Ingredients

• 3 large, thick, juicy carrots
• 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.