Crispy Spinach Rolls

How to Prepare

1. Prepare the filling: In a mixing bowl, combine 2 kg of finely chopped spinach
2. 500 g of crumbled paneer
3. 2 tbsp of ginger-garlic paste
4. 2 tsp of garam masala
5. 1 tsp of cumin powder
6. 1 tsp of chili powder, and salt to taste. Mix well.
7. Prepare the dough: In another bowl, mix 1 kg of all-purpose flour with 2 tsp of salt
8. 4 tbsp of oil, and enough water to form a smooth dough. Knead for 5-7 minutes, cover, and let it rest for 20 minutes.
9. Divide the dough into 40 equal portions and roll each portion into a thin circle (about 5 inches in diameter).
10. Place 1-2 tbsp of the spinach filling in the center of each circle. Fold the edges over the filling to form a roll, sealing the ends with a little water.
11. Heat oil in a deep fryer or heavy-bottomed pot to 180°C (350°F). Fry the rolls in batches until golden brown and crispy, about 3-4 minutes per batch.
12. Remove with a slotted spoon and drain on paper towels to remove excess oil.
13. Serve hot with mint chutney or tamarind sauce.