Paneer Roll Recipe

Paneer Roll Recipe

If there’s one street food that never fails to tantalize taste buds and evoke a sense of comfort, it’s the ever-popular Paneer Roll. This delectable Indian snack boasts a harmonious blend of succulent paneer, vibrant vegetables, and aromatic spices, all encased in a warm, pillowy wrap. Whether enjoyed on the go or savored in the comfort of your home, Paneer Rolls are a culinary delight that captivate the senses.

For the Paneer Filling:

  1. 250 grams of Paneer (cottage cheese), crumbled
  2. 1 medium-sized onion, finely chopped
  3. 1 medium-sized tomato, finely chopped
  4. 1/2 cup of bell peppers (capsicum), finely chopped
  5. 1/2 cup of carrots, finely grated
  6. 2-3 green chilies, finely chopped (adjust to taste)
  7. 2 cloves of garlic, minced
  8. 1-inch piece of ginger, grated
  9. 1/2 teaspoon of cumin seeds
  10. 1/2 teaspoon of turmeric powder
  11. 1 teaspoon of red chili powder (adjust to taste)
  12. 1 teaspoon of garam masala
  13. Salt to taste
  14. 2 tablespoons of oil for cooking

For the Roti (Wrap):

  1. 1 cup of whole wheat flour
  2. Water (for kneading)
  3. 1 tablespoon of oil or ghee (optional)
  4. Extra flour for dusting

For the Chutney/Sauce (Optional):

  1. Mint chutney or tamarind chutney for spreading on the roti

For Cooking (Optional):

  1. Butter or oil for cooking the Paneer Rolls

For Garnish (Optional):

  1. Fresh coriander leaves, chopped
  2. Lemon wedges


Paneer Filling:

  1. Prepare the Paneer: Start by crumbing the paneer. You can do this by mashing it with your hands or using a grater. Set the crumbled paneer aside.
  2. Sauté the Aromatics: Heat 2 tablespoons of oil in a pan over medium heat. Add cumin seