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- Lachhedar Dal Rolls
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PrintLACHHEDAR DAL ROLLS
Makes :
15 Pieces
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the dal in water for 2 hours.
- Grind the dal to a coarse paste.
- Heat oil in a pan, Add onion, ginger, kaju and kishmish. Cook till onions turn light golden.
- Add ground dal, haldi, salt, red chili powder, amchoor and garam masala. Stir for 1-2 minutes. Remove from flame and keep aside.
- Mix grated paneer with coriander, chaat masala, fresh bread crumbs, cumin, salt and pepper.
- Make a rolls out of the paneer mixture.
- Flatten the rolls and fill the dal mixture in each paneer rolls and seal the edges.
- Break the seviyaan. Spread on a plate.
- Dip the roll in the water for a second and immediately roll it over the seviyaan.
- Keep aside to set for 15 minutes. Deep fry 2-3 pieces at a time.
INGREDIENTS
- 500 grams paneer, grated
- 100 grams breadcrumbs
- 100 grams chopped coriander
- ¾ teaspoon chaat masala
- ½ teaspoon roasted cumin seeds
- ½ teaspoon salt
- ½ teaspoon pepper
- IDHAYAM sesame oil for frying
FILLING
- 50 grams channa dal
- 1 onion, chopped finely
- 1 teaspoon ginger, chopped finely
- 1 tablespoon kaju, chopped
- 2 tablespoons kishmish, chopped
- ¼ teaspoon haldi,
- ½ teaspoon salt,
- ¼ teaspoon red chili powder
- ¼ teaspoon amchoor
- ½ teaspoon garam masala
To Coat
- 100 grams very thin, long seviyaan- roughly broken into small pieces
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