turmeric Powder
• - Red Chilli Powder
• 50 g Everest Cumin Powder
• 140 g Modern Kitchens Raita Boondi - 100 % Rice Bran Oil

Instructions

1. 1. Grate the paneer into a bowl and set aside for filling preparation.
2. 2. Finely shred the carrot, capsicum, and cabbage and mix them together in a separate bowl.
3. 3. Heat 1 tablespoon of oil in a pan and sauté grated ginger, minced garlic, and finely chopped green chilies for 2 minutes.
4. 4. Add the shredded vegetables to the pan and stir-fry on medium heat for 3-4 minutes until slightly softened.
5. 5. Add soy sauce, tomato ketchup, salt, turmeric powder, red chili powder, and cumin powder to the vegetables, mixing well to coat.
6. 6. Remove the vegetable mixture from heat and set aside to cool, then mix in the grated paneer and chopped coriander leaves.
7. 7. In a mixing bowl, combine rice flour, a pinch of salt, and water to form a smooth batter with a pourable consistency.
8. 8. Heat a flat non-stick pan and pour a ladle of rice flour batter, spreading it thinly into a circular shape like a dosa.
9. 9. Cook the batter for 2 minutes until the edges lift slightly, then flip and cook the other side for 1-2 minutes.
10. 10. Place a portion of the paneer and vegetable filling in the center of the cooked rice roll and fold the edges to create a roll shape.
11. 11. Heat 2 tablespoons of oil in the pan and shallow-fry the rolls seam-side down for 2-3 minutes until crisp and golden.
12. 12. Turn the rolls gently and fry evenly on all sides for a crispy finish.
13. 13. Remove the rolls from the pan and place them on paper towels to drain any excess oil.
14. 14. Serve the crispy paneer and vegetable rolls hot with a squeeze of lemon juice and extra ketchup or chutney on the side.