Head Over Coin

Indian recipes and culinary adventures

Paneer Tikka Spring Roll Filling: A Desi Twist on a Classic Snack!

|

Chef Curry Do’pyaza

Paneer Tikka Spring Roll Filling: A Desi Twist on a Classic Snack!

Namaste Doston! Sat Sri Akal! Kem Cho? Vanakkam! (Greetings friends!)

Chef Curry Do’pyaza here, back in your kitchens and ready to spice things up! Today, we’re taking a delicious detour from the usual, blending the vibrant flavors of India with the crispy goodness of a spring roll. We are making Paneer Tikka Spring Roll Filling – a truly innovative and delightful fusion that will have everyone asking for seconds!

This dish is a fantastic choice for Diwali parties, Holi gatherings, or even a simple monsoon evening chai-time snack. It’s a crowd-pleaser, guaranteed! In fact, I often whip this up for family get-togethers. It’s always a hit!

A Little History, My Friends

Paneer Tikka, as you know, is a beloved Indian appetizer. Tender cubes of paneer (Indian cheese) marinated in a spiced yogurt mixture and grilled to perfection. Spring rolls, on the other hand, are a staple in many Asian cuisines. They are light, crispy, and filled with a variety of savory ingredients. This recipe is a fusion of these two iconic dishes, combining the best of both worlds! It’s a modern twist on tradition, and I promise, it’s a winner!

Prep Time: 20 minutes
Cooking Time: 25 minutes

The Magical Ingredients (Samagri):

  • 250g Paneer (Indian Cheese), cubed into small, bite-sized pieces
  • 1 cup Dahi (Yogurt), plain and thick
  • 1 tbsp Adrak-Lahsun Paste (Ginger-Garlic Paste)
  • 1 tsp Lal Mirch Powder (Red Chili Powder), adjust to your spice preference
  • 1/2 tsp Haldi Powder (Turmeric Powder)
  • 1 tsp Dhania Powder (Coriander Powder)
  • 1/2 tsp Garam Masala (All Spice Powder)
  • 1/2 tsp Amchur Powder (Dry Mango Powder)
  • 1 tbsp Besan (Gram Flour)
  • 1 tbsp Nimbu Ras (Lemon Juice)
  • 2 tbsp Tel (Vegetable Oil)
  • 1 medium Pyaz (Onion), finely chopped
  • 1 medium Shimla Mirch (Capsicum/Bell Pepper), finely chopped (I like using a mix of red and green for a colourful filling!)
  • 1/4 cup Hara Dhaniya (Fresh Coriander Leaves), chopped
  • Salt to taste
  • Spring roll wrappers (available at most Asian grocery stores)
  • Oil for deep frying (or for brushing, if baking/air frying)

Let’s Get Cooking (Vidhi)!

  1. Marinate the Paneer: In a large bowl, whisk together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, garam masala, amchur powder, besan, lemon juice, and salt. This is your flavourful marinade! Gently add the paneer cubes and coat them evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it becomes!

  2. Sauté the Veggies: Heat the oil in a kadhai (wok) or a large frying pan over medium heat. Add the chopped onion and sauté until golden brown and fragrant. Then, add the chopped capsicum and sauté for another 3-4 minutes, until they are slightly softened but still have a little crunch.

  3. Cook the Paneer: Add the marinated paneer to the pan with the veggies. Cook for 5-7 minutes, stirring gently, until the paneer is lightly browned and the marinade has thickened. Be careful not to overcook the paneer, or it will become rubbery.

  4. Cool and Mix: Remove the paneer mixture from the heat and let it cool completely. Once cooled, stir in the chopped fresh coriander leaves.

  5. Assemble the Spring Rolls: Lay a spring roll wrapper on a clean, flat surface. Place a spoonful of the paneer filling in the center of the wrapper. Fold the sides of the wrapper inwards, then tightly roll it up from the bottom, like a burrito. Use a little water to seal the edges. Repeat with the remaining wrappers and filling.

  6. Cook the Spring Rolls:

    • Deep Frying: Heat oil in a deep kadhai or frying pan over medium heat. Carefully add the spring rolls and fry until golden brown and crispy on all sides. Remove and drain on paper towels.
    • Baking: Preheat your oven to 375°F (190°C). Brush the spring rolls with oil and bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through.
    • Air Frying: Preheat your air fryer to 375°F (190°C). Brush the spring rolls with oil and air fry for 8-10 minutes, or until golden brown and crispy, flipping halfway through.

Chef Curry’s Top Tips for the Best Paneer Tikka Spring Rolls:

  • Don’t Overcrowd: When deep frying, don’t overcrowd the pan. Fry in batches to maintain the oil temperature and ensure even cooking.
  • Crispy Wrappers: For extra crispy spring rolls, double wrap them!
  • Spice Level: Adjust the amount of red chili powder to suit your taste.
  • Get Creative: Feel free to add other veggies to the filling, like shredded cabbage, carrots, or even some green chilies for an extra kick!

Cooking It Your Way:

  • Gas Stove/Induction Stove: Follow the instructions above for sautéing the vegetables and cooking the paneer.
  • Oven: Follow the baking instructions above.
  • Air Fryer: Follow the air frying instructions above.

Nutritional Information (Approximate, per Spring Roll):

  • Calories: 150-200
  • Protein: 8-10g
  • Fat: 8-12g
  • Carbohydrates: 10-15g

Serving Suggestions:

Serve these delightful Paneer Tikka Spring Rolls hot with your favorite dipping sauce. Mint chutney, sweet chili sauce, or even a simple raita (yogurt dip) would be perfect! They are great as an appetizer, snack, or even as a light meal.

Time to Get Cooking!

There you have it, my friends! A fantastically flavourful and fun recipe for Paneer Tikka Spring Roll Filling. I encourage you to try this recipe at home. Share your creations with your friends and family. They will love it!

Happy Cooking!

Your friend,

Chef Curry Do’pyaza.