Paneer Spring Rolls

Ingredients

• 1 cup wheat flour
• 1 cup corn flour
• Salt to taste
• Red chilli powder, a pinch
• Vegetable oil for deep-frying

For Filling

• 1/4 cup paneer (cottage cheese), grated
• 1/4 cup cabbage, shredded
• 1/4 cup carrot, grated
• 1/4 cup bell-pepper, cut into 1/2-inch long thin strips
• 1 tbsp peas, fresh or frozen
• 2 tbsp cilantro (coriander leaves), finely chopped
• 1 tsp chilli powder
• 2 tsp lime/lemon juice (optional)
  
• Salt to taste

Preparation

1. In a mixing bowl, mix the flours along with a little salt and red chilli powder with enough water into a smooth dough. Brush with a little oil and cover and set aside.
   
   
2. Heat the oil in a skillet. If using fresh peas, saute the peas until almost tender.
   
   
3. Add the cabbage, carrot, and bell-pepper, along with salt and chilli powder and stir-fry for a minutes.
   
   
4. Add the paneer and stir for a couple of seconds. Remove in a plate and let cool to room temperature. Stir in the the lime juice and cilantro.
   
   
5. Divide the dough into 1-inch diameter balls. Take a dough ball and roll on a floured surface into a very thin roti/tortilla (the thinner, the better, so when fried they become crunchy.) Cut the edges out to make a large rectangle (about 5-6 inches long and 4-inches wide), and cut the roti into 2 squares. Place 2 tsp of the vegetable and paneer filling on a square roti and roll it. Seal the edges and repeat with the remaining square.
   
   
6. Heat the oil in a frying pan and fry the paneer spring rolls until lightly golden and place on a wire rack or phulka grill to cool.
   
   
7. Repeat with the remaining spring rolls.
   
   
8. Re-fry all the paneer spring rolls until golden and let cool a bit.
   
   
9. Serve the rolls warm with tea or coffee.

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