Name: veg.cheese paneer rice cigar recipe by Khushboo Doshi at BetterButter
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 250gm/ 10-15 pieces samosa/springroll pattis; 1 cup - boiled rice(fresh boild); 1/2 cup grated paneer; 1 cup finely chopped capsicum; 1 medium onion finely chopped; 1 medium carrot(not cmplsary); 1 sheredded cabbage; 1 tbsp ginger garlic paste; 2 tbsp chilli sauce; 2 tbsp Soya sauce; 2 tbsp schezuan sauce; 1 tsp green chilli sauce; 2 tsp green chilli(not cumpasry); 2-3 cubes grated cheese; pinch of black paper powder; Salt to taste; for paste: 2 tbsp maida; 1 tbsp Corn Flour; Oil for Deep frying; for serving: sezuan sauce and ketchup

ABOUT veg.cheese paneer rice cigar RECIPE

if you are paneer and chees loverlike me you can also try this recipee must.you can make it easy or as alobrate as needed, also make welcoming change for your kids. when they returning from home in evening..

Ingredients Serving: 4

250gm/ 10-15 pieces samosa/springroll pattis
1 cup - boiled rice(fresh boild)
1/2 cup grated paneer
1 cup finely chopped capsicum
1 medium onion finely chopped
1 medium carrot(not cmplsary)
1 sheredded cabbage
1 tbsp ginger garlic paste
2 tbsp chilli sauce
2 tbsp Soya sauce
2 tbsp schezuan sauce
1 tsp green chilli sauce
2 tsp green chilli(not cumpasry)
2-3 cubes grated cheese
pinch of black paper powder
Salt to taste
for paste: 2 tbsp maida
1 tbsp Corn Flour
Oil for Deep frying
for serving: sezuan sauce and ketchup

Instructions

for feeling: heat the oil in nonstick pan add ginger garlic and saute on medium flame for few second.
add remaining ingredients, like capsicum,onion,cabbage,and carrot(optional) , rice ,schezuan sauce and saute on high flame for 2-3 minutes.
now turn off the gas and keep it a side. after 10-15 min add paneer and cheese nd mix it well with spectula.
process: divide patties in to two part and place patties in clean and dry surfaces now apply cornflour paste along with the edge of patties. and now place 1 tbsp feeling on the wrapper side.
fold top most side of the wrapper over the patties over the feeling and seal it tightly.
roll the upper side of the wrapper with feeling downward tightly make sure that sealing the end securely with the plain flour water paste.
reapet the steps to make more rolls.
heat the oil in deep non stick kadai and deep frying a few rolls at that time on medium flame till they turns golden brown from all side and drain on tissue paper.
serve hot and imidiately with schezuan sauce.

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