Cheesy Broccoli Cigar Rolls – Atithi Sarwade
Ingredients
For Filling
- Broccoli, cut into small florets – 250 g
- Olive oil – 1 Tbsp
- Minced garlic – 1 Tbsp
- Salt – to taste
- Mixed herbs – 1 Tsp
- Chilli flakes – 1 Tsp
- Peri peri masala – 2 Tbsp
- Mozzarella cheese, grated – 1 Cup
- Processed cheese, grated – 2 Cubes
Ingredients
For Rolling
- Spring roll sheets
- Cornflour slurry (for sealing)
Ingredients
For Frying
- Oil – for deep frying
How to make
Blanch the broccoli florets in boiling water for 2–3 minutes with a pinch of salt and a little sugar. Transfer to cold water, drain, and keep aside.
Heat olive oil in a pan. Add minced garlic and sauté until light golden.
Add the blanched broccoli and cook for 3–4 minutes.
Add salt, mixed herbs, chilli flakes, and peri peri masala. Sauté for 1 minute.
Transfer the mixture to a bowl, add the mozzarella and processed cheese, and mix well.
Place the filling on one end of a spring roll sheet and roll tightly.
Apply cornflour slurry on the edges to seal the roll.
Heat oil and fry the rolls on medium-low flame until golden brown and crispy.
Other option - Air fry at 180°C for 15–20 minutes or until golden and crisp.
Serve hot with tomato ketchup or your favourite dip.