First, prepare a paste with flour and a little bit of water. This paste will serve to seal the rolls.
Shred the paneer in a grater. Cut all the vegetables into small cubes.
In a large bowl put the shredded paneer with the vegetables. Add cumin powder, ground black pepper, finely chopped fresh green chilli and salt. Mix everything well with a spoon.
Cut the phyllo pastry into squares of 15cm x 15cm approximately.
As phyllo pastry is very thin and easy to break, I use two square pieces one on top of the other to reinforce them.
Put the filling in a corner (as in the photo) of the phyllo and fold the corner over the filling. Fold over the sides and roll it up. Brush with the flour paste the edges and seal it tightly. Repeat with the remaining phyllo.
While forming the rolls, cover them with a slightly damp cloth. This will prevent them from drying out.
When you have all the rolls ready, fry them in plenty of oil until golden on both sides. Remove and allow them to drain the excess oil on a kitchen paper before serving.
Serve them hot with mint chutney or ketchup.
