Paneer Shanghai Rolls, or simpler - bite sized nutty-paneer spring rolls. This no-onion-no-garlic recipe is perfect in the evenings with a cup of tea or just to snack just as they are! This Mild & Jain Version of Shanghai Rolls is crunchy from out & kind of fluffy from inside, now make this & serve hot! Find the recipe below.. :)Subscribe for more food fun - http://goo.gl/Pw8vy7Business Emails -
[email protected]Detailed Recipe - Ingredients : Paneer - 125g (grated)Potato - 2 (boiled, & mashed)French beans - 5-6 (rough finely chopped)Carrot - 1 (rough finely chopped)Green Chili - 2 (chopped)Coriander Leaves - 2 tbspBesan/Gram Flour - 2 tbspRed Chili Powder - 1 tspCumin Powder - 1/2 tspGaram Masala - 1/4 tspSalt - to seasonTurmeric - 1/4 tspCashewnuts - 2-3 tbsp (coarsely powdered or chopped)Spring Roll Sheets - 5Plain flour & water slurry - as requiredOil - to deep fryMethod:1. Begin by adding - Paneer, potatoes, french beans, carrot, green chili, coriander leaves, besan, red chili powder, cumin powder, garam masala, salt, turmeric powder, cashewnut powder to a mixing bowl.2. Mix all the ingredients together and keep aside. Also heat up oil to deep fry.3. Place a spring roll sheet, take small portions of the filling, and start placing in the bottom portion of the sheet, leaving about a inch from the bottom. Bring the sides to the center, pull up the bottom and start rolling.4. Just before rolling it all up, apply a slurry of flour, in the top area and roll it. Keep aside, covered with damp cloth. 5. Now that you've done the rolling, dice these up diagonally with a sharp knife in a swift motion & there you have these ready to fry. 6. Fry in hot flame until golden. Once done, get this down to a kitchen towel lined plate. Serve Hot!That's all buddy! :)Website: http://www.cookingshooking.com | http://www.cookingshooking.inFb: http://www.fb.com/cookingshookingBlog: http://www.cooknshook.blogspot.com
