Food Blogs
Tandoori Mushroom and Paneer Baguette
Fresh and warm hot dog rolls packed with a peppy stuffing of mushrooms and paneer flavoured in tongue-tickling tandoori style, with a spicy chilli-garlic paste, tandoori masala and dried fenugreek leaves. It is the topping of mayonnaise and ketchup, which reminds us that we are having a hot dog based treat and not a pure tandoori fare! Indeed, the Tandoori Mushroom and Paneer Open Roll is an amazing snack that treats our palate to tandoori magic in an easy-to-prepare form.
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| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
MetricUS Imperial
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Ingredients
For The Tandoori Mushroom and Paneer Stuffing
- 2 tsp tandoori masala
- 1 cup chopped mushrooms khumbh
- 3/4 cup chopped paneer cottage cheese
- 1 tsp Cornflour
- 1/2 cup of milk
- 2 tsp Oil
- 1/2 cup sliced onions
- 1 tsp dried fenugreek leaves kasuri methi
- salt to taste
To Be Ground Into A Smooth Chilli-garlic Paste
- 4 whole dry kashmiri red chillies
- 4 garlic cloves lehsun
- 1 tbsp roughly chopped ginger adrak
- 2 tsp coriander-cumin seeds powder dhania-jeera
- 2 tbsp Oil
For The Topping
- 8 tsp mayonnaise
- 4 tsp Tomato ketchup
Ingredients
For The Tandoori Mushroom and Paneer Stuffing
To Be Ground Into A Smooth Chilli-garlic Paste
For The Topping
|
Rate this recipe!
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Instructions
For the tandoori mushroom and paneer stuffing
- Combine the cornflour and milk in a small bowl, mix well and keep aside.
- Heat the oil in a deep non-stick pan, add the onions and sauté on a medium flame for 1 minute.
- Add the prepared chilli-garlic paste and kasuri methi and sauté on a medium flame for 1 minute.
- Add the mushrooms, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally or till the mushrooms turn soft.
- Add the paneer, mix gently and cook on a medium flame for 1 minute.
- Add the cornflour-milk mixture, tandoori masala and salt, mix gently and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside.
How to proceed
- Place the hot dog rolls on a clean, dry surface and horizontally cut them into 2 halves.
- Scoop out the centers of each hot dog halve and brush some butter evenly on each halve.
- Bake in a pre-heated oven at 180°c (360°f) for 5 to 7 minutes or till crisp and light brown in colour.
- Reheat the stuffing and stuff each hot dog roll with ¼th portion of the stuffing.
- Top each halve with 2 tsp of mayonnaise and 1 tsp of tomato ketchup evenly over it.
- Serve immediately.
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