INGREDIENTS
Paneer Jalapeno Cigar Rolls
Servings - 2 - 3
INGREDIENTS
(For Stuffing)
Grated paneer - 250 grams
Onions - 70 grams
Bell pepper - 240 grams
Jalapeno - 40 grams
Sweet corn - 40 grams
Mozzarella cheese - 100 grams
Ketchup - 2 tablespoons
Corn flour - 30 grams
Salt - 1 teaspoon
Pepper - 1 teaspoon
(For Corn Flour Paste)
Corn flour - 20 grams
Water - 20 milliliters
(For Paneer Jalapeno Cigar Rolls)
Spring roll sheets
Oil - for frying
(For Dip)
Bell pepper - 150 grams
Green chili - 1 teaspoon
Mayonnaise - 100 grams
Sweet chili sauce - 80 grams
Schezwan sauce - 1 tablespoon
Salt - 1/2 teaspoon
Black pepper - 1/2 teaspoon
PREPARATION
(For Stuffing)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Keep aside.
(For Corn Flour Paste)
1. In a bowl, add 20 grams corn flour, 20 milliliters water and mix it well.
2. Keep aside.
(For Paneer Jalapeno Cigar Rolls)
1. Now, take a spring roll sheet. Place the paneer mixture on top of it and start placing in the bottom portion of the sheet, leaving about a inch from the bottom. Bring the sides to the center, pull up the
bottom and start rolling.
2. Just before rolling it all up, apply some corn flour paste in the top area and roll it tightly.
3. Heat sufficient oil in a fryer and deep fry these till golden brown and crispy.
4. Drain it on an absorbent paper and keep aside.
(For Dip)
1. In a mixing bowl, add all the ingredients and mix it well.
2. Serve with prepared paneer jalapeno cigar rolls.