Ingredients:
150 gms mixed vegetables (carrots, beans and peas)
150 gms blanched spinach chopped
10 gms ginger chopped
3 gms chilli chopped
30 gms onion chopped
2 gms cumin powder
2 gms white pepper powder
3 gms salt
1.5 gms garam masala
50 gms grated paneer
30 gms cornflour
1 gm black pepper crushed
For the stuffing:
50 gms cream cheese
1 gms garam masala powder
For the coating:
60 gms sesame seeds
75 gms cornflour
To serve:
120 ml mint yoghurt chutney
15 gms carrots
15 gms beetroot
1. Blanch the mixed vegetables and keep them in ice water. Do the same with the spinach separately.
2. Squeeze out the excess water from the spinach and vegetables, and set aside.
3. Mix the chopped vegetables and spinach, salt, garam masala, white pepper powder, chilies, paneer, ginger, onions and cumin powder.
4. Add cornflour and grated paneer and mix well to form a dough, divide into balls of approximately 35 grams and keep aside.
Stuffing:
1. Mix cornflour and water into a bowl, whisk thoroughly to form a slurry, keep aside.
2. Mix the garam masala and cream cheese and stuff the balls with 5 gms of the cream cheese mixture in each.
3. Form into cylindrical shape, dip in cornflour slurry and roll into sesame seeds.
4. Deep fry the rolls in hot oil at 175 °C for about 3 minutes or until golden in colour. Place them on a plate lined with kitchen paper towels to remove excess oil.
5. To serve, julienne the carrots and beetroot then place it on top of the plate and arrange the fried till palak rolls on top. Keep the mint yoghurt chutney in the middle and serve hot
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