Threaded Paneer Rolls

Ingredients

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

smoked barbeque sauce

Method

1. Combine the paneer, potatoes, chilli powder, garlic, tomato ketchup, cornflour and salt in a bowl and mix well.
2. Divide the mixture into 16 equal portions, shape each portion into a 37 mm. (1½") long cylindrical roll and wrap the noodles around them.
3. 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.
4. Drain on absorbent paper and serve hot with smoked barbeque sauce.

Handy tips

1. 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.
2. If flat noodles are not available, you can use regular noodles as an alternative.