Chilli Paneer Rolls recipe by Chef Sanjyot Keer

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Recipe by Chef Sanjyot Keer
For Chilli Paneer rolls:

For the roll dough:

• 1 cup refined flour
• pinch of salt
• 1 tbsp oil
• water as required

For the Chilli paneer

• 250 grams Paneer
• 1 tbsp garlic paste
• ½ tbsp ginger paste
• salt to taste
• ¼ tsp crushed black pepper
• 3 tbsp corn starch
• 1 tbsp vegetable oil
• 1 tbsp chopped garlic
• ½ tbsp chopped ginger
• ¼ cup chopped spring onion (white part)
• ¼ cup diced capsicum
• 1 tbsp soy sauce
• 2 tsp green chilli paste
• salt to taste
• ¼ tsp white pepper powder
• 1 tbsp spring onion greens

For assembly and further cooking:

• Cabbage
• vegetable oil for frying

Steps:

For chilli paneer roll:

• In a bowl mix refined flour and salt. Now add water slowly and start combining refined flour and water.
• Once the refined flour comes together stop adding water and start kneading the dough nicely.
• We need a soft and strechy dough.
• Now once the dough starts to appear a little smooth add oil and knead again for 5 minutes, the whole process should take about 15-20 minutes of kneading.
• Now apply some more oil on top of the dough and cover with a damp cloth for atleast half and hour. This will ensure the gluten to form which will make the dough strechy.
• Now clean the boneless chicken and cut into thin strips.
• Add garlic paste, ginger paste, salt, pepper, corn starch, refined flour to the chicken and marinate the chicken for atleast 20 minutes.
• Now heat oil in a pan and fry the chicken until crispy.
• Drain the excess oil from chicken and keep aside.
• In a separate pan heat oil and set the pan on high flame. Add chopped ginger, garlic and onions. Saute for a minute.
• Now add in the sauces and seasonings and saute for a minutes.
• Now add the fried chicken and toss to coat the chicken with the sauce.
• Finish with finely chopped spring onion greens.
• Now in a pan prepare egg omlettes by lightly seasoning the eggs and beating them.
• Fry the eggs to make a thin omelette.
• Now divide the refined flor dough into small portions and roll out a very thin roundel of the dough.
• Remember that the dough roundel should be really thin.
• Now place the egg omlette on top of the rolled out dough, place some schezwan chicken in the middle.
• Now wrap into a roll.
• Heat oil onto a pan and fry the rolls on medium heat until golden brown.
• Cut the rolls and serve immediately.