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3 large, thick, juicy
1 tbsp coriander leaves, finely chopped
1 tbsp cabbage, finely chopped
1/4 cup paneer, grated
3 slices cheese
1 tsp green chutney
Salt and pepper to taste
How to Make Carrot Folds
Peel and snip off top and bottom of each carrot.
Put in a pan with a glass of water and bring to a boil.
Simmer, covered for 2 minutes, till carrots are just tender.
Drain and cool till they can be handled.
Make very thin, long, flat sheet like slices lengthwise.
Mix cabbage, coriander, paneer, salt and pepper.
Place one such slice on a work board.
Brush with chutney and place 1 tsp of prepared mixture at the centre of the slice.
Spread mixture in central one third area of slice, leaving equal thirds on both ends.
Place a part of a slice of cheese to fit over mixture.
Carefully fold both ends over mixture.
Place another piece of cheese over folded carrot if desired.
Secure in place with a toothpick and carefully transfer to a tray.
Repeat for all remaining slices, mixture and chutney.
Place tray in refrigerator to chill.
Serve as a salad or side dish at high tea.
Can be stored for 4-6 hours in fridge.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.