Stuffed Paneer Roll (falahari) is a simple snack dish. These are easy to prepare with few ingredients readily available in our pantry. These cutlets turned out super soft and delicious. Vrat ke Paneer cutlets are made with cottage cheese (paneer) and potatoes. This recipe is apt for those fasting days when only falahari food is consumed and something interesting is desired.
We use falahari satvik food during Navratri, Janmashtami, Shivratri, Ekadashi to name a few. Specially during Navratri when we are fasting for 8 to 9 days we have to take care of nutrition in our diet and what a better way of consuming protein. This
Paneer is a great source of protein, calcium, vitamin D and low in carbohydrates. Paneer’s made by curdling milk using lemon juice, sour curd, vinegar, or citric acid. It is very easy to make paneer at home. You can find the recipe for homemade paneer by clicking on the link here….
Tips for making delicious Paneer rolls
- Use fresh paneer for best result. If using frozen, defrost it and dip it in warm water for 10 minutes and then squeeze out all the water before using it in the recipe.
- Make sure the potatoes are not over boiled and soggy.
- If frying the cutlets, you need to check by frying to see if it is not breaking otherwise add more flour.
- If air-frying the cutlets then brush oil generously on top for getting nice golden colour.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #theblissofcooking on Instagram. You may like to try our other similar recipes like Falahari Paneer in Dhaniya Pudina Gravy, Falahari Dahi Ke Aloo and Kaddu Ki Sabji (Falahari).
Yield: 4 to 5 servings
Prep time: 20 minutes
Total time: 40 minutes
Ingredients for Stuffed Paneer Roll (Falahari)
200 grams paneer (cottage cheese)
2 boiled potatoes
2 green chillies chopped
1 teaspoon lemon juice
2 tablespoon fresh chopped coriander
2 tablespoon sabudana flour (sago) / samo flour
Rock salt to taste
Stuffing
2 tablespoon khoya/paneer grated
1 tablespoon chopped kismish (raisins)
1 tablespoon chopped kaju (cashew)
1 tablespoon chopped coriander
1 teaspoon chopped chilli’s
Pinch of rock salt
Direction for Vrat ke Paneer cutlets
- Mash or grate both the potatoes and paneer well.
- Add chopped green chilli, coriander, sago flour, salt and lemon and mix well to form dough.
- Mix all the ingredients for the stuffing together.
- Now take lemon size paneer potato mix and spread to form a cavity.
- Place 2 teaspoon of the stuffing in the centre and close to form a ball.
- Now roll it gently to form a small log like shape.
- Make all the rolls.
- Brush oil on top and air fry till golden and crisp OR deep fry in medium hot oil till golden and crisp.
- Serve with falahari mint chutney.
