Paneer veggie rolls

It was a beautiful cool morning. It rained pretty much all night. The morning dew, fresh cool breeze and fresh scent of the soil was perfect to enjoy the morning coffee. Peaceful. The most important question of the morning started making its way and managed to ripple the peaceful mind- What should I make for breakfast? It is a weekend morning, the same regular oatmeal or bread-butter-jelly I serve during the busy weekday mornings deserved a break, how about cook something more appeasing. But its a weekend, I want to take it little easy. I opened the refrigerator door and pondered and pondered for ideas- egg omelet, scrambled egg, parathas, hmmm...No!! Suddenly I see the egg roll wrappers, I hope the unopened pack has not expired already!  And then the ideas kept rolling. Fresh homemade paneer that I made a day before was waiting for its turn. How about paneer rolls I said!! Those are quick, easy and fun! Thinking of hot paneer rolls on a cool morning brought a smile instantly. I remember mom cooking those hot-hot pakoras during rainy evenings and serve them with tea, so much delight in those memories!

There it was the menu for the morning was ready- Paneer veggie rolls with mint yoghurt chutney and Masala Chai!! :) I decided to add as many fresh vegetables I could and decided to experiment by adding fresh pomegranate seeds. The paneer rolls were a healthy combination of paneer cheese, vegetables and fruit-pomegranate seeds. They were gone even before I could serve them!

If you enjoy the recipe please like, share and comment :)

Ingredients:

1 medium finely chopped onion

1-2 finely grated carrots

1/3 finely chopped bell pepper

1-2 tbsp ginger paste

2 boiled medium potatoes

2-3 tbsp pomegranate seeds

1/2 cup grated paneer cheese or any other cheese

1 tsp chat masala

Salt to taste

Oil for tempering

A pack of egg roll wrapper

Recipe: 

1. Finely chop or grate the veggies. Add peas, mushroom or other veggies of your choice.

2.  In preheated oil, saute the ginger paste and then fry the veggies till soft. Add pomegranate seeds, fry for 2-3 minutes.

3. Add salt, grated cheese and mix. Cook for 1-2 minutes.

4. Add boiled potatoes, mix evenly and prepare the stuffing. Let it cool for 5-10 mins.

5. Take about 2 tablespoon of stuffing and place towards one corner of the egg roll wrapper. Refrain from adding more stuffing.

6. Fold over the closest end of wrapper over the stuffing tightly and as close as possible to the stuffing. 

7. Roll over one time. Apply water to the either side of the wrapper.

8. Fold over the ends to make an envelope. Apply water to the pointed end. Roll the wrap to the other end and stick all the ends by applying water.

9. Once all the rolls are ready have the oil ready for frying.

10. Fry both sides evenly. Fry on medium to high flame. 

CAUTION: Hot oil is extremely dangerous!!! 

Always fry in a pan kept on the gas burner as far away from you as possible. 

11. Once they are evenly cooked on both sides fry for some more time to ensure all the inner layers of the wrapper are cooked. I keep the flames on medium and fry in small batches.

12. Serve hot with mint yoghurt chutney and enjoy!!