Tandoori Mushroom and Paneer Open Roll


Tandoori Mushroom and Paneer Open Roll

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Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves.

It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare!

Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form.

You can also treat your loved ones and yourself to other favourites like Spinach and Paneer Open Toast and Cheesy Vegetable Discs .

Tandoori Mushroom and Paneer Open Roll recipe - How to make Tandoori Mushroom and Paneer Open Roll

Preparation Time:    Cooking Time:    Baking Time:  10 to 12 minutes   Baking Temperature:  180°C (360°F)   Total Time:     Makes 4 open rolls
Show me for open rolls

Ingredients

2 hot dog rolls
butter for brushing

For The Tandoori Mushroom and Paneer Stuffing
2 tsp tandoori masala
1 cup chopped mushrooms (khumbh)
3/4 cup chopped paneer (cottage cheese)
1 tsp cornflour
1/2 cup of milk
2 tsp oil
1/2 cup sliced onions
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste

To Be Ground Into A Smooth Chilli-garlic Paste
4 whole dry kashmiri red chillies , broken into pieces
4 garlic (lehsun) cloves
1 tbsp roughly chopped ginger (adrak)
2 tsp coriander-cumin seeds (dhania-jeera) powder
2 tbsp oil

For The Topping
8 tsp mayonnaise
4 tsp tomato ketchup

Method
For the tandoori mushroom and paneer stuffing

    For the tandoori mushroom and paneer stuffing
  1. Combine the cornflour and milk in a small bowl, mix well and keep aside.
  2. Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
  3. Add the prepared chilli-garlic paste and dried fenugreek leaves and sauté on a medium flame for 1 minute.
  4. Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
  5. Add the paneer, mix gently and cook on a medium flame for 1 minute.
  6. Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Divide the stuffing into 4 equal portions and keep aside.

How to proceed

    How to proceed
  1. Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
  2. Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
  3. Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp and light brown in colour.
  4. Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve.
  5. Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup.
  6. Serve immediately.
Nutrient values per open roll
Energy397 cal
Protein8.4 g
Carbohydrates28.7 g
Fiber0.5 g
Fat28.1 g
Cholesterol0 mg
Vitamin A403.5 mcg
Vitamin B1-0.1 mg
Vitamin B2-0.1 mg
Vitamin B31.2 mg
Vitamin C2.6 mg
Folic Acid9.7 mcg
Calcium200.9 mg
Iron1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium190.7 mg
Potassium136.8 mg
Zinc0.2 mg
Tandoori Mushroom and Paneer Open Roll Video by Tarla Dalal

Reviews

Tandoori Mushroom and Paneer Open Roll
 on 09 Apr 15 03:32 PM
5

For all the mushroom and paneer lovers you have to try this recipe.. I loved the tandoori flavour in this hot dog roll.. The creamy taste of the stuffing was delicious and ofcourse i topped it with lot of mayonnaise which was like just sinful...