Credits: salonikukreja/ Instagram
For Pancakes: - 250 grams paneer -1 tbsp cornflour - 3 teaspoons soy sauce - 2 teaspoons vinegar - 2 tablespoons schezwan sauce - 1 tbsp ketchup - 1 green onion - 3 cloves of garlic - 1 inch thumb of ginger - 2 teaspoons brown sugar - pinch of white pepper - salt to taste - 1/2 carrot - 1/2 pepper - 1/2 purple cabbage
Credits: salonikukreja/ Instagram
For Dipping Sauce - Soy Sauce 2 Tbsp - Sesame Oil 1/2 Tsp - Rice Wine Vinegar 1.5 Tsps - Brown Sugar 2 Tsps - Ginger Juice 1 Tsp - Green Onion 1 Tbsp - Sesame Seeds 1/4th Tsp
Credits: salonikukreja/ Instagram
Combine crumbled paneer with cornflour, salt & pepper.
Credits: salonikukreja/ Instagram
Cook the paneer mixture till the paneer gets nice browning. Then add soy sauce, vinegar, Schezwan sauce, ketchup, sliced green onion (white part), chopped garlic, grated ginger & brown sugar. Cook it until well-mixed and seasoned to taste. Then take it off heat and add your vegetables (carrot, bell pepper, purple cabbage) to a pan.
Credits: salonikukreja/ Instagram
Brush a non-stick pan with oil, soak rice paper sheets in water, place one sheet in the pan, add the paneer mixture, cover with another rice paper sheet, and fry until crispy on both sides.
Credits: salonikukreja/ Instagram
Sprinkle with chopped green onions and sesame seeds for garnish.
Credits: salonikukreja/ Instagram
For the dipping sauce, mix soy sauce, sesame oil, rice wine vinegar, brown sugar, ginger juice, chopped green onion, and sesame seeds.
Credits: salonikukreja/ Instagram
Serve the Paneer Veggie Rice Paper Pancakes with the flavourful dipping sauce.
Credits: salonikukreja/ Instagram
Enjoy your rice paper paneer veggie pancakes!
Credits: salonikukreja/ Instagram