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Carrot Jala Roti By Chef Pankaj Bhadouria
Carrot Jala Roti is a healthful and appetizing snack. Chef Pankaj Bhadouria shares the step-by-step recipe of this wholesome snack.
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INGREDIENTS
For Carrot Jala Roti
¼ cup hung curd
1 tbsp fresh cream
¼ cup grated cheese
1 tbsp mustard oil
1 tbsp lemon juice
salt to taste
crushed black pepper as required
1 tbsp ginger garlic paste
½ tsp kasuri methi powder
½ tsp fennel powder
2 cups diced paneer
¼ cup diced yellow bell pepper
¼ cup diced red bell pepper
¼ cup diced green capsicum
1 cup besan
salt to taste
½ cup carrot juice
1 tsp oil
1 tbsp oil
¼ cup chopped tomatoes
¼ cup chopped onion
¼ cup chopped carrot
1 tbsp chopped coriander leaves
salt to taste
1 tbsp lemon juice
crushed black peppercorn
green chutney
coriander leaves
lemon wedge
PREPARATION
- In a bowl, add hung curd, fresh cream, cheese, mustard oil, lemon juice, salt, crushed black pepper, ginger garlic paste, kasuri methi powder, fennel powder and mix well to form a smooth paste.
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- Now add diced paneer, yellow bell pepper, red bell pepper, green capsicum and mix them well until all the veggies and paneer are well coated with marination. Keep it aside for 15-20 minutes.
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- In another bowl, combine besan, salt and carrot juice. Using whisk make a smooth lump-free batter. Pour the batter into a squeeze bottle.
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- Heat oil in a non-stick pan, gently spread the batter onto the pan, starting with from the centre and going round and then in sort of an up and down motion to create the net look.
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- Cook for about 2 minutes on medium flame. Flip and cook on another side for 2 minutes. Remove from heat and make more jala roti in the same manner.
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- Heat oil in a pan, add marinated paneer mixture and cook for 3- 4minutes until the mixture becomes slightly dry and paneer gets slightly caramelized.
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- In a bowl add tomato, onion, carrot, coriander leaves, salt to taste, lemon juice, crushed black pepper and mix it well.
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- Place the cooked paneer mixture in the centre of jala roti and wrap it like a roll. Serve jala roti with green chutney and salad. Garnish with coriander leaves and lemon wedge.
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