Fried and Shallow-Fried Curd Rolls
Ingredients
- 1/2 cup hung curd
- 1/2 cup paneer
- Some finely chopped spring or dry onions
- Some finely chopped red or green bell peppers
- Some finely chopped carrot
- Finely chopped green chillies
- Some finely chopped ginger
- Some finely chopped coriander leaves
- Crushed black pepper
- Salt to taste
- 7-8 fresh bread slices
- 2 teaspoons plain flour mixed with 2 tablespoons water
- Oil for frying
Preparation
Take a mixing bowl and add hung curd.
Add 1/2 cup paneer.
Add some finely chopped spring or dry onions.
Add some finely chopped red or green bell peppers.
Add some finely chopped carrot.
Add finely chopped green chillies.
Add some finely chopped ginger.
Add some finely chopped coriander leaves.
Add crushed black pepper and mix it well.
Add salt to taste and mix again.
Take a fresh bread slice and apply some water on it with your hand.
Place a spoonful of stuffing on one side of the bread.
Apply plain flour slurry on two edges of the bread.
Roll the bread slice to cover the stuffing and make more rolls with the same procedure.
To make small versions, cut the bread slice into 4 pieces.
Apply some water on the bread with your hand.
Place 1/2 teaspoon of stuffing in the middle of the bread and cover with another bread slice by sealing the edges.
Keep it in the refrigerator for 15-20 minutes or in the freezer for 10 minutes to set.
Heat oil in a pan for deep frying.
When the oil starts bubbling, add the rolls and fry until golden brown, then remove.
For shallow frying, heat oil in another pan and fry until both sides turn golden brown.
