Mughlai Roll [font="][/font][font="][/font] 2 pieces Indian Cottage Cheese(cubes) ¼ tsp. Garam masala 1 cup Gram flour 2 nos. Onion 1 no. Potato(boiled) ¼ tsp. Red Chilies(powder) Salt to taste 2 nos. Tomato 2 tbsps. Vegetable Oil 2 nos. Green Chilies 1 tsp. Coriander Seeds(powder) ¼ tsp. Turmeric Powder Method 1. Make a batter by mixing besan and salt with water to a pouring consistency(like dosa batter) 2. Heat oil in a pan and add green chilis and chooped onions in it, saute for 2-3 min before adding chopped tomatoes in it, fry till the tomatoes turns soft. 3. Add red chili powder, turmeric powder, corriander powder, garam masala and salt continue frying for another 2-3 min. 4. Add boiled potatoes and grated paneer in it and mix well, keep the filling aside. 5. Make a pan cake by using the basen batter and oil, Place the filling in the center of the pan cake and roll it when the pancake turns a little golden. 6. Garnish it with corriander leaves and serve hot with chutney.