These spicy and cheesy mini rolls are baked to perfection and served hot.
CHUTNEY CHEESE ROLL
Ingredients
4-5 puff pastry paranthe
Grated mozzarella cheese as required
Chutney
5-6 dried red chillies, soaked in hot water
6-8 garlic cloves
1 tbsp lemon juice
1 small lemon sized tamarind ball, soaked in warm water
1 tbsp chopped jaggery
¾ tsp roasted cumin powder
¼ cup roasted peanuts, peeled
Salt to taste
Method
1. Preheat the oven at 180ºC.
2. To make the chutney, drain the soaked dried red chillies and add into a mixer jar. Add garlic, lemon juice, soaked tamarind, jaggery, roasted cumin powder, roasted peanuts and salt and grind well. Add ¼ cup water and grind to a thick smooth paste.
3. To make the rolls, take a puff pastry parantha and apply the prepared chutney on it. Sprinkle mozzarella cheese over it. Fold the sides and start rolling from one end to the other. Cut into 3 pieces.
4. Arrange the rolls on a 3” x 4” greased baking tray. Place it in the oven and bake for 30-35 minutes.
5. Remove the tray out of the oven and allow to cool slightly. De-mould on a serving plate and serve.
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Best cooked in Wonderchef Kitchenware.
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