1 1/2 cups crumbled paneer
1/2 cup boiled and mashed potatoes
1 tsp chilli powder
2 large cloves garlic , grated
1 tbsp tomato ketchup
1 tsp cornflour
salt to taste
1/2 cup boiled flat noodles
oil for deep-frying
For Serving
Method
Handy tips
- Combine the paneer, potatoes, chilli powder, garlic, tomato ketchup, cornflour and salt in a bowl and mix well.
- Divide the mixture into 16 equal portions, shape each portion into a 37 mm. (1½") long cylindrical roll and wrap the noodles around them.
- Heat the oil in a kadhai and deep-fry the rolls in hot oil, a few pieces at a time, till they are golden brown in colour from all sides.
- Drain on absorbent paper and serve hot with smoked barbeque sauce.
Handy tips
- 1/3cup raw flat noodles will make ½ cup boiled noodles. When the noodles are cooked they will rise to the top and also change colour.
- If flat noodles are not available, you can use regular noodles as an alternative.
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