Paneer And Sprouts Szechuan Cigar are irresistible snack, made by rolling a paneer and moong sprouts mixture into spring roll sheet or samosa patties and deep frying the rolls. I used Szechuan sauce to give it Chinese touch. It is very crunchy. Serve these immediately to enjoy the taste of melted cheese. Enjoy this babies with Szechuan sauce or with tomato ketchup. You can bake them too. You can depp freeze them too, just roll it and wrap it into a aluminium foil or place it into a zip lock bag and deep freeze them. Take them out for 30 minutes before frying. And fry them whenever you are ready to eat.
Moong Sprouts – 1 cup
Grated Paneer – 1 cup
Szechuan Sauce – 3 tbsp
Sweet and Chili sauce – 1 tbsp
Salt to taste
Grated cheese – 1/4 cup
All Purpose flour – 2 tbsp
Spring roll sheet or samosa patti
Oil for deep frying
2. In a bowl, take all purpose flour / maida. Add 1 1/2 tbsp water to make thick paste. Keep it aside.
3. Take one spring roll sheet or samosa patti. Place a portion of the paneer and sprouts mixture at one corner of spring roll sheet. Roll it up tightly starting from the end where the filling is placed to make a cigar. Seal the edges of the sheet using little of the maida paste.
4. Heat the oil in a pan. Deep fry cigars few at a time over a medium flame until they turn golden brown color. Drain on a absorbent paper.
5. Paneer And Sprouts Szechuan Cigar is ready. Serve them immediately with spicy sauce.