PANEER RICE ROLLS....
1/2 kg paneer
(Indian cottage cheese), Shredded
1-1/2 cups cooked
rice
1/2 tsp Soda
bicarb
1 cup cornflour
2 tbsp
ginger-garlic paste
1 tsp white sesame
seeds (Til)
1-1/2 tsp poppy
seeds (khus-khus)
1 tsp red chili
powder
1/2 tsp ground
black pepper
1/2 tsp chili
paste
2 tsp buttermilk
1/2 tsp turmeric
powder
1/2 tsp garam
masala powder
Fresh coriander
leaves, finely chopped
2 tbsp green
spring onions, finely chopped
Salt to
taste
Oil to deep fry
How to make Paneer Rice Rolls:-
- Take a big bowl and combine
cornflour, buttermilk, salt and soda bicarb.
- Gradually add water and
make a smooth batter.
- Make sure, the batter
should be lumps free.
- Keep this batter aside for
2 hours to set.
- After keeping the batter
for 2 hours, mix the remaining ingredients and make a soft dough
- Heat good amount of oil in
a frying pan.
- Now make desired shapes and
dip into batter.
- Coat from all the sides and
drop into hot oil.
- Fry one medium high flame,
till the rolls turns crispy and crunchy.
- Drain on oil absorbent
paper and serve immediately with green chutney and tomato sauce.
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