Tandoori Mushroom and Paneer Open Roll
by Tarla Dalal

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 .

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

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

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

How to proceed

Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
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.
Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve.
Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup.
Serve immediately.

Nutrient values per open roll

Energy	397 cal
Protein	8.4 g
Carbohydrates	28.7 g
Fiber	0.5 g
Fat	28.1 g
Cholesterol	0 mg
Vitamin A	403.5 mcg
Vitamin B1	-0.1 mg
Vitamin B2	-0.1 mg
Vitamin B3	1.2 mg
Vitamin C	2.6 mg
Folic Acid	9.7 mcg
Calcium	200.9 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	190.7 mg
Potassium	136.8 mg
Zinc	0.2 mg