Paneer Phyllo Spiced Rolls (Print Version)
# Ingredients:
→ Pastry
01 -
1 pack phyllo pastry sheets, thawed
→ Filling
02 -
2.5 cups paneer, shredded or crumbled
03 -
0.33 cup cilantro, finely chopped
04 -
4 green chilies
05 -
1 inch ginger
06 -
3 large cloves garlic
07 -
0.5 cup onion, finely diced
08 -
0.33 cup red bell pepper, finely diced
09 -
2 tablespoons mayonnaise
10 -
0.5 cup cheddar cheese or mozzarella cheese, shredded
11 -
1.5 teaspoons chaat masala
12 -
0.5 teaspoon cumin seeds
13 -
0.5 teaspoon garam masala
14 -
0.5 teaspoon red chili powder
15 -
0.5 teaspoon amchur powder
16 -
1 tablespoon mint powder or 0.25 cup fresh mint, finely chopped
17 -
Salt, to taste
→ Finishing & Assembly
18 -
Cooking oil, for pan
19 -
Water or melted butter, for sealing
20 -
Cooking spray
21 -
Extra chaat masala, to garnish
# Instructions:
01 -
Pulse ginger, garlic, and green chilies in a grinder until a smooth paste forms; reserve for use.
02 -
Heat oil in a pan over medium heat; add cumin seeds and allow to splutter. Add onions, sauté until translucent. Mix in the ginger-garlic-chili paste, cook for 1-2 minutes. Add diced red bell pepper and cook for another minute. Remove from heat and set aside to cool.
03 -
Place shredded paneer in a mixing bowl. Add mayonnaise, cooled onion-pepper mixture, cilantro, shredded cheese, chaat masala, garam masala, red chili powder, amchur powder, mint, and salt. Mix thoroughly until evenly incorporated.
04 -
Set oven to 180°C. Line a baking tray with parchment paper.
05 -
Cover unused phyllo sheets with a damp towel to prevent drying. Use 2–3 phyllo sheets for each cigar. Place 1–2 tablespoons of filling along a short edge, roll tightly into a cigar shape, and seal edges with water or melted butter. Transfer to the prepared baking tray.
06 -
Lightly spray assembled cigars with cooking spray. Bake in the preheated oven for 15–20 minutes, or until golden brown.
07 -
Remove cigars from oven, sprinkle with extra chaat masala, and serve warm, ideally alongside green chutney or chai.
# Notes:
01 -
Keep phyllo dough covered with a damp towel while assembling to maintain pliability and prevent cracking.
02 -
Fresh mint imparts a brighter flavor than dried mint powder for the filling.