Tandoori Mushroom And Paneer Open Roll Recipe
Tarla Dalal
• Updated : Dec 06, 2024
Table of Content
It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare!
Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form.
You can also treat your loved ones and yourself to other favourites like Spinach and Paneer Open Toast and Cheesy Vegetable Discs .
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
8 Mins
Baking Time
12 Mins
Baking Temperature
180°C (360°F)
Sprouting Time
0
Total Time
18 Mins
Makes
4 open rolls
Ingredients
Main Ingredients
- 2 hot dog rolls
- butter for brushing
For The Tandoori Mushroom and Paneer Stuffing
- 2 tsp tandoori masala
- 1 cup chopped mushrooms (khumbh)
- 3/4 cup chopped paneer (cottage cheese)
- 1 tsp cornflour
- 1/2 cup of milk
- 2 tsp oil
- 1/2 cup sliced onions
- 1 tsp dried fenugreek leaves (kasuri methi)
- salt to taste
To Be Ground Into A Smooth Chilli-garlic Paste
- 4 whole dry Kashmiri red chilli , broken into pieces
- 4 garlic (lehsun) cloves
- 1 tbsp roughly chopped ginger (adrak)
- 2 tsp coriander-cumin seeds (dhania-jeera) powder
- 2 tbsp oil
For The Topping
- 8 tsp mayonnaise
- 4 tsp tomato ketchup
Method
- Combine the cornflour and milk in a small bowl, mix well and keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the prepared chilli-garlic paste and dried fenugreek leaves and sauté on a medium flame for 1 minute.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
- Add the paneer, mix gently and cook on a medium flame for 1 minute.
- Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally.
- Divide the stuffing into 4 equal portions and keep aside.
- Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
- Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
- Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till they turn crisp and light brown in colour.
- Reheat the stuffing and spread a portion of the tandoori mushroom and paneer stuffing evenly over each hot dog roll halve.
- Top each halve evenly with 2 tsp of mayonnaise and 1 tsp of tomato ketchup.
- Serve immediately.
Tandoori Mushroom And Paneer Open Roll Recipe Video by Tarla Dalal
Tandoori Mushroom and Paneer Open Roll recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 397 Calories |
| Protein | 8.4 g |
| Carbohydrates | 28.7 g |
| Fiber | 0.5 g |
| Fat | 28.1 g |
| Cholesterol | 0 mg |
| Sodium | 191 mg |
Click here to view Calories for Tandoori Mushroom and Paneer Open Roll
The Nutrient info is complete
Foodie#430749
Feb. 13, 2021, 5:10 p.m.
Mansi J
July 11, 2018, 9 a.m.
For all the mushroom and paneer lovers you have to try this recipe.. I loved the tandoori flavour in this hot dog roll.. The creamy taste of the stuffing was delicious and ofcourse i topped it with lot of mayonnaise which was like just sinful...
