Wengers Paneer Rolls

Back when I worked at my first in in an office in Connaught Place, Wenger's was a regular haunt. Then boyfriend and I would walk after lunch or in the evening to CP, and indulge in gourmet delights from Wenger's at least once a week. I discovered French hearts there, Diplomat Pudding, the most incredible eclairs filled with cream, and their paneer rolls - a little too filling but delicious, for all that.

Wenger's has gotten farther off with a move to the suburbs, so a trip there is now barely an annual treat. I read somewhere that they still import many of the flours they use for their bakes goods, so replicating them may be beyond my repertoire. But paneer rolls? I figured those would be a breeze. I tried them put for the first time today, and whaddaya know? The taste was a pretty good match! It would make for a great tiffin box stuffer. or starter at a party too.

Ingredients:
Grated paneer - 500 grams
1 medium onion, chopped very fine
2-3 green chillies, chopped fine
Handful coriander, chopped fine
1 inch ginger, minced
2 tsp jeera powder
Salt to taste
Breadcrumbs made of 3 slices of bread

Mix the paneer with all the ingredients except the breadcrumbs, gently. Shape into oblongs about 2 inches long - the moisture in the paneer will help hold it together. Roll each oblong in the breadcrumbs to coat it thoroughly.

Deep fry in hot oil until golden. Serve with green chutney or ketchup.

Time for prep - 15 minutes. Time for cooking - 15 minutes. Makes 15-16