Capsicum and Paneer Stuffed Rolls | Baking with Vegetables

The circumstances under which a recipe appears on the blog is quiet interesting.Sometimes I find an ingredient and sometimes an ingredient finds me! When ever I see a nice recipe that tempts me beyond words, I look for the ingredients in my pantry. If its a rare ingredient then I look for it every time I go out and finally buy it. Sometime, the ingredient may be pretty expensive so I just strike it off my list.

The there are times when I see a new ingredient on the shelf of the store. I pick it up if its worth the buck and then come home and break my head on how to use it up!

Apart from these two categories, recipes are also born out of leftovers!Bits and pieces of vegetables in the fridge, small quantity of ingredients that needs to be used etc.

Thankfully the Recipe ReDux team chose the third category for the theme this month,asking us to come up with a healthy dish from the ‘treasure’ we find in our cupboard, freezer, fridge, pantry.

I had this red capsicum and a small piece of green capsicum, a small portion of paneer/Indian cottage cheese in the fridge waiting to be used up and I decided to use it up for this challenge. And baking seemed the best option as this dish could be a part of the Fire up your oven baking marathon as well.I have used whole wheat flour for the rolls and the capsicum and paneer in the stuffing.

Surprisingly, this savory bake was a hit with Lil Angel. She liked the filling and had it with her evening glass of milk.I had this with a little Barley- vegetable soup for dinner which proved to be a very filling meal.

I used:

For the rolls:

Whole wheat flour- 1 1/2 cups
Instant yeast-1/2 teaspoon
Vital wheat gluten-1 teaspoon[optional]
Sugar-1/2 teaspoon
Salt-1/2 teaspoon
Luke warm water- 1/2 cup + extra if needed
Oil- 1/8 cup

For the filling/ stuffing:

Capsicum- 1, finely chopped[I used 1 red and half a green one]
Onion-1, finely chopped
Paneer-1/4 cup, crumbled
Kalonji/ Nigella seeds-1/4 teaspoon
Chili powder- 1/2 teaspoon
Salt to taste
Coriander leaves- a handful

Other ingredients 

Milk for brushing
Butter for brushing [optional]
Sesame seeds for topping

Heat oil in a pan and add the kalonji.After a few seconds, add the capsicum and onion.Saute till the onion is soft. Put in crumbled paneer.

Add chili powder, salt and mic well. Put in chopped coriander. Saute on low flame for a few minutes. Remove from pan and transfer the mixture onto a plate . bowl. Let it cool.

In a bowl take the wheat flour, gluten, yeast,salt and sugar. Mix.

Add the oil. and give it a mix. Add water little by little and knead to get a smooth ,elastic dough. Knead for at least 10-15 minutes. Transfer the dough into an oiled bowl, turning it around the bowl to coat the dough with oil.

Cover and set aside to double in volume. Punch down and divide into 5 portions.

Roll out a ball into a rectangular sheet.Place a portion of the filling as shown.Roll it sealing the edges. From the center cut strip of
the lower end and brush with the flour paste[ Mix a tablespoon of APF in
water to make a thick paste]. Take each strip and place over the rolled
surface as shown in the pic below.
Repeat the same with the remaining dough. Cover with a damp cloth and set aside for an hour.

During the last 10 minutes of the rise, pre heat the oven to 180
degree C. Brush the rolls with milk and sprinkle sesame seeds on top and
press gently[which I forgot to do!]. Place in the pre heated oven and bake at 180 degree C for 15-
20 minutes or till the top is brown.

Once the rolls are out of the oven, brush with butter and let it cool .

Capsicum and paneer stuffed rolls are ready to be served….