For this u need Spinach (palak) leaves washed & wiped, and Paneer cut into thin pieces
The number of spinach leaves & paneer pieces should be the same
To make the Paneer Stuffing :
1 tbspn. hung curd/ thick curd without water
1&1/2 teaspoon ginger-garlic paste
1/2 teaspoon green chilly paste/ finely chopped (optional)
a little bit of salt & black pepper powder
Beat all this together & toss in the paneer pieces & let it marinate for half an hour at least
For the Batter :
In a bowl take, 1 tbspn. maida, 1 tbspn. cornflour & 2 tbspn. rice flour
Add salt & red pepper powder to taste, 1/2 teaspoon ajwain (carom) seeds/ powder & half a pinch of baking soda (very very less)
Mix all these with just enough water to form a smooth batter but not too thin
Now on a dry surface, take the spinach leaves one by one, place a paneer piece on its broad end, fold in the sides & start rolling from the broader end towards the tapered side
Dip each roll individually in the batter & fry in hot oil till it turns golden & crisp from all sides
Serve hot with Tomato-Chilly chutney
Tomato Chilly Chutney :
Take 2 nice red tomatoes & prick them with a fork or knife at a number of places all around
Hold them over a naked flame with the help of a screw-er so that they get roasted & some black spots come on the tomato skin, once they cool down roughly chop them with the skin on
Now dry roast 4-5 garlic flakes & 5-6 whole dry red chilies in a pan
In a mixer, add these chopped tomatoes, roasted chilly & garlic, salt to taste, black pepper & red chilly powder to taste, 1 tbspn. vinegar, 2 tbspn. tomato ketchup, a pinch of red food color (if needed)
Blend all these together WITHOUT water to make a smooth puree
If u feel the chutney is watery, put it in a pan over a flame with a spoonful of olive oil till all excess water dries up & it takes the consistency of schezwan sauce
Ur Tomato-chilly chutney is ready & this can be kept in the fridge for a month
The number of spinach leaves & paneer pieces should be the same
To make the Paneer Stuffing :
1 tbspn. hung curd/ thick curd without water
1&1/2 teaspoon ginger-garlic paste
1/2 teaspoon green chilly paste/ finely chopped (optional)
a little bit of salt & black pepper powder
Beat all this together & toss in the paneer pieces & let it marinate for half an hour at least
For the Batter :
In a bowl take, 1 tbspn. maida, 1 tbspn. cornflour & 2 tbspn. rice flour
Add salt & red pepper powder to taste, 1/2 teaspoon ajwain (carom) seeds/ powder & half a pinch of baking soda (very very less)
Mix all these with just enough water to form a smooth batter but not too thin
Now on a dry surface, take the spinach leaves one by one, place a paneer piece on its broad end, fold in the sides & start rolling from the broader end towards the tapered side
Dip each roll individually in the batter & fry in hot oil till it turns golden & crisp from all sides
Serve hot with Tomato-Chilly chutney
Tomato Chilly Chutney :
Take 2 nice red tomatoes & prick them with a fork or knife at a number of places all around
Hold them over a naked flame with the help of a screw-er so that they get roasted & some black spots come on the tomato skin, once they cool down roughly chop them with the skin on
Now dry roast 4-5 garlic flakes & 5-6 whole dry red chilies in a pan
In a mixer, add these chopped tomatoes, roasted chilly & garlic, salt to taste, black pepper & red chilly powder to taste, 1 tbspn. vinegar, 2 tbspn. tomato ketchup, a pinch of red food color (if needed)
Blend all these together WITHOUT water to make a smooth puree
If u feel the chutney is watery, put it in a pan over a flame with a spoonful of olive oil till all excess water dries up & it takes the consistency of schezwan sauce
Ur Tomato-chilly chutney is ready & this can be kept in the fridge for a month
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