Republic Day 2017 Recipe: Here’s how to make vegetarian paneer tiranga rolls!

Put patriotism on your plate this Republic Day, with this vegetarian recipe by Chef Gaurav Malhotra of Hotel Ashoka, Delhi.

Written by: Sakshita Khosla

Published: January 26, 2017, 11:08 AM IST

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India celebrates its 67th Republic Day today and if you’re anything like us, you’ll want to showcase your patriotism by preparing some lip-smacking culinary master pieces, inspired by the tricolour flag. If you’re looking for a recipe that it easy, looks great and is tailor-made for the occasion of Republic Day, then we have just what you want.

This Shahi Tiranga Rolls recipe by Chef Gaurav Malhotra, who is the Senior Sous Chef at Hotel Ashoka, Delhi. The dish is easy-to-make, nutritious, delicious and will make your guests very happy. You can also see here for more Republic Day-inspired food preparations.

Shahi Tiranga Rolls Recipe

Ingredients

Cottage Cheese: 200 gms
Khoya (grated): 20 gms
Spinach leaves: 100 gms
Cashew nuts: 20 gms
Raisins: 20 gms
Chopped Garlic: 05 gm
Salt to taste
Black Pepper Powder to taste
Garam Masala Powder: 02 gms
Cream: 100 ml
Corn flour: 10 gms
Saffron: 0.25 gms

Method:

1. Slice the cottage cheese into sheets of 3 mm thick slices four inches long each.Wash and blanch spinach leaves and finely chop it.
2. Take little oil in a frying pan add chopped garlic, as the garlic turns golden brown add finely chopped spinach leaves to it and sauté for 02 minutes.
3. Grate and mix the remaining cottage cheese, khoya, cashewnuts, raisins, salt, black pepper powder and garam masala powder and add the chopped spinach to make a mixture. Have a bit of a sweet tooth? See here for Republic Day-inspired desserts!
4. Place one portion of this spinach mixture over a slice of cottage cheese and neatly roll the sheets over. Repeat for the remaining slices of cottage cheese.
5. Mix cream, corn flour and saffron. Dip the prepared rolls in this batter one by one and place on a tray. Refrigerate for 30 minutes.
6. Bake or grill under a salamander to a golden brown colour and serve hot with mint chutney.

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