Paneer Veggie Pan Rolls

Measurement: 1 Cup = 180 ml
Ingredients:

Filling:

1. Onion (chopped) 1 big size
2. Capsicum (Finely diced) 1big size
3. Carrot (Grated) 1 medium size
4. Sweet corn or fresh peas (blanched) 2 tbsp 1/4 cup
5. Button mushrooms (finely chopped) 4-5
6. Tomato puree 4 -5 tbsp
7. Fresh Cream/Normal malai 3tbsp 
8. Chilly powder 1/5 tsp
9. Pepper powder one pinch
10. Garlic paste 1/4 tsp
11. Sugar 1/2 tsp
12. Salt to taste
13. Butter 1 tsp

Covering:

1. Spinach puree 1 cup
2. Wheat flour/ Multi grain atta 2 cup (approx)
3. Oil 1 tsp
4. Salt to taste
5. Oil/ ghee for frying

Rolls:

1. Butter/oil/ghee for greasing the pan
2. Toothpicks
3. Cheese ( optional)

Procedure:

• Mix all the ingredients of the covering, knead the dough and keep it aside.
• Heat butter in a pan and add onion, stir fry till translucent.
• Add capsicum and stir fry.
• Add carrot and stir fry.
• Add mushrooms and corn/peas.
• Sprinkle little salt, cover and cook.
• Once veggies get cooked, add paneer and mix well.
• Add chilly powder, pepper powder and garlic paste.
• Add tomato puree, 1/2 cup of water, salt and sugar.
• Simmer for 2-3 min.
• Add fresh cream and mix well.
• Now, divide the dough into equal sized balls, roll them and just prepare like chapatis.
• Fry the chapatis with one side properly done and the other side 70% done.
• Place the chapati on a plate with properly done side on top.
• Spread the filling at the centre in a rectangular manner, but living a gap towards the edges.
• Fold the sides having smaller gap, then the other two sides such that your filling won’t come out.
• Pack it with a toothpick.
• Grease the frying pan with butter/oil/ghee and fry the rolls on low flame till they turn golden brown/crispy.
• Garnish with cheese and serve.