Cooking Type: Induction/gas stove/microwave
Preparation Time: 10-15 minutes
Cooking Time: 15-20 minutes
Take a big bowl and mash potato in it. Add grated beetroot, grated paneer, chopped spring onion, chopped coriander leaves, chopped green chilies and mix it well. Now add whole cumin seeds, chat masala, cinnamon powder and salt to taste. Combine all these ingredients very well.
Trim the edges of bread slices lightly. Soak each slice in water for about five to seven seconds. Squeeze and drain extra water by pressing between your palms. Place some beetroot paneer mixture in the centre on one side and roll the rest to make a shape into cylindrical rolls. Ensure that the edges are well sealed.
Now heat a pan and add sufficient oil for shallow fry. Shallow fry the rolls until golden brown. Drain and place on an absorbent paper.
Serve hot with tomato ketchup or mint coriander chutney.
For microwave cooking, take a microwave safe flat dish and brush with oil. Place rolls on dish at high rack and bake for fifteen to twenty minutes. Turn in between for uniform boiling from all the sides.
Do’s: For a low calorie version, try using toned milk paneer for filling.