Paneer Roll

Ingredients ( Makes 12-14 )
2½ cups grated paneer (250 gm),
½ cup chopped coriander,
¾ tsp chaat masala
3 slices of brown or white bread - processed in a mixer to get fresh bread crumbs
½ tsp roasted cumin powder (bhuna jeera),
¾ tsp salt,
½ tsp pepper

FILLING
¼ cup yellow split peas (channa dal) - soaked for 2 hours & ground coarsely without water in a mixer
1 tbsp oil,
1 onion - chopped finely,
1 tsp finely chopped ginger
1 tbsp cashews (kaju) - chopped,
2 tbsp raisins (kishmish) - chopped
¼ tsp turmeric (haldi),
½ tsp salt,
¼ tsp red chilli powder
¼ tsp dried mango powder (amchoor),
½ tsp garam masala

TO COAT
½ cup very thin vermicelli (seviyaan) - roughly broken into small pieces by hand.

Method:
1. Strain dal and roughly grind in a mixer to a coarse thick paste. Do not grind too much and make it thin and smooth.

2. Heat oil. Add onion, ginger, cashews and raisins. Cook till onions turn light golden. Add ground dal, turmeric, salt, red chilli powder, amchoor and garam masala. Stir for 1-2 minutes. Remove from heat and keep filling aside.

3. Mix grated paneer with coriander, chaat masala, fresh bread crumbs, roasted cumin, salt and pepper.

4. With a ball of the paneer mixture, make a 2” long oval roll. Flatten it to get a slight depression in the centre. Place 1 tsp of the filling in it along the length. Pick up the sides to cover the filling, such that the filling is completely covered on all sides with the paneer mixture. Shape to give a neat roll with slightly flattened ends.

5. Break seviyaan into 1-1½” small pieces. Spread on a plate. Take 1 cup of water separately in a shallow flat bowl (katori). Dip the roll in the water for a second and then immediately roll it over the seviyaan. All the sides should be completely covered with seviyaan. Keep aside to set for 15 minutes. Deep fry 2-3 pieces at a time. Serve with pudina chutney.