Poha Roulade

Poha Sheet: Wash poha quickly and rest for 5 minutes.

Blend poha, spinach, salt, green chilli, rice flour and cornflour into a smooth batter.

Adjust consistency to a thick dosa batter.

Grease a steaming plate lightly.

Spread batter evenly into a thin layer (3–4 mm thick).

Steam for 8–10 minutes on medium heat until set.

Cool slightly and keep covered with a damp cloth.

Paneer Hung Curd Filling: Mix all ingredients into a smooth spreadable filling.

Bell pepper n Carrot Filling: Heat butter. Sauté carrot and bell pepper for 2–3 minutes. Add salt and cumin powder. Cool completely.

Roasted Red Bell Pepper Sauce: Roast bell pepper until lightly charred. Remove skin. Blend with garlic, olive oil, salt and lemon juice. Strain for a silky sauce.

Assembly: Place the green poha sheet on butter paper. Spread the paneer curd filling evenly. Spread the carrot filling over it. Roll tightly into a log. Refrigerate for 30 minutes. Slice into 1-inch rounds.

For Tuile: Used the same poha batter n baked till crisp