Papad Paneer Rolls with Tandoori Chaat

By sejal

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Ingredients

Pepper papad 8 medium
Paneer (cottage cheese) cut into ½ inch cubes 150 grams
Ginger chopped 1/2 inch piece
Green chilli chopped 1-2
Salt to taste
Red chilli powder 1/2 teaspoon
Cumin powder roasted 1/2 teaspoon
Chaat masala 1 teaspoon
Fresh coriander leaves chopped 2 tablespoons
For Chat
Green capsicum cut into 1½ inch pieces 1 medium
Red capsicum cut into 1½ inch pieces 1 medium
Onion cut into 1½ inch cubes 1 medium
Pineapple cut into 1 inch pieces 1/4
Paneer (cottage cheese) cut into 1½ inch cubes 200 gram
For marinade
Melted butter 1 1/2 tablespoon
Chaat masala 1 tablespoon
Red chilli powder 1 teaspoon
Black salt (kala namak) to taste
Lemon juice 1 tablespoon
To garnish
Fresh mint (pudina) chopped 2 tablespoon
Pomegranate (anar) KERNELS 1/2 cup
Chaat masala 1/4 tablespoon

Details

Servings 4
Level of difficulty Average
Preparation time 15mins
Cooking time 15mins
Cost Average budget

Preparation

Step 1

Cut each papad into half. Mix together cottage cheese, ginger, green chillies, salt, red chilli powder, roasted cumin powder, chaat masala and coriander leaves. Roast the papad halves directly over an open flame or on a hot tawa and shape immediately into a cone. Arrange the cones in individual small glasses and stuff them with the cottage cheese mixture. Serve immediately

For Chat
Combine all the ingredients for the marinade in a large bowl. Add the green and red capsicums, onion and pineapple to the marinade and mix to coat the vegetables evenly. Allow to marinate for ten minutes. Preheat the oven to 180°C/350°F/Gas Mark 4. Add the cottage cheese to the marinated ingredients and toss gently to mix. Thread the marinated ingredients one after the other onto skewers and grill in the preheated oven for ten minutes. Remove and set aside to cool. Remove the cottage cheese and vegetables from the skewers into a large bowl; add the fresh mint, pomegranate kernels and chaat masala and toss well. Serve immediately.