After sweet cupcakes yesterday, today is time for some savoury recipe. Do you remember the BM meet ( day 1, day 2, day 3) that took place in Chennai. Do take a look at those post if you haven’t read it yet. Vaishali gave me some bunches of green garlic to take home. I had no idea what green garlic was until Vaishali gave it to me. Once I was home, I searched for recipes to use it. I came across the the hara lehsu chutney at Veg Recipes of India. I just followed the recipe and the taste was amazing. I then refrigerated the chutney for my future use. And when I was looking for some stuffing for these caterpillar rolls, I thought paneer and the green garlic chutney might be the best choice. So I marinated paneer sticks in the chutney for 2 hours and added it as the filling along with mozarella cheese for these rolls. And the result was amazing.
The rolls had a nice crispy crust and soft crumb. The cheese melted and oozed out of the rolls and they were crispy too. And when you take a bite there is a soft cheesy filling which was a nice contrast to the crispy bread. The shaping of caterpillar bread was in my to do list for long and after seeing the bread, I felt that I could have done a more decent job. But still it was so tasty which makes you forget about the shape. If you are trying it, I would recommend to wrap the cheese fully in the plain dough before wrapping with the long threads so that all the cheese stays inside and rolls look cute.
Makes 10 Caterpillar Rolls
Ingredients:
For The Hara Lehsun Chutney:
Green Garlic – 2 bunches
Coriander-1/2 cup
Green Chilly-3-4
Salt-to taste
Lemon Juice-1 tsp
Chaat Masala-1 tsp
Roasted Cumin Powder-1/2 tsp
For The Bread Dough:
Maida-2 1/2 cups
Corn Flour-2 tbs
Sugar-2 tbs
Salt-1 tsp
Instant Yeast- 2 tsp
Milk-2 tbs
Water-3/4 cup
Curd-1/4 cup
Butter-2 tbs
For The Filling:
Green Garlic Chutney-3 tbs
Paneer-200 gm
Mozarella-1 cup
Procedure:
For The Chutney:
Grind all the ingredients with very little water to a fine paste.
Transfer to a bowl.
Transfer to a bowl.
For The Paneer:
Slice paneer into 10 long sticks.
Add the green garlic chutney and mix together to uniformly coat the paneer pieces.
Marinate it for 2-3 hours.
For The Dough:
In a bowl mix together all the dry ingredients.
Add all the liquid ingredients except butter and knead to form a slightly sticky dough.
Add butter and knead to incorporate.
Transfer to the counter and knead well for 10 minutes until soft and elastic.
Oil a bowl and place the dough in it.
Cover with a cling wrap and set aside until double. It may take 45 minutes to 1 1/2 hours depending upon the climate.
Making The Rolls:
Once double, transfer it back to counter and press to remove air.
Divide it into 10 equal portions.
Roll each into a rectangle, place the paneer log on the side and top with a little cheese.
Roll the dough to cover the paneer entirely.
Now slice the remaining dough into stripes using a knife.
Wrap those stripes on the wrapped paneer and tuck in the remaining stripes in the bottom.
Place them on a greased baking tray. Make sure there is enough space for the rolls to expand. I placed them too close and they got stuck at the sides.
Cover with a towel and let it double in size for 30 minutes.
Preheat oven to 175°C.
Brush the top of the rolls with milk and bake for 15-25 minutes or until the rolls are golden.
Serve hot with sauce of your choice…
Eggless Garlic Paneer Caterpillar Rolls
Ingredients
For The Hara Lehsun Chutney
- Green Garlic - 2 bunches
- Coriander-1/2 cup
- Green Chilly-3-4
- Salt-to taste
- Lemon Juice-1 tsp
- Chaat Masala-1 tsp
- Roasted Cumin Powder-1/2 tsp
For The Bread Dough
- Maida-2 1/2 cups
- Corn Flour-2 tbs
- Sugar-2 tbs
- Salt-1 tsp
- Instant Yeast- 2 tsp
- Milk-2 tbs
- Water-3/4 cup
- Curd-1/4 cup
- Butter-2 tbs
For The Filling
- Green Garlic Chutney-3 tbs
- Paneer-200 gm
- Mozarella-1 cup
Instructions
For The Chutney
- Grind all the ingredients with very little water to a fine paste.
