INGREDIENTS
Corn Paneer Taquitos
Servings - 9
INGREDIENTS
Wheat flour - 150 grams
Salt - 1/2 teaspoon
Water - 150 milliliters
Oil - 1 tablespoon
Water - 300 milliliters
Sweet corns - 130 grams
Salt - 1/2 teaspoon
Paneer - 100 grams
Onions - 100 grams
Cream cheese - 50 grams
Mix herb seasoning - 1 teaspoon
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Mozzarella cheese - 100 grams
Wheat flour - for dusting
Oil - for brushing
Mayonnaise - for garnishing
Peri peri masala - for garnishing
Coriander - for garnishing
PREPARATION
1. In a bowl, add 150 grams wheat flour, 1/2 teaspoon salt and mix well.
2. Add 150 milliliters water and knead into a soft dough.
3. Add 1 tablespoon oil and knead again until smooth. Cover with a cloth and rest for 10 - 15 minutes.
4. In a pan, bring 300 milliliters water to a boil. Add 130 grams sweet corns and 1/2 teaspoon salt. Boil for 3–5 minutes, then strain.
5. Transfer the boiled corns to a bowl, add 100 grams paneer, 100 grams onions, 50 grams cream cheese, 1 teaspoon mix herb seasoning, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 100 grams mozzarella cheese. Mix well to combine.
6. Take a portion of the dough and roll it into a thin chapati, dusting with flour as needed.
7. Place it on a hot pan, flip it and cook from both sides.
8. Remove from the pan and place on a flat surface. Spread a portion of the corn-paneer filling evenly, then roll it tightly.
9. Place the rolls in a baking dish and brush them lightly with oil.
10. Preheat the oven to 350°F/180°C and bake for 15- 20 minutes.
11. Remove from the oven. Garnish with mayonnaise, peri peri masala, and coriander.
12. Serve.