Twisted Paneer Parcels of Deliciousness

Instructions

1. Heat some oil in a frying pan over high heat until very hot, add paneer, turn the heat down slightly. 
2. Fry paneer until it starts to brown at the edges, turn it over and brown on each side, remove from pan, drain on kitchen paper, and set aside
3. Blitz the spring onions, coriander, mint, and green chilli in the food processor, set aside.
4. Heat oil in a saucepan over medium heat, add the onion, and sauté until soft but not browned.
5. Add ginger and garlic and bay leaves, cook for a further 2 minutes, add the ground coriander and continue to cook for 2 minutes.
6. Add the yoghurt and sauté for another couple of minutes until the yoghurt starts to separate. 
7. Add the blitzed coriander and mint paste, turn the heat to a simmer and cook for another 5 minutes.
8. Add the paneer, peas, and salt, mix well and continue to cook for a few more minutes making sure there is no moisture in the pan and the mixture is quite dry. Set aside to cool
9. Once the mixture is cooled, spread a spring roll wrapper on a flat surface in front of you and place 1 tablespoon of filling in the centre.
10. Lift all the sides to cover and tie with a chive to make a neat little pouch; continue to make until all the filling is used up.
11. In a saucepan with hot oil, deep fry the pouches until golden, crispy, remove, and drain on kitchen paper.
12. Arrange crispy golden pouches on a serving dish and serve with your favourite chutney