Paneer onion masala rolls Paneer pyaaz masala papdi

Malzemeler

1 sheet of ready-rolled puff pastry, 320g (11¼oz)

plain flour, for dusting

5–6 tablespoons Coriander Peanut Chutney

1 egg, lightly beaten, for glazing

FOR THE FILLING

225g (8oz) paneer, grated

1 red onion, finely chopped

1 green chilli, finely chopped

1 teaspoon salt

1 teaspoon amchur (mango powder)

1 teaspoon chilli powder

20g (¾oz) fresh coriander leaves, finely chopped

Yöntemler

Preheat the oven to 200°C (400°F), Gas Mark 6.

Mix all the filling ingredients together in a bowl until well combined.

Unroll the pastry sheet on a lightly floured work surface and spread all over with the chutney. Spread the filling mixture on top as evenly as possible, then use your fingers to lightly press the mixture on to the pastry.

Starting from one longer side, roll up the pastry into a log. Brush all over with the beaten egg and slice it into 18 pieces about 1.5cm (⅝ inch) thick.

Place on a baking sheet and bake for 20–25 minutes until crispy and golden. Serve warm.

Notlar

A delicious crispy snack to please the crowds, everyone from grown-ups to kids loves these rolls. This is a very versatile recipe, so once you have cooked up this version, you can try different chutneys with the paneer filling or mix up different variations that you like. Although the rolls are best served warm, believe me no one will complain if you serve them at room temperature.