Mushrooms La Jawab Appetizer

How are you celebrating National Mushroom Month? 

Here are a couple of fun facts about Mushrooms. According to a Food & Wine article: from 2019 to 2020, Pennsylvania sold 526 million pounds of mushrooms; that's 2/3 of the total amount sold in the United States. That's a lot of mushrooms! 😮

I also watched this interesting documentary called Intelligent Trees, which talked about the symbiotic relationship between mushrooms and trees. Both benefit from this relationship. The mushroom or fungus colonizes the tree's root tissues, improving the tree's moisture and nutrient absorption. In return, the tree provides the fungus carbs produced through photosynthesis. That's was really cool!  

Do you know some fun facts about mushrooms? Share with us. 

How many mushrooms can you name?  How many mushroom varieties have you consumed? I know a few and have eaten the following: cremini, shiitake, portobello, baby Bella, white button, black Truffle, and Enoki. 

We use baby Bella and white button mushrooms most often in our cooking, like when we make omelets, stuffed bell peppers, soups, as well grilled vegetables. They are more readily available as well. 

Check out our recipe for Tandoori mushrooms below that is made with a few ingredients and it's easy to make. 

Ingredients

• 6 to 7 oz or 10 to 15 white button mushrooms, cut into 1" pieces
• 2 tbsp Tandoori Paste (we used Deep brand)
• 1 tsp plain yogurt (or as needed)
• 1½ tbsp Vegetable oil
• few sprigs of cilantro/coriander or basil (for garnish)

Procedure

1) Clean the mushrooms with a damp paper towel, and then chop them into half as needed; you can leave the small ones as is.

2) Add the tandoori paste to a bowl and mix in the yogurt to loosen it. Next, add the mushrooms into the bowl and toss with a spoon to coat the marinate well. Leave it in the refrigerator for at least 1 to 2 hours for the marinade to soak in. 

3) In a non-stick pan (saute pan or saucepan) heat oil on medium heat and when it's hot, add the mushrooms and mix well to coat with oil. 

Pan roast the mushrooms with a half-closed lid for a few minutes mixing intermittently. Remove the lid and allow the mushrooms to carmelize for 2 to 3 minutes or until oil is seen on the edges. The whole roasting and sauteing will take roughly about 7 to 8 minutes. 

4) Transfer the mushrooms to the serving plate, and garnish with fresh coriander or basil. You can serve this appetizer with any type of drink (alcoholic or non-alcoholic). 

We hope you try our recipe for this yummy appetizer and share your feedback with us by leaving a comment below. We love hearing from our readers. If you love mushroom dishes, check out Mushroom and Bell Pepper Szechuan Stir Fry and Mushroom and Bell Pepper Medley. 

Air Fried Tandoori Tofu Chops

Do you remember our posts on 'Evolution of the Kitchen Gadgets'? Just like humans, even kitchen gadgets go through evolution. They get better with time and easier to use. 

We recently acquired an Air Fryer to reduce the amount of oil used to 'fry' or make our favorite dishes. Who wouldn't want to make restaurant-quality food at home? Below is one of our favorite Tandoori Tofu appetizers with our new kitchen toy. 

We hope you like it as much as we do. This appetizer is easy to make and requires few ingredients. 

Ingredients

• 6 oz Extra Firm Tofu
• 2 Tbsp Tandoori paste
• 3 Tbsp thick yogurt
• 1 Tbsp Vegetable oil
• Few sprigs of fresh coriander, finely chopped (optional)

Procedure

1) Drain the water from the yogurt tub and dab the tofu block gently patting it down on a towel. Place the block on a small towel or paper towel and microwave it for 45 seconds to 1 minute (based on your microwave wattage) and dab the oozed water again. Cut the tofu into 1" cubes. 

2) In a bowl, add tandoori paste, yogurt, and oil. Mix well. Add the cubes into the bowl and gently toss the cubes to be coated with the paste. Cover the bowl and let it marinate in the refrigerator for 4 to 5 hours. 

3) Line the Air Fryer tray with parchment paper and transfer the marinated tofu cubes onto the parchment paper and align them in a single row, not touching each other. 

4) Set the Air Fryer temperature to 325°F and timer for 20 minutes. Insert the tray and air-fry for the set time. When done, transfer them into a serving tray and sprinkle some chopped coriander. 

Quick Tips

1. We made it in an air fryer that is a combo (toaster and air fryer). If using a standalone air fryer, adjust the temperature and time accordingly.

