Paneer Khurchan Roll ( Wraps and Rolls)
by Tarla Dalal

Behold this yummy variation of egg bhurji! i’ve replaced egg with low-fat paneer and cooked it with assorted spices and veggies like tomatoes, spring onions and capsicum. The filling is therefore a powerhouse of vitamin c! wrapping it with soya rotis makes it rich in folic acid and iron too.

This recipe has been viewed 39997 times

Paneer Khurchan Roll ( Wraps and Rolls) recipe - How to make Paneer Khurchan Roll ( Wraps and Rolls)

For The Paneer Khurchan Filling
2 tsp oil
1 tsp cumin seeds (jeera)
1 tbsp ginger-garlic (adrak-lehsun) paste
3/4 cup finely chopped spring onions whites
1/2 cup finely chopped capsicum
1/2 cup tomato puree
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp chaat masala
2 cups low-fat paneer (cottage cheese) , cut into 10 mm. (1 cm) cubes
salt to taste
2 tbsp finely chopped coriander (dhania)

Other Ingredients
1 cup onion rings
chaat masala to taste
4 soya rotis
8 tsp healthy green chutney

Method
For paneer khurchan filling

Heat the oil in a deep non-stick pan, and add the cumin seeds.
When the cumin seeds crackle, add the ginger-garlic paste and spring onion whites and sauté till the spring onions turn transluscent sprinkle a little water to avoid the spring onions from burning.
Add the capsicum and cook on a medium flame for 2 to 3 minutes, wile stirring continuously.
Add the tomato purée, turmeric powder, chilli powder, chaat masala, paneer, salt and coriander and cook for another 2 minutes, while stirring continuously. Keep aside.

How to proceed

Combine the onion rings with chaat masala in a bowl, mix well and keep aside.
Place a roti on a clean dry surface and spread 2 tsp of healthy green chutney evenly over it.
Arrange ¼th of paneer khurchan filling in a row in the centre of the roti.
Arrange ¼ cup 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.