BABY CORN-CHILLI PANEER KATHI ROLLS

This is actually a time pass recipe of mine. My family is very foody and wants new recipes every day and I am trying and trying new recipes daily. Day-to-day I have a big question mark what interesting food can I cook for them without loosing the nutritive value . Today I am sharing the step by step recipe of Baby Corn-Chilli Paneer Kathi Rolls which is my own invention. The kathi rolls are made with fresh homemade whole wheat chapatti dough. I want to feed baby corns to my daughters and that’s why this innovation is done. Baby Corn-Chilli Paneer kathi roll is a delicious snack prepared by sautéing Indian Cottage Cheese in aromatic spices and with light touch of veggies. Hope you like this innovation of mine…!!!!

INGREDIENTS:

For Wheat Chapatti:

2 Cups Whole Wheat Flour

1 teaspoon Oil

Salt as per taste

Water as required 

For The Chilli Paneer and Baby Corn Filling:

½ Cup Low Fat Paneer (cottage cheese) Cubes

½ Cup Baby Corn, boiled and cut into 25mm. (1”) pieces

¼ Cup Chopped Spring Onions Whites

½ teaspoon Chopped Celery

2 tablespoon Carrot Julienne

2 to 3 Green Chillies, finely chopped

½ teaspoon Chopped Garlic (lehsun)

½ teaspoon Chopped Ginger (adrak)

¼ Cup Chopped Capsicum [I used all three coloured peppers red-green -yellow]

½ Cup Finely Chopped Spring Onion Greens

2 teaspoon Oil

To be mixed together into a Soya Sauce mixture:

1 teaspoon Soya Sauce

1 teaspoon Cornflour

½ teaspoon Sugar

Salt to taste

¼ Cup Water

Other Ingredients:

1 Onion cut into rings

2 tablespoon Veg Mayo

2 tablepsoon Chilli Garlic Sauce

½ Cup Finely Chopped Cabbage

2 Cheese Cubes

Wheat flour paste for sealing the rolls[1 tablespoon Wheat Flour +Water]

METHOD:

For the chilli paneer and baby corn filling:

STEP 1 – Heat the oil in a non stick pan add the spring onion whites and saute for 2 minutes, till the onions turn translucent.

STEP 2 - Add the celery, green chillies, garlic and ginger and cook for another minute.

STEP 3 - Add the capsicum, carrot julienne and cook for few minutes.

STEP 4 - Then add paneer cubes and corn pieces in it and mix it.

STEP 5 - Then add soya sauce mixture ad cook for 2 minutes, till the sauce thickens and coats the vegetables and paneer.

STEP 6 -  Add the spring onion greens and mix well. Keep aside.

How to proceed:

STEP 1 – Make a stiff dough with the dough ingredients ans roll the chapattis. One side of chapatti is fully roasted while the other side is half roasted.

STEP 2 -  Divide the chilli paneer and babycorn filling into  equal portions.

STEP 3 – Spread some mayo on the chapatti in the center as shown in the picture.

STEP 4 - Spread small portion of baby corn- paneer filling on it.

STEP 5 – Then put onion rings and chopped cabbage over this.

STEP 6 – After that add some grated cheese and chilli garlic sauce on this.

STEP 7 – Now apply the wheat-water mixture on the edges of chapatti and roll it tightly as shown below.

STEP 8 -   Repeat for the remaining chapatis and filling to make  more rolls.

STEP 9 – Then heat a non-stick griddle on low heat. Apply a teaspoon oil on it and roast the chapatti roll.

STEP 10 – When done from one side flip it and roast it from another side. Roast them from both sides till it gets light golden.

STEP 11 -  Like this repeat the same with the rest of the rolls

and serve hot.

Serve hot corn-chilli paneer kathi rolls with your favourite deep. I served this with green mint chutney and tomato ketchup.

NOTES: *You can make them with the leftover chapattis too.

              * If you are not sure while roasting the rolls, insert a toothpick so that the roll will remain frim.

            * Veggies can be added as per your choice.