Garam, Garam Air Fried Samosas by Meagan

We love working with guest bloggers and readers who enjoy Indian cuisine as much as we do.

Meagan is a self-taught chef that has worked in many different types of professional kitchens. Growing up with traditional American Southern food, she didn’t really know about food from other cultures. She ate mostly unhealthy, fried, salty foods. When she was an adult, she got a job at a bagel shop in Charleston, South Carolina. Learning how to make omelets, assorted cream cheeses, and making the perfect latte catapulted her into the food industry. She found she was very interested in cooking and started working towards growing her skills and knowledge in the kitchen. It has been 11 years, and she continues her journey of learning as much as she can about food, flavor, and cultures around the world. Indian food is one of her many favorites!

Meagan has tried samosas at restaurants, but this was her first time making them herself! She tries to keep her food relatively healthy most of the time. Her air fryer saves her from having a kitchen that smells like frying oil, so she uses it whenever she can.  

We hope you enjoy Meagan's Samosas made using the air fryer.

Ingredients for the Samosa Dough

• 1 cup all-purpose flour
• 1/8 cup avocado oil*
• ¼ tsp black cumin, toasted
• ¼ tsp salt
• 3 Tbsp water

Ingredients for Potato Filling

• 2 medium potatoes
• ¼ cup peas (blanched)
• ½ tsp ghee
• ½ Tbsp ginger, minced
• Pinch of asafoetida
• ¼ tsp salt
• ¼ tsp cumin, ground
• ¼ tsp garam masala
• ½ tsp apple cider vinegar
• 2 Tbsp fresh cilantro/coriander, chopped

You will also need

Extra oil for rolling dough Pastry Brush & Rolling Pin Water for sealing samosas

Procedure 1) Boil potatoes until just done; so, a fork can go through. Crumble potatoes and set aside. Add ghee, ginger, and spices to a pan until it sizzles, saute for about 30 seconds, stirring, add peas and cook for another 2 minutes. Add mixture to potatoes along with vinegar and stir well. Set aside to cool. 2) Mix together flour ingredients, except water. Rub the flour well for a few minutes to mix the oil in well. The dough should be able to hold shape and not crumble when it is ready to add water. Mix in the water a little at a time to make a stiff dough. Cover and rest for 30 minutes. 3) Knead the dough to smooth, cut into three pieces, and roll into balls. Cover remaining dough while rolling out each piece. Oil the rolling area and flatten a ball, drizzle oil on ball. Roll ball into an oval shape about 8 x 6 inches. Cut into two parts, this will be two samosas.

4) Take one part and add water over the straight edge, joining edges to make a cone. Press down carefully to seal the cone from the inside also.

5) Add cilantro to potato filling and mix well.

6) Fill the cone with potato masala and gently push filling inside the cone. Brush water on both remaining edges bring together, and seal, pinching the edges together. Cover to keep from drying while working on the others.

7) Once finished, turn on the air fryer to 350. Brush or spray samosas generously with avocado oil. Bake in the air fryer for about 30 minutes or until light golden brown.

Quick Tips

-  If avocado oil is not readily available, you can use substituted with ghee or canola oil. 
- If baking in the oven, turn on the oven about 10 minutes prior to forming samosas.

We thank Meagan for sharing her love of Indian cooking with us. Like these vegetarian Samosas, follow Meagan: on Twitter and on YouTube.

Easy Dahi Vada aka Yogurt Doughnuts!

Dahi Vada garnished with Tamarind & Date chutney

Whenever we visit my parents, Michael puts his best foot forward...especially when it comes to eating. Of course, my mom loves that he wants to try everything. I'm not her favorite anymore...Grr! 

On our most recent visit, he asked my mom the following:
 
Michael: Aunty, "Do you have any more yogurt doughnuts?" 

My mom: "Yogurt Doughnuts? Oh, you mean Dahi vada. Yes, I made it knowing you and Jahnavi will be coming over."

Michael's response: "Thanks, aunty. I hope Jahnavi will learn to make this soon so we can enjoy at home too." He looks over to me and says with a smile, "Happy husband, a happy wife!"

Alas, he's right. It's a win, win for both of us. Dahi vada does make him happy and it doesn't have anything bad in it, so I'm happy to make it and enjoy it. 

Below is the "secret" way to make Dahi vada without actually making the wadas. Shhh! Don't tell anyone. 