- Transfer to a bowl.
For The Paneer
- Slice paneer into 10 long sticks.
- Add the green garlic chutney and mix together to uniformly coat the paneer pieces.
- Marinate it for 2-3 hours.
For The Dough
- In a bowl mix together all the dry ingredients.
- Add all the liquid ingredients except butter and knead to form a slightly sticky dough.
- Add butter and knead to incorporate.
- Transfer to the counter and knead well for 10 minutes until soft and elastic.
- Oil a bowl and place the dough in it.
- Cover with a cling wrap and set aside until double. It may take 45 minutes to 1 1/2 hours depending upon the climate.
Making The Rolls
- Once double, transfer it back to counter and press to remove air.
- Divide it into 10 equal portions.
- Roll each into a rectangle, place the paneer log on the side and top with a little cheese.
- Roll the dough to cover the paneer entirely.
- Now slice the remaining dough into stripes using a knife.
- Wrap those stripes on the wrapped paneer and tuck in the remaining stripes in the bottom.
- Place them on a greased baking tray. Make sure there is enough space for the rolls to expand. I placed them too close and they got stuck at the sides.
- Cover with a towel and let it double in size for 30 minutes.
- Preheat oven to 175°C.
- Brush the top of the rolls with milk and bake for 15-25 minutes or until the rolls are golden.
- Serve hot with sauce of your choice...
That is ridiculously tempting.. wow!!
Love the way these rolls are shaped. Remember PJ doing similar rolls. Paneer with green garlic chutney looks amazing. Loving the these caterpillar rolls. You shaped it beautifully.
Gayathri, what a stunning roll you got there!..yummy!..Love anything with paneer and this filling sounds so delicious…I agree wrapping the filling with plain dough might be good, then this oozing out and making us drool over it, will not be there..so I would say this is the best way to tempt!..:)
They are so cute! I have them on my list since Manjula posted them last year.
Arumai arumai.. epadinga epdi lam thonudu.. super.. kalakiteenga pa
While reading the name of this rolls, i thought you would have went with scrambled paneer, but that paneer fingers is the highlight of this rolls, makes me hungry.
Love the shape of those rolls and garlic lovers would love that filling.
OMG! these rolls are stunning
That is one super tempting roll. Everything in that roll sounds delicious and those caterpillars look very very cute.
Terrific , these look so cute and pretty. Would love to try these…simply awesome.
Oh My, this is too tempting and I badly need this now!! :)…
I liked the filling, I like how the rolls are shaped, I like the green garlic…I like everything about this post :-). It took me down the memory lane too 🙂
OMG! my niece loves paneer and garlic. Will bake them for her. She is here right now. Thanks Gayathri.
I am definitely trying these soon 🙂 Looks so cute!
Looks really yum!! Would surely try it…
Drooling..definitely on to do list. What’s the substitute for green garlic in case?
Thanks
You can go for mint or coriander. And also don’t forget to add a garlc clove..
Hello Gayathri
Can you please tell which brand instant yeast you have used and where we can find online
I have used angel brand. I bought it in a store near my place. I think you get gloripan yeast in amazon.
Hi mam.. I tried this recipe tonight.. I must say a big thank you.. Your recipes never fail! I had been using microwave convection and now a new otg user.. Never got good results in convection so was bit apprehensive to try anything new.. I halved the recipe.. Marinated paneer with schezwan sauce n cheese n used as a filling.. I got six rolls of which one i filled with hazelnut chocolate sauce lying inmy kitchen.. The result was so tasty that the sabzi which i cooked had to b kept back in freeze. Next time m making these will b accompanied by only soup.. Please keep posting more recipes for us.. Thanks once again.. A big fan of yours
Hi .Tried this and was a hit with my granddaughter.I felt you could roll the paneer with a cheese slice instead of grated cheese.
That is a good idea. It will be easier to manage. Thanks for the suggestion and thanks for trying ❤️
As usual your recipe looks wonderful. Can we try this with 50% white and 50% whole wheat flour?
Thank you. Yes, you can definitely go for 50% each.