You are here: Home > Course > Starters / Snacks > Indian Rolls, Veg Roll > Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) by Tarla Dalal Punjabi cuisine is tempting and scary at the same time, thanks to the use of rich (fatty) ingredients! this tongue-tickling roll lets you enjoy the goodness of a punjabi subzi without piling on extra pounds. It’s a fantastic combination of capsicum, mushrooms, sweet corn, and paneer, featuring a balance of flavours from sweet to spicy. It’s also a powerhouse of antioxidants that help prevent heart-related ailments. 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Close 23 Dec 2013 This recipe has been viewed 46186 times मकई खूंभ जालफ्रायज़ी रोल - हिन्दी में पढ़ें (Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) in Hindi) Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) recipe - How to make Makai Khumbh Jalfrazie Roll ( Wraps and Rolls) Tags Paneer Based SnacksIndian Rolls, Veg RollSauteNon-stick PanQuick Snacks / Quick Starters Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 4Makes 4 rolls Show me for rolls Ingredients For The Jalfrazie Filling1 tbsp oil1/2 cup onions slices1/2 cup sliced capsicum1 cup mushrooms (khumbh) , cut into quarters1/4 tsp turmeric powder (haldi)1 tsp chilli powder1/2 tsp coriander-cumin seeds (dhania-jeera) powder1/2 cup sliced tomatoes3 tbsp tomato ketchup1/4 cup tomato puree salt to taste1 cup low-fat paneer cut into 12 mm. ( 1/2") cubes1/2 cup boiled sweet corn kernels (makai ke dane)2 tsp vinegar1/2 tsp garam masala1/4 tsp sugar2 tbsp finely chopped coriander (dhania)Other Ingredients1 cup onion rings chaat masala to taste4 rotis4 tbsp garlic-tomato chutney Method For the jalfrazie fillingFor the jalfrazie fillingHeat the oil in a deep non-stick pan, add the onions and capsicum and sauté on a medium flame for 2 minutes. Sprinkle a little water to avoid the spring onions and capsicum from burning.Add the mushrooms, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and sauté on a slow flame for 4 to 5 minutes.Add the paneer, sweet corn kernels, vinegar, garam masala, sugar and coriander and toss lightly. Keep aside.How to proceedHow to proceedCombine the onion rings with the chaat masala in a bowl, mix well and keep aside.Place a roti on a clean dry surface and spread 1 tbsp of the garlic-tomato chutney evenly over it.Arrange ¼th of the jalfrazie filling in a row in the centre of the roti.Arrange ¼th of onion rings over it and roll it up tightly.Repeat with the remaining ingredients to make 3 more rolls.Wrap a tissue paper around each roll and serve immediately.