Ingredients:
- 13 Frozen Medu Vadas (from Amma's Kitchen brand, 24 pack)
-  2.5 lb or 41 oz plain whole milk yogurt 
- 3 small green chilies, finely chopped
- 1" piece of ginger, finely chopped or grated
- ½ cup fresh coriander, finely chopped
- ½ Tbsp salt or per taste

For seasoning:
- 1 tsp urad dal (black gram lentil)
- 1 tsp mustard seeds
- 1 tsp whole cumin
- a pinch of Hing
- a pinch of turmeric powder
- a pinch of salt
- 1 Tbsp Vegetable oil or Canola oil


Procedure (for preparing the yogurt or dahi):
1) Transfer the yogurt (or dahi) into a large Pyrex container with a lid. Churn the yogurt with a big spoon or a churner to make it smooth, adding ½ to ¾ cup water (use ½ cup for homemade dahi and 3/4th cup for Desi dahi brand of yogurt).

2) In a small pan, heat oil on medium heat for seasoning and add urad dal and mustard seeds. When mustard seeds splutter, add in whole cumin and then add hing.

Stir for few seconds and then add chopped chilies and ginger and a pinch of salt.

Stir for 30 seconds and add the seasoning into the yogurt. Next, add chopped coriander and mix well and set aside.


Procedure (for preparing of Vadas):

1) Transfer frozen vadas onto a microwavable plate and microwave for 3 minutes to defrost and warm the vadas (depending upon the wattage).

2) Remove the vadas from the microwave, and immediately using a fork pierce into the vadas at three or four locations and put them into the prepared yogurt mixture for soaking.

Continue this step with all the vadas and ensure they are completely immersed in the yogurt mixture. Soak the vadas in the yogurt mixture overnight or at least 4+ hours.

Procedure (for serving the Vadas):

Serve 1 to 2 vadas with some yogurt mixture into a bowl and garnish them with Tamarind & Date chutney, coriander chutney, some sev and enjoy!!

Product Review

We bought this Amma's Kitchen Medu vada packet twice and thought the vadas in the packet were good for the most part. We ate them on their own and also enjoyed them in the dahi vada recipe. They were very tasty and would recommend buying it. One thing to note:  Sometimes, you may find a couple of them that fall apart or not in good shape. This may occur if the packets at the store weren't stored properly. If you do not mind that they are perfectly round, then you can still enjoy them. Just make sure that if you are not using all 24 pieces in one recipe, that you store the packet properly in the freezer so the vadas do not go stale or fall apart. We purchased this medu vada packet at our local Indian grocer, Delight Bazaar (Parsippany, NJ) 

Mushroom and Bell Pepper Schezwan Stir Fry

Inspiration can come to you at any given time...when you're dining at your favorite restaurant and you get a whiff of the dish that's passing by. 

When you are roasting a blend of spices and the aroma of these spices hits your nose just right and you think of your next dish.

It can also happen when you open your fridge and see the ingredients laid out in front you. I'm pretty sure the last one is what inspired my mom to make I will be talking about today. 

My mom likes Indo- Chinese cuisine; some dishes that she likes are Cauliflower Manchurian, Chili Paneer, and Szechuan noodles with vegetable stir fry. There are restaurants in my hometown that specialize in this cuisine but we can't go there all the time. Whenever we like a dish, we try to re-create it at home.

She likes the idea of vegetable tempura where the vegetables are lightly battered and fried. You can still taste the vegetable inside and it's crispy. She also likes the various sauces in Chinese cuisine that are spicy and salty. However, these sauces aren't always made with vegetarian ingredients. That's when she discovered Ching's Secret products. Ching's Secret is an Indian brand of Indian Chinese cuisine with a product portfolio which includes instant noodles, instant soups, Desi Chinese masala, sauces and Schezwan chutney.

With vegetables: white button mushrooms, bell peppers, and onions...and the Ching's Secret Schezwan sauce in hand, she sprang into action to create something yummy.

Ingredients
- 8 oz white button mushrooms (large size), sliced
- 2 medium green bell pepper, seeded and cut into 1" cubes
- 1 medium yellow onion, cut into 1" cubes
- 2-1/2 to 3 Tbsp Ching's Schezwan sauce
- Approximately 1/2 cup of vegetable oil*, for frying 
- 1/3 cup all-purpose flour* (add a pinch of salt to the all-purpose flour and mix it with some water to make a sauce like consistency for the batter)


Procedure

1) Toss the sliced mushroomed into the flour mixture or batter.

Heat oil in a saucepan on high to low medium flame and add the flour coated mushrooms into the oil, ensuring they lay flat in small batches.

