Bengali Pumpkin Leaf Rolls with Spiced Paneer
30 minutes
698 reads
About Bengali Pumpkin Leaf Rolls with Spiced Paneer
Transport your taste buds to Bengal with these exquisite Pumpkin Leaf Rolls. Imagine delicate pumpkin leaves embracing a flavorful spiced paneer filling, creating a unique vegetarian dish that's both satisfying and surprisingly easy to make.This recipe guides you through every step, from prepping the tender pumpkin leaves to achieving that perfect golden-brown fry. The fragrant paneer filling is a delightful blend of spices that will tantalize your senses.Serve these delectable rolls as a captivating appetizer or enjoy them as a light and refreshing lunch alongside fluffy rice.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Pumpkin Leaf Rolls
- 7 leaves Soft Pumpkin Leaves
- 250 gm Cottage Cheese crumbled
- 2 Chillies finely chopped, green
- 2 Tbsp Coriander finely chopped, fresh
- 1 1/2 tsp Salt or to taste
- 1/2 cup Mustard Sauce
- 2 Tbsp Mustard Oil
For Serving
- 1 cup Rice cooked
Instructions
- Wash the pumpkin leaves thoroughly in salt water. This helps to clean them and remove any bitterness.
- In a mixing bowl, combine the crumbled paneer, chopped green chilies, fresh coriander, salt, mustard sauce, and mustard oil.
- Mix the paneer filling ingredients well to ensure the flavors are evenly distributed.
- Lay a pumpkin leaf flat on a clean surface. Place a spoonful of the paneer filling in the center of the leaf.
- Carefully fold the pumpkin leaf around the filling to create a tight roll. Repeat this process with the remaining pumpkin leaves and filling.
- Prepare a simple rice flour batter by mixing rice flour with a pinch of salt and enough water to create a smooth, flowing consistency. The batter helps create a crispy outer layer during frying.
- Heat mustard oil in a deep pan over medium heat. Ensure the oil is hot enough for frying by dropping a small drop of batter into it – it should sizzle gently.
- Dip each pumpkin leaf roll into the rice flour batter, ensuring it's fully coated.
- Gently place the battered rolls into the hot oil. Fry them in batches, avoiding overcrowding the pan, until they turn golden brown and crispy.
- Remove the fried rolls from the oil and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the crispy Pumpkin Leaf Rolls hot with cooked rice. They can also be enjoyed as a snack.
Recipe Notes
Good To Know
- For an extra layer of flavor, lightly blanch the pumpkin leaves in salted water for 1-2 minutes before filling and rolling. This makes them more pliable and reduces any bitterness.
- If you prefer a crispier exterior, dust the filled rolls with rice powder and shallow fry them in a little oil until golden on all sides instead of steaming or baking.
- Enhance the filling by adding a teaspoon of roasted cumin powder or a sprinkle of Bengali panch phoron for a deeper, more authentic flavor profile.
Expert Tips
- For easier rolling, use a slightly damp kitchen towel to lay out the pumpkin leaves. This prevents them from sticking and tearing.
- Don't overfill the rolls, as this can make them burst during cooking. Aim for a compact, evenly filled roll.
- Serve these rolls with a side of chutney or raita for a complete and balanced meal.
Storage Instructions
- Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a steamer or microwave with a damp cloth to retain their softness.
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Recipe Nutrition
Calories: 145kcalCarbohydrates: 12gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 4.2gSodium: 684mgSugar: 2g
Geeta Biswas
Articles: 919
6 Comments
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I’m thrilled to try this recipe!
This looks so inviting! Thank you.
Never heard of Using pumpkin leaves. unique recipe.
This is so inspiring! Can’t wait to cook it.
This looks so good! Appreciate the share.
Looks so mouthwatering! Thanks for sharing.