If you make the paneer yourself, it will be best to start six to seven hours earlier. You can make it for example according to this recipe, and then place the paneer in a kitchen towel under weight, so that it gets firm.

Put the flour in a big bowl, add salt, yoghurt and the oil as well. Mix it all well. When you have a nice paste, start slowly pouring water into the dough while kneading. Keep on kneading, not only until the water is all in and mixed but a good time more, about 15 minutes, so that the dough gets really soft. It should not be sticky anymore at all. Now put just a spoon of oil into a bowl, spread it well and put the dough into it. Cover the bowl and place it aside.

Wash the potatoes and place them in a pot with water on the stove for boiling. In the meantime you can make further preparations. Wash bell pepper and cabbage and either cut them in small pieces or grate them. Take your paneer and grate that as well. Wash the coriander and pick off the leaves and small stems. Take out the big stems of the spinach leaves as well, as they are too hard and bitter.

By now your potatoes should be boiled and soft. Pour out the water, peel the potatoes and mash them in a bowl. Mix the other vegetables in there, add salt, spices and the juice of the lemon. Add the coriander leaves, too, and mix everything well.

Next, you need half a liter of hot water and add half a teaspoon of salt into it. When the salt has dissolved, dip the spinach in the hot water. Take it out after half a minutes and place the leaves on a napkin to dry.

Now we get back to the dough. Knead the dough again nicely before using it. Tear it into 35 pieces and roll them into balls. Take one of these balls and a rolling pin and roll it out to an oval-shaped flat form. It should be quite thin, about 2 millimeters.

Take two spinach leaves and place them in the middle of the dough oval. One should be half on top of the other one. Separate the vegetable mix which we will use for filling into 35 equal parts. Place one of these onto the spinach leaves inside the dough.

Wrap the dough up and close it all around the vegetables and spinach. If the ends don’t stick, you can apply a few drops of water with a wet finger to make them close neatly. When closed, roll the spinach-paneer roll with the palm to make it stick really tight and well.

This was the preparation – now all that is left is to bake them. While we deep-fried our batch of rolls by heating up oil, slowly putting them in and frying them until they were golden, you can also use your oven. Heat it up on 200 degrees centigrade and place them in for about fifteen minutes. Turn them in between to bake them evenly and check on them from time to time. When they are crispy on the outside, they are ready!

Enjoy!