Tandoori Mushroom and Paneer Open Roll Video by Tarla Dalal Video by Tarla Dalal
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Tandoori Mushroom And Paneer Open Roll Recipe Video by Tarla Dalal
Preparation Time
10 Mins
Cooking Time
8 Mins
Total Time
18 Mins
Makes
4.00 open rolls
Ingredients
Main Ingredients
butter for brushing
For The Tandoori Mushroom and Paneer Stuffing
2 tsp tandoori masala
1 cup chopped mushrooms (khumbh)
3/4 cup chopped paneer (cottage cheese)
1 tsp cornflour
1/2 cup of milk
2 tsp oil
1/2 cup sliced onions
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
To Be Ground Into A Smooth Chilli-garlic Paste
4 whole dry Kashmiri red chilli , broken into pieces
1 tbsp roughly chopped ginger (adrak)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp oil
For The Topping
8 tsp mayonnaise
4 tsp tomato ketchup
Method
- Combine the cornflour and milk in a small bowl, mix well and keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the prepared chilli-garlic paste and dried fenugreek leaves and sauté on a medium flame for 1 minute.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
- Add the paneer, mix gently and cook on a medium flame for 1 minute.
- Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 4 equal portions and keep aside.
- Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
- Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
- Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp and light brown in colour.
- Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve.
- Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup.
- Serve immediately.
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