So this is the first time we will be participating at the school fair. I had a rough plan to make cookies and cakes for the same but I was wondering if I could make something spicy or savory because that is the sort of food people would probably prefer at such an event. Eventually I settled for sauteed paneer, Schezwan Rice and Schezwan Rolls. I haven’t shared it here so here we go.
I have always loved the Chinese cuisine, but what I also love is the Indian twist we give to the traditional Chinese dishes. Here is how the Schezwan dumplings got a veggie, fried twist (perhaps our logic is why make something healthy when you can fry it?) Here is how I made this Chinese dish with its many twists.
For the dough:
Refined flour 3 cups, butter 2 tsps, cumin powder and salt.
For the filling: Green bell pepper 3-4, Cabbage: 1/4 kilo, Onion 2-3, Cheese: Mozzarella 2-3 cups Schezwan Sauce (I prefer Ching’s Schezwan Chutney)
Knead the dough by first mixing the dry ingredients, then mixing the butter and then water for a soft but still roll-able consistency. For the filling, just julienne the onion, bell pepper and cabbage, saute in a wok, and add the grated Mozzarella Cheese. Then add the schezwan sauce and mix.
Roll the flour into small puris, you can dry flour if the butter doesn’t allow you to roll them. Add spoonful of the filling and wrap the dough into a roll.
Shallow fry them and serve them hot.