2) Fry them for 5 minutes turning them over intermittently. When the mushrooms turn slightly brown, remove them from the oil and set aside. *Helpful hint: Let the mushrooms cool in a bowl covered with paper towel so it can absorb the excess oil.

Then, add handful of bell pepper pieces in the remaining batter and fry them too. Transfer the fried pieces into the bowl as well. 

Next, add the remaining bell pepper and onion into the oil and fry them lightly on medium to high heat. When they start to brown lightly, remove them and add them to the bowl with the other fried vegetables. 

3) Transfer the remaining oil and bring back the pan to the stove with medium heat and add all the vegetables, the Szechuan sauce and two pinches of salt. Mix well and stir fry with sauce for 3 to 4 minutes.

. 

4) Transfer into a serving dish and garnish with chopped scallions. This dish can be served as an appetizer or as a main dish with brown rice. 

We love re-creating dishes we tried when we go out for dinner. We can add our own little touch to them. We are so fortunate to have brands like Ching's Secret that make it easy for us to experiment with new cuisine.


*Quick Tips: 

• A low calorie and gluten free version of this recipe can be done by skipping the tempura frying with all-purpose flour. Quickly stir fry the veggies in 3 tablespoons of oil on high heat with a pinch of salt and toss them further with the Schezwan sauce.
• Not all of the oil is consumed in the final recipe

Spinach Raita with Naan Dippers

Looking for game day appetizer ideas? Expecting company? 

Look no further! 

I love making vegetable raitas or yogurt dips for guests. There are so many varieties you can make. 

The picture above is spinach raita with naan dippers by StoneFire Naan. I LOVE StoneFire's naans. They have different sizes; these bite size naans are great for dipping into your favorite dip or sauce. I also the texture; they crunchy and the flavor is on point. 

My husband and I hosted our first game night at our place a couple of weeks ago. I was trying to figure what snacks I can make using the ingredients I had at home and ones that are healthy; not too fattening. 

I searched my fridge and found yogurt. I always have yogurt on hand because I love yogurt and it's healthy (good probiotic).  I decided to make spinach raita and serve it with the naan dippers. 

Below is an easy recipe to make Spinach raita (in the microwave/stove top):

Ingredients

1 box of frozen chopped spinach (10oz)

6 oz sour cream (regular or fat free)*

1 cup plain yogurt (any type as desired: fat free, regular or whole milk)

1/2 tsp chili powder

1/2 tsp turmeric powder (optional)

1 tsp mustard seeds

1 tsp whole cumin

1 Tbsp vegetable oil

5 to 6 curry leaves, fresh or dry (optional)

1/4 tsp salt or as per your taste

Procedure:

1) Break the spinach into pieces and transfer it into a microwavable container. Then add salt, chili powder, turmeric powder and microwave for 5 to 6 minutes or until the spinach is fully cooked.

2) Allow the vegetable mixture to cool for 10 to 15 minutes and then stir in the sour cream and yogurt.

3) In a small saute pan (or mini nonstick egg fry pan) heat one tablespoon of oil and add mustard and cumin seeds. When they start to splatter, add curry leaves, and mix well. Remove from heat and transfer the contents into the raita (spinach and yogurt mixture) and mix well. 

Finally transfer into your favorite serving dish. Raitas can be served with pulao, parathas, naan, or plain rice. They can also be used as a dipping sauce for some appetizers like nachos, tortilla or pita chips.

Quick Tips

- *If you want a thicker dip, add more sour cream and yogurt. (Keep in mind, if you use regular sour cream, that the raita will be thick and creamy. Use fat free if you want it to be less fattening.) 

- You can adjust the spice level as per your taste. 

Click on each vegetable to be routed to the recipe page for other raitas you can try:

beetroot, green bell pepper, tomato and onion, eggplant or cucumber. We have other yummy snacks that would be great for game day. Check out our recipes page for ideas. 

Karapappalu - Crispy Ragi and Kale Patties

It's surely been a healthy ride these past couple of months...and still going! We're ending National Nutrition Month with a "Krispy" twist; scroll down for more details...

Every year my mom and I try various ways to eat better and stay healthy. Rice is our staple and we ate a lot of it. Alas, that has come to an end. Instead of eating rice heavy meals, we switched to salads for dinner. Don't get me wrong, I still eat rice but not as much as before. 

Does judge me when I say this but I love shopping for food items more than clothing. I love the aromas of different spices, herbs, fruits and vegetables. Our local farmers market has a good stock of vegetables and that's where we got the KALE. 

