Crunchy Paneer Rolls Recipe

Ingredients
1 cup grated paneer (cottage cheese)
1/4 cup boiled , peeled and mashed potatoes
1/4 cup grated processed cheese
2 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1 tsp coriander-cumin seeds (dhania-jeera) powder
1 tsp chilli powder
1 tsp dried mango powder (amchur)
1/2 tsp garam masala
salt to taste
1/2 cup plain flour (maida)
coarsely crushed vermicelli for rolling
oil for deep-frying

For Serving
chilli sauce
tomato ketchup

Method
Combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside.
Combine the plain flour and approx. ½ cup of water in a bowl, mix well and keep aside.
Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll.
Dip each ball into the plain flour-water mixture and roll them in vermicelli till it is evenly coated from all the sides.
Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with chilli sauce and tomato ketchup.