Chetna says: “A delicious crispy snack to please the crowds, everyone from grown-ups to kids loves these rolls. This is a very versatile recipe, so once you have cooked up this version, you can try different chutneys with the paneer filling or mix up different variations that you like. Although the rolls are best served warm, believe me no one will complain if you serve them at room temperature.”

Makes 18

Ingredients

1 sheet of ready-rolled puff pastry, 320g plain flour, for dusting
5–6 tbsp coriander peanut chutney (see below)
1 egg, lightly beaten, for glazing

For the filling:

225g paneer, grated
1 red onion, finely chopped
1 green chilli, finely chopped
1 tsp salt
1 tsp amchur (mango powder)
1 tsp chilli powder
20g fresh coriander leaves, finely chopped

Method

Preheat the oven to 200°C, gas mark 6.

Mix all the filling ingredients together in a bowl until well combined.

Unroll the pastry sheet on a lightly floured work surface and spread all over with the chutney. Spread the filling mixture on top as evenly as possible, then use your fingers to lightly press the mixture on to the pastry.

Starting from one longer side, roll up the pastry into a log. Brush all over with the beaten egg and slice it into 18 pieces about 1.5cm thick.

Place on a baking sheet and bake for 20–25 minutes until crispy and golden. Serve warm.

Coriander peanut chutney (dhania moongphalli chutney)

Chetna says: “I have shared a coriander chutney recipe in every cookbook that I’ve written. This clearly illustrates how big a fan I am of this simple yet powerful little chutney and also that there are many different ways of making it.

“Here, the peanuts add warmth to this very refreshing mix of herbs and lemon. I have a small bowl of this chutney in the refrigerator at all times, and you will be surprised how amazingly well it goes with absolutely anything you are eating.”

Makes 1 small bowlful

Ingredients

30g raw, blanched peanuts
1 small onion, roughly chopped
2 garlic cloves, roughly chopped
2 green chillies, roughly chopped
40g fresh coriander leaves
20g fresh mint, leaves picked (stalks discarded)
1 tsp sugar
½ tsp salt
juice of ½ lime
75ml (5 tbsp) water

Method

Heat a frying pan, add the peanuts and dry-roast over a low heat for 1–2 minutes until golden.

Transfer the roasted peanuts to a blender (preferably) or food processor, add all the remaining ingredients and blitz until smooth.

The chutney will keep in an airtight container in the refrigerator for 4–5 days.

Easy paneer recipes that can be on the table in 30 minutes or less