Didn't realize it at the time but I think we bought too much. So we started using it in everything. Even kale in Karapappalu! 

Karapappalu are crispy rice and moong dal patties that are a popular Telangana snack.  We got soo bored of eating salads few weeks back that we got creative and made Karapappalu with kale and other healthy ingredients. Check out the recipe below and tell us what you think:

Ingredients

- 1 cup Ragi flour

- 2 cups Rice flour

- 1 long squash

- 1 cup kale, finely chopped

- 1/3 cup moong dal, soaked in water for 30 minutes

- 1/2 Tbsp chili powder

- 3 Tbsp sesame seeds

- 2 Heaved Tbsp cornmeal

- 1/2 Tbsp Salt (or as needed)

- 2 to 3 cups Vegetable Oil (for frying)

Procedure

Combine all the dry ingredients in a medium to large bowl and mix well. Then add all the vegetables and soaked moong dal to the dry mixture and mix well. 

Slowly add water to the mixture and knead until it is of dough consistency. (Note: raw vegetables release water after few minutes of taking in salt, so keep the dough somewhat dry).

Heat oil in a frying pan on medium heat. Shape (lime size) dough balls into round flat ½ cm thick patties.

Quick tip: To avoid dough from sticking to your fingers, slightly wet your hands.  You can also use wax paper or plastic bag to press the dough into patties as shown below.

Transfer each shaped patty into hot oil and fry to golden brown/reddish color. 

For best results:  Use a steel skimmer to turn each patty in-between for even frying. Then use it to transfer the fried patty into a metal sieve resting in a bowl so that excess oil can be drained. After that, you can transfer the patty to a serving bowl (see video for for clarification). 

After the patties were ready, we served them with a dipping sauce we made with sour cream and crushed dried mint. You can use Greek yogurt instead of sour cream too. 

Masala Bread Pakora - A Hearty Winter Treat!

What do Mr. Potato Head, the Hot Potato game, and Fried Oreos & Twinkies have in common?

NOSTALGIA!!

These are some things we grew up with and still enjoy today. I remember my first time eating a fried Oreo? It was at a street festival in Little Italy, New York City. It was an interesting experience to say the least, but I enjoyed it. I added it to the many food memories I accumulated through the years. 

The appetizer pictured below is from one of my mom's foodie memories. She had it at an eatery long ago in India and has been making it for us every since. It is actually one of my sister's favorite treats to eat when she comes home for the holidays.

It's called Masala Bread Pakora! And the best part is that the crust is made using a slice of white bread. No need to make it from scratch. Picture to be posted soon!!


Ingredients for Stuffing:
- 1 lb Potatoes
- 1 Medium Onion, diced
- 1 Medium Tomato, diced
- ½ cup Frozen Carrots and Peas
- 3 to 4 Green Chilies, chopped finely
- ¼ cup Fresh Coriander, chopped
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 1 tsp Chat Masala
- 1 tbsp Lemon juice
- ½ tsp Turmeric
- 1 tsp Salt

Ingredients for Crust:
- 10 to 12 slices of Wonder White Bread (a few days old)
- 3 to 4 tbsp Vegetable oil

Procedure:
Cook potatoes in the microwave until soft (6 to 7 minutes) and peel off the skin. Then cut or mash roughly to 1 inch pieces and set aside. Heat 2 tablespoons of oil in a saucepan and add the cumin and mustard seeds. When they splutter, add onions and sauté for one to two minutes. Now add turmeric and then toss in the tomatoes, allowing them to soften. Next add the green chilies and salt. Mix well. Add in the mashed potatoes and carrots and peas, mix and cook for 5 minutes under closed lid. Later add lemon juice, chat masala and mix well. Finally, add the chopped coriander after removing from stove and mix again. Cool the vegetable curry for 10 minutes. 
Take a bread slice and moisten it slightly with water and place a quarter cup or ladle of the curry on the bread in the center diagonally and cover it with bread by pressing with your fingers (as shown in the picture below).

Use wet fingers if necessary to moisten the bread. Heat oil in the frying pan and fry the stuffed bread until golden brown (for 3 to 4 minutes) by turning sides for even frying.

 Serve hot with coriander chutney (recipe below). 

Coriander Chutney - A Simple Dipping Sauce for Bread Pakora:
Finely chop a small bunch of coriander. Roast quarter cup of peanuts. In a blender, grind the peanuts into a fine powder, then add the chopped coriander, one clove of garlic (husked), 2 green chilies (chopped finely), 1 teaspoon of tamarind paste, half teaspoon of salt and some water. Blend to a smooth paste.

