Sunday, 24 July 2011

Veg Paneer Cigar Rolls

Imagine this...its a rainy day and you are sitting in the balcony with a pipping hot cigar!!! No no no...I'm not talking about the smoking one. I'm talking of a edible, very tasty and yummy snack. :) If you are a paneer lover you sure would fall in love with this snack. It gets its name since the rolls look pretty much like cigars. No prizes for guessing that ;-)

I came across the recipe for this on Initially I was wondering if it would turn out that yummy and made a trial with just 5 rolls the first time. After I tasted them, I was thinking why I made only a few. Its so yummy that you would fall short of rolls and want to have more of it. This was the 2nd time in a week I made these rolls :) The filling used is so tasty that you can just have it like a salad without having to make the rolls and fry them. I made some changes to the original recipe.

Changes I made to the original recipe -
1. Added semolina to the dough to make the rolls extra crispy.
2. Added ajwain to the dough to make it yummier. Me loving ajwain is the actual reason though ;-)
3. Added pepper powder to the filling.
4. I avoided cheese as I do not like it much. But if you are a cheese lover, you can add cheese to the filling once the stir frying is done and the filling is cooled down.

Here's how I went about making these utterly yummy rolls.

Recipe adapted from

Makes - about 10 rolls


Oil - for deep fry

ajwain, pepper powder, onions, tomatoes, grated paneer, coriander, maida,
grated ginger, semolina, garlic, chillies, lemon juice
For the dough
  • Maida - 1/2 cup, heaped
  • Ajwain / Carom Seeds / Omam / Vamu - 1/2 tbsp ( optional)
  • Semolina / Bombai Rava - 1 tbsp (optional)
  • Oil - 1 tsp
  • Salt - to taste
For the filling
  • Onions - 2 medium, very finely chopped
  • Tomatoes - 2 medium, very finely chopped
  • Paneer - 1/2 cup, grated or crumbled
  • Coriander / Cilantro - 1 small bunch, finely chopped
  • Ginger - 1/2" piece, finely chopped/grated
  • Garlic - 3-4 cloves, finely chopped
  • Green Chillies - 2 small, finely chopped
  • Pepper powder - 1/2 tsp
  • Lemon juice - 1/2 of a medium sized lemon
  • Salt -to taste
  • Oil - 1-2 tsp for filling (I used olive oil)

Prepare the dough by mixing the ingredients listed "for the dough" with enough water and finally smear about a tsp oil. Cover and keep aside till the mixture is prepared.

In a non-stick pan, add about 1-2 tsp oil. Stir fry all the ingredients except lemon juice and half of the coriander with a little salt. Take care while adding salt as the dough also has salt. Stir fry for about 2-3 minutes. I wanted to retain the crunchiness of onions and tomatoes ; hence did not cook till soft. Its one's preference, you may cook till soft.

Take a small amount of dough and roll out into a rectangle. Keep the rolls to medium thickness. Too thin would end up landing the filling in hot oil while frying and thick wouldn't make the rolls crisp. You could also roll out a bigger one and cut them into required sized rectangles. Place the filling at one end.
Roll the end inwards twice. Fold the edges inwards and seal them. Roll till the end and seal the end by smearing maida-water mixture.

Make the rest of the rolls in similar fashion. I keep the prepared rolls in the fridge for about 15-20 minutes before frying them. This helps them absorb lesser oil.

Heat a kadai with oil sufficient enough for deep fry. Drop the rolls and fry till golden brown.

Remove them to a plate with kitchen paper to remove excess oil. Serve hot with ketchup.

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