Paneer Khurchan Roll

Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 rolls
Ingredients
For The Paneer Khurchan Filling

• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1 tbsp ginger-garlic (adrak-lehsun) paste
• 3/4 cup finely chopped spring onions whites
• 1/2 cup finely chopped capsicum
• 1/2 cup tomato puree
• 1/2 tsp turmeric powder (haldi)
• 1 tsp chilli powder
• 2 tsp chaat masala
• 2 cups low-fat paneer (cottage cheese) , cut into 10 mm. (1 cm) cubes
• salt to taste
• 2 tbsp finely chopped coriander (dhania)

Other Ingredients

• 1 cup onion rings
• chaat masala to taste
• 4 soya rotis
• 8 tsp healthy green chutney

Method
For paneer khurchan filling

1. Heat the oil in a deep non-stick pan, and add the cumin seeds.
2. 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.
3. Add the capsicum and cook on a medium flame for 2 to 3 minutes, wile stirring continuously.
4. 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.

How to proceed

1. Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
2. Place a roti on a clean dry surface and spread 2 tsp of healthy green chutney evenly over it.
3. Arrange ¼th of paneer khurchan filling in a row in the centre of the roti.
4. Arrange ¼ cup of onion rings over it and roll it up tightly.
5. Repeat with the remaining ingredients to make 3 more rolls.
6. Wrap a tissue paper around each roll and serve immediately.