• Schezwan Paneer Spring Roll
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INGREDIENTS


Schezwan Paneer Spring Roll 

Servings - 2 - 3

INGREDIENTS


All purpose flour - 300 grams

Salt - 1/2 teaspoon

Water - 200 milliliters

Oil - 2 tablespoons

Oil - 2 tablespoons

Spring onions - 60 grams

Bell pepper - 190 grams

Schezwan sauce - 50 grams

Water - 45 milliliters

Paneer - 200 grams

Salt - 1/2 teaspoon

Black pepper - 1/2 teaspoon

Cabbage - to taste

Carrots - to taste

Water - for brushing
Oil - for frying

PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 1/2 teaspoon salt and mix it well.

2. Add 200 milliliters water and knead it into a smooth soft dough.

3. Add 2 tablespoons oil and tuck the dough well.

4. Rest the dough for 30 minutes.

5. Heat 2 tablespoons oil in a skillet, add 60 grams spring onions and fry till translucent.

6. Then, add 190 grams bell pepper and mix it well.

7. Cook for 5 - 7 minutes on medium heat.

8. Add 50 grams schezwan sauce and mix it well.

9. Add 45 milliliters water and stir well.

10. Now, add 200 grams paneer, 1/2 teaspoon salt, 1/2 teaspoon black pepper and mix it well.

11. Cook for 5 - 7 minutes on medium heat.

12. Remove it from heat and keep aside.

13. Take a ball from dough and flatten them with a rolling pin.

14. Add some cabbage, carrot and prepared paneer mixture on it.

15. Roll it tightly, brush the edge with water and seal the edge properly.

16. Heat sufficient oil in a pan and fry until it turns golden brown and crispy from all sides. Drain it on an absorbent paper.

17. Cut it into half.

18. Serve hot with schezwan sauce or mayonnaise.