Spice Up Your Bean Salad!

Another one of India's popular street foods that I love is Bhel Puri. It has everything under the sun like spices, vegetables, lentils, nuts and puffed rice. Alas we're not in India and the only time I really enjoy eating this savory snack is whenever we got out to eat. I would love to make it at home, but we don't always have the ingredients. At a recent family party, my mom tasted this yummy bhel puri that was made with bean salad. Hm, there's a thought! When my mom got home, she told me all about the snack and we got busy in the kitchen. I love the way her mind works! We found this delicious bean salad called Cowboy Caviar at Costco which was perfect for our version. It added a lot of flavor and color to the dish.

Heehaw!! I'm ready for seconds!

 Ingredients: 
- 1 Medium Onion, chopped finely
- 2 Plum Tomatoes, chopped finely
- 15 oz of Cowboy Caviar*
- 7 oz of Spicy Mamra (Unflavored Puffed Rice)

Although Cowboy Caviar has tomatoes and onions already in it, we added more for flavor and texture. 

Procedure:
In a big bowl, toss together the chopped onion, tomatoes and Cowboy Caviar. Then add the spicy mamra and mix well. The bhel puri is ready to be served and it's enough for 5 to 6 people, depending on the size of the bowl.


***Quick Tips:

Cowboy Caviar is a bean salad made by Meninno Brothers Gourmet Foods and is available at Costco. It's "Sweet with a Texas Twist"! It's made with black and white beans, vegetables, herbs and spices.

You Gotta Love Rotis (Indian Flat Breads)

One of my favorite foodie spots when I was in college was The Kati Roll Company in New York City. They made the best kati rolls which are comprised of different ingredients stuffed inside Indian Flat breads. These ingredients range from spiced chicken kebabs, mixed vegetables to Indian cheese and pickle. These rolls were popular not just for the taste but also for their price 4.50 USD. My cravings for these rolls only grew as I got older and I spread the word about this place to everyone.  In addition I used to buy extra rolls for my parents whenever I was heading home for the weekend.
Since I loved these rolls so much, I decided to re-create them at home so I can have them whenever I want. And that's what brings me to today's post. I've perfected the kati rolls that are made with chicken but I'm not too good with vegetarian ones. That's where my mom's expertise comes in.  She's like MacGyver with cooking. You give her any random vegetable and some spices and she will prepare a magnificent meal for you. Well, I explained my dilemma to her about the vegetarian kati rolls and she began putting things together. I love watching her in the kitchen. It's like watching the Iron Chef or Chopped! competitions on TV. Now to get started on these famous Kati Rolls from NYC, you'll need the following to make 4-5 rolls. This all depends on how much you stuff in each roll as well.

 

- Paneer....................................................................... 4x4” block, cut into ½” cubes

- Bell Pepper - Green................................................... 1 large, chopped into ½” cubes

- Bell Pepper – Red...................................................... ½, chopped into ½” cubes

- Onion.......................................................................... 1 medium, chopped into chunks

- Achar masala.................................... ½ tsp OR 1 tbsp any type chili achar mashed

- Coriander chutney....................................................... ½ tsp

- Plain Parathas (round for better wrapping)................. Frozen packet

- Vegetable oil................................................................ 2 tbsp

- Salt.............................................................................. Adjust to your taste

Now the procedure for these rolls is not difficult at all. You have to just make sure all the spices and vegetables are mixed really well and place a small portion of the mixture onto each of the rotis. 

1) Heat oil in a non-stick sauce pan and saute peppers and onions with salt on medium heat. When peppers are soft, add paneer cubes and fry for 2-3 minutes. 

Add achar or achar masala and saute the mixture until it is mixed well (3minutes). Remove and keep aside.

2) Defrost the parathas for a 15-20 seconds in the microwave. Rub a ½ tsp of oil onto a grilling pan or flat frying pan and heat it on low – medium heat. Fry the roti slightly by tossing it in the pan.

OR 

3) Place ½ cup of paneer mixture in the middle of the roti and fold it from sides to cover the vegetable. Hold the roti flaps in place using a wooden tooth prick.

If you're looking for a filling snack besides that other stuff, I think these rolls would be perfect. They are great on the go like the Wendy's Chicken Go Wraps. Also, if you roll them up a bit tighter, you can cut them in half and serve them up as appetizers while watch a game. 

***Quick tip:If you have any mixture left over, store in a microwaveable container and save it for later.