Paneer Roll

Ingredients

• 1 litre Paneer (curdled fresh from milk)
• 2 Onion
• 2 Capsicum
• as needed Salt
• 6 Bread slices
• 1/4 Teaspoon Garam masala powder
• 1 Teaspoon Crushed green chili
• 1/2 Teaspoon Chili powder
• 2 Teaspoons Maida (all-purpose flour)
• 2 Teaspoons Corn flour
• 1 Tablespoon Fine semolina (rava)
• 1 Teaspoon Coriander powder
• 2 Tablespoons Chopped mint and coriander leaves
• Oil (as needed, for frying)

Instructions

1. Paneer (curdled milk): Boil the milk and add lemon juice. Once it curdles, strain through a cloth and let it hang for an hour. Crumble by hand before using.
2. Finely chop the onion and capsicum. Heat a little oil in a pan and saute the onion and capsicum, then remove from heat.
3. Crumble the paneer. Mix in the maida and corn flour and knead into a stiff dough.
4. Mix in the sauteed vegetables, chili paste, salt, chili powder, coriander powder, garam masala powder, and coriander leaves.
5. Dip each bread slice in water and squeeze it out firmly. Add this to the mixed dough and knead it in.
6. Shape into lemon-sized balls, then roll each into an oblong shape (like a gulab jamun). Once shaped, roll in semolina and refrigerate for 1/2 hour.
7. Deep-fry in moderately hot oil until golden. Serve hot with tomato sauce.