Tandoori Mushroom and Paneer Open Roll

by Tarla Dalal

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Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves.

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 .

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Tandoori Mushroom and Paneer Open Roll recipe - How to make Tandoori Mushroom and Paneer Open Roll

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Preparation Time: 10 mins Cooking Time: 8 mins Baking Time: 10 to 12 minutes Baking Temperature: 180°C (360°F) Total Time: 30 mins 4Makes 4 open rolls
Show me for open rolls

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 chillies , 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

For the tandoori mushroom and paneer stuffing

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.

How to proceed

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 Video by Tarla Dalal

Accompaniments

Coffee and Biscuit Parfait
Orange Sorbet, Orange Slush with Condensed Milk
Watermelon and Strawberry Ice

Nutrient values per open roll

Energy	397 cal
Protein	8.4 g
Carbohydrates	28.7 g
Fiber	0.5 g
Fat	28.1 g
Cholesterol	0 mg
Vitamin A	403.5 mcg
Vitamin B1	-0.1 mg
Vitamin B2	-0.1 mg
Vitamin B3	1.2 mg
Vitamin C	2.6 mg
Folic Acid	9.7 mcg
Calcium	200.9 mg
Iron	1 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	190.7 mg
Potassium	136.8 mg
Zinc	0.2 mg