Ingredients

Red Velvet Roulade
1/2 cup gram flour
1/4 cup whole wheat flour
1/4 cup oat flour
1/4 cup rice flour
1/4 cup Semolina
1/4 cup Yoghurt
1/2 cup beetroot puree
1 tsp Ginger-Garlic paste
Salt & pepper

1st Filling

Pinch of asafetida
1/2 tsp Cumin Seeds
1 tsp Ginger-Garlic paste
1 Onion chopped
1/2 cup Tomato puree
2 cup Spinach puree
1 cup Broccoli (grated)

2nd Filling

1 cup Paneer (grated)
Basic spices

3rd Filling

3 tbsp Cashews (roasted)
1/4 cup Sweet corn (boiled)
2 tbsp Raw mango (finely chopped)
2 tbsp Pomegranate seeds
1 tbp Lemon Juice
Chilly powder
Garam Masala
2 tbspn Roasted poppy seeds (for garnish)

Mousse

2 tbsp Mint chutney
1/4 cup whipped cream (without sugar)
Piping bag (with star nozzle)

Extra

10 Disposable droppers
1/2 cup Mayonnaise
Mint Leaves (for garnish)

Instructions

1.Mix all the ingredients together adding sufficient water to get a thick batter consistency.
2.Let the batter sit for 15 minutes.
3.Heat a non-stick tava & spread the batter with the help of a ladle.
4.Cook the crepe on medium heat brushing butter on both sides (Repeat with remaining batter).

Filling

1.Heat oil in a pan.
2.Add in asafetida, cumin seeds, ginger- garlic paste, onions & tomato puree.
3.Add broccoli & sauté for 2 minutes.
4.Add in spinach puree.
5.Cook for 5-6 minutes & keep aside.
6.In a bowl add the grated paneer, add seasoning & keep aside.
7.In a mixing bowl add cashews, raisins, sweet corn & pomegranate seeds.
8.Add in 1 tsp mayonnaise, mix well & keep aside.

Mousse

1.In a mixing bowl add 1 tbsp mint chutney.
2.Add in 4 tbsp whipped cream.
3.Mix lightly.
4.Fill in star nozzle piping bag & keep in the fridge.

Plating

1.Take a crepe & spread spinach paste on half of the pancake.
2.Spread paneer filling on the other half.
3.Add in corn & cashew mixture.
4.Roll & cut into roundels.
5.Garnish with chutney mousse.