Thai Paneer Pinwheel
Summer goes by too quickly…I feel that every year when I start back to school shopping. We decided to celebrate the last weekend in summer before the schools open with a backyard jacuzzi party..the plan was to keep things simple. Everyone makes an appetizer and then one friend would make khicadi ( a dish made with rice and lentils). Since I love to put a twist on your typical recipes, I decided to make pinwheels but with ‘Thai Touch’. It is a quick simple recipe that uses that the farmer’s market bounty. It can be put together in less than 30 mins if you have all the ingredients at home.
You can make many versions of this, like I make Chinese, Mexican and of course Indian 🙂
Thai Paneer Pinwheels
1 cup grated Paneer ( Indian Cottage cheese)
1/2 cup onion finely chopped
1/4 cup red bell peppers finely chopped
1/4 cup green bell peppers finely chopped
1 green chili chopped fine
1 tbsp garlic finely chopped
1 tbsp ginger finely chopped
1 tbsp cilantro chopped
1 tsp thai basil finely chopped
1 tsp thai curry paste
1 tsp sriricha sauce
salt to taste
Grate or crumble paneer.
Unroll the crescent roll. You will get a rectangle. Seal the perforations gently to get a uniform rectangle
Chop all the vegetable fine
Mix all chopped vegetables with the grated paneer. Add all the sauces & salt to your taste and mix well.
Spread the mixture evenly on the rectangle dough. Make sure you leave some space around the edges. The filling tends to come out if spread it all the way to the edge.
Roll it up gently, try not to press it while rolling. If the edges open up while rolling, just pinch and seal it. Cover it in a plastic wrap. Keep it in the fridge for 10-15 mins. This makes it easy to cut.
Take the roll out of the fridge. Cut it in 1/4 inch slices.
While cutting use the sawing motion so the rolls don’t get flattened while baking.
Arrange the cut rolls filling side up on a greased baking tray. Make sure you keep some distance between the rolls else they will be stuck together and will not have enough room to spread while baking.
Bake for 18-20 mins at 350 F.
When ready serve with hot sauce or any other condiments of your choice.
I have made other variations with Tandoor Paneer, Mushroom-goat cheese and even sweet kind with apple filling
Sweet Potato Hasselback Dabeli
Chicken porcupine kabob
East-er Eggs – Indian scotch eggs
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Hola I am Anagha, and welcome to my Kitchen.
I love to eat and hence I love to cook. I love to travel and take pictures.
It was so tastyyy…I treid .thanks dedi