Name: Maggi, Paneer, Potato and Peas Roll recipe by Zulekha Bose at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: Maggi noodles 2 packets; Green peas boiled 1/2 cup; Potato boiled 4 numbers; Spinach leaves blanched 1/2 cup; Paneer 100gram; Red chilli powder 1 teaspoon; Ginger green chilli paste 1/2 teaspoon; Roasted cumin powder 1 teaspoon; Dry mango powder 1 teaspoon; Salt to taste; Oil for Deep frying

Ingredients Serving: 3

Maggi noodles 2 packets
Green peas boiled 1/2 cup
Potato boiled 4 numbers
Spinach leaves blanched 1/2 cup
Paneer 100gram
Red chilli powder 1 teaspoon
Ginger green chilli paste 1/2 teaspoon
Roasted cumin powder 1 teaspoon
Dry mango powder 1 teaspoon
Salt to taste
Oil for Deep frying

Instructions

Grate the boiled potatoes, grind the blanched spinach and mash the peas.
Prepare Maggi as per the instructions on the packet. Set aside to cool.
Cut paneer into small rectangle shape, 2 inch long and 1/2 inch wide.
Add 1/2 tsp red chilli powder, roasted cumin powder, dry mango powder and salt. Mix well.
Let marinated paneer rest for 10 minutes.
Mix together the grated potatoes, mashed green peas, ground spinach, bread crumbs, salt, chilli powder 1/2 teaspoon or to taste, ginger green chilli paste, dry mango powder 1/2 teaspoon or to taste add half of the boiled maggi noodles.
Mix all the above ingredients well.
Flatten a portion of this mixture. Take the marinated paneer and place it in the centre of the mixture and close.
Roll into rod-shaped kababs.
Cover the prepared kebabs with the noodles. Similarly make other rolls from the mixture.
Refrigerate prepared rolls for 10 mins.
Shallow fry rolls in hot oil till crisp and golden brown.
Rolls are ready to serve. Serve with maggi hot and sweet chilli tomato sauce.

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