Paneer Khurchan Roll ( Wraps and Rolls)
by Tarla Dalal
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Added to 63 cookbooks
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Behold this yummy variation of egg bhurji! i’ve replaced egg with low-fat paneer and cooked it with assorted spices and veggies like tomatoes, spring onions and capsicum. The filling is therefore a powerhouse of vitamin c! wrapping it with soya rotis makes it rich in folic acid and iron too.
- Heat the oil in a deep non-stick pan, and add the cumin seeds.
- When the cumin seeds crackle, add the ginger-garlic paste and spring onion whites and sauté till the spring onions turn transluscent sprinkle a little water to avoid the spring onions from burning.
- Add the capsicum and cook on a medium flame for 2 to 3 minutes, wile stirring continuously.
- Add the tomato purée, turmeric powder, chilli powder, chaat masala, paneer, salt and coriander and cook for another 2 minutes, while stirring continuously. Keep aside.
- Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
- Place a roti on a clean dry surface and spread 2 tsp of healthy green chutney evenly over it.
- Arrange ¼th of paneer khurchan filling in a row in the centre of the roti.
- Arrange ¼ cup of onion rings over it and roll it up tightly.
- Repeat with the remaining ingredients to make 3 more rolls.
- Wrap a tissue paper around each roll and serve immediately.
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