Sabudana Paneer Roll

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Boiled potatoes – 2 medium, cooled and mashed
• Rice flour – 2 tbsp
• Paneer – 200 g, crumbled
• Onion – ¼ cup, finely chopped
• Capsicum – ¼ cup, finely chopped
• Green chilli – 1
• Garam masala – ½ tsp
• Coriander – 2 tbsp
• Salt – as needed
• Oil – for pan-frying

Method

1. Soak sago 4 to 6 hours until fully soft and drain well.
2. Mix sago with cooled potato, rice flour and a little salt to form a firm outer mixture.
3. For the filling, sauté onion, capsicum and chilli in 1 teaspoon oil for 2 minutes. Add paneer, garam masala and salt and cook 1 minute; cool completely and add coriander.
4. Flatten a portion of sago mixture on an oiled palm, place a line of paneer filling in the centre and close around it to form a short roll.
5. Smooth all seams and chill shaped rolls 10 to 15 minutes if soft.
6. Heat a shallow layer of oil in a pan over medium heat.
7. Cook rolls, turning carefully, until all sides develop a golden crust and the centre is hot.
8. Drain and serve immediately with chutney. Keep the filling fairly dry or the rolls may split.