Paneer Lumpia

Hush! Finally an easy letter positioned between two tricky ones. :) Coincidently this week was P week at my place with Pulao, Palak Parathe, Pav Bhaji and Pakode! All being so common, I decided to experiment something new.. thus happened Paneer Lumpia! The name of the dish talks about: Paneer- The yummy Indian cheese, Lumpia- fried Vietnamese and Indonesian pastries! I combined these to make Paneer Lumpia for “P of Indian Vegetables” for Nupur’s A-Z of Indian Vegetables. This is an Indian dish since just the preparation style and looks of Vietnamese Lumpia are used while the remaining important features.. the filling, the covering and the taste are full-to Indian! :)

Paneer Lumpia

What you need:

1/2 cup Maida
Few drops of Lemon(this makes the covering crispy)

1 cup grated Paneer
1/2 cup finely minced Cabbage
1 tsp Ginger Garlic paste
2-3 Green Chillies, minced
2 tsp Red Chilli Powder
1 tsp Corriander Cumin Powder
Pinch of Turmeric
1 tsp Soya Sauce
1/2 tsp Vinegar
2 tbsp Tomato Ketchup

Water
Salt to taste
Oil to fry

How to proceed:

1) Take Maida in a bowl, add one tsp oil, 2-3 drops of lemon and 1 tsp salt. Knead into a soft dough and keep aside covered
2) Add vinegar to grated paneer and leave aside for 5 mins.
3) For the filling, mix all the remaining ingredients with grated paneer (except water and oil).
4) Divide the dough into balls of 1 inch diameter; roll each ball into thin circular rotis.
5) Spread the filling across at one end, roll to over to the other end so as to cover it and seal with little water. Fold and seal the sides with water.
6) Fry on both sides and drain excess oil on paper towel.
7) Garnish with grated paneer and serve hot with tomato sauce.

* Serve as is as “Paneer Lumpia” or serve as “Paneer Spring Rolls” by cutting each in 2-3 pieces :)