OPEN PANEER ROLLS

OPEN  PANEER  ROLLS:
INGREDIENTS:             (makes 8 rolls )

4  large potatoes-boiled & mashed very well or grated
3  tbsp  dry bread crumbs
1  tsp  black salt
A pinch of ground turmeric

Filling:
3/4  cup grated paneer (cottage cheese)
1/2  capsicum-very finely chopped
2  tsp  masala chilli tomato sauce
2-3  green chillies-deseeded and chopped
1/4  tsp  red chilli powder
3/4  tsp  salt, or to taste
1/4  tsp  garam masala
3-4  almonds-chopped
3-4  raisins
Oil for frying

METHOD:

• Boil and mash potatoes very well while still hot or grate if they have turned cold.
• Mix black salt, a pinch of haldi & pepper. Mix in the bread crumbs. Keep aside.
• Grate paneer and add capsicum, tomato ketchup, green chillies, salt, red chilli powder, garam masala, almonds and raisins.
• Divide the potato mixture into 4 big balls.
• With a ball of potato, make a 4" oval chappati on your hand, about 1/8" thick.
• Place 1/4 of the paneer on it and pick up the sides to cover the filling, such that the paneer is covered completely on all sides with the potato mixture. Shape to give a neat look with flattened ends.
• Make all the rolls and keep aside.
• Heat oil and deep fry till golden. These rolls can even be grilled.
• Cut into two pieces lengthwise, exposing the paneer filling. Serve hot with a yogurt minty dip.