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
For The Hara Lehsun Chutney:
Green Garlic – 2 bunches
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
Instant Yeast- 2 tsp
For The Filling:
Green Garlic Chutney-3 tbs
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…
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