Paneer, Walnut and Celery Rolls
by Tarla Dalal
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Added to 306 cookbooks
This recipe has been viewed 17348 times
Rolls are always handy, as they can be served, carried and eaten easily! Now, this is a roll with a difference. A fantastic combination of ingredients makes this a very sumptuous and tasty roll; plus, the fact that it is served chilled adds to the thrill. The Paneer, Walnut and Celery Roll is a refreshing snack for a summer’s afternoon.
- Remove the crust from the bread slices.
- Press the slices a little, using a rolling pin. If they crack, steam the slices in a steamer for 2 minutes and then roll out again. Keep aside.
- Heat the oil in a broad non-stick pan, add the paneer and sauté on a medium flame for 2 minutes.
- Add the salt and pepper and mix well.
- Combine the paneer mixture, celery, walnuts and mayonnaise in a bowl and mix well. Divide this mixture into 4 equal portions.
- Spread a portion of the paneer mixture on each bread slice and top with a few lettuce pieces.
- Roll up tightly and secure the roll by inserting a toothpick. Refrigerate for at least an hour.
- Cut each roll into 2 pieces diagonally.
- Serve chilled.
Nutrient values per roll
|Vitamin A||127.7 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0 mg|
|Vitamin C||1 mg|
|Folic Acid||0.6 mcg|
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