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 .
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
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
For the tandoori mushroom and paneer stuffing
- 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
- 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.
Tandoori Mushroom and Paneer Open Roll Video by Tarla Dalal
| 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 |
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...