Mughlai Roll

Mughlai Roll


2 pieces Indian Cottage Cheese(cubes)
¼ tsp. Garam masala
1 cup Gram flour
2 nos. Onion
1 no. Potato(boiled)
¼ tsp. Red Chilies(powder)
Salt to taste
2 nos. Tomato
2 tbsps. Vegetable Oil
2 nos. Green Chilies
1 tsp. Coriander Seeds(powder)
¼ tsp. Turmeric Powder

Method
1. Make a batter by mixing besan and salt with water to a pouring consistency(like dosa batter)
2. Heat oil in a pan and add green chilis and chooped onions in it, saute for 2-3 min before adding chopped tomatoes in it, fry till the tomatoes turns soft.
3. Add red chili powder, turmeric powder, corriander powder, garam masala and salt continue frying for another 2-3 min.
4. Add boiled potatoes and grated paneer in it and mix well, keep the filling aside.
5. Make a pan cake by using the basen batter and oil, Place the filling in the center of the pan cake and roll it when the pancake turns a little golden.
6. Garnish it with corriander leaves and serve hot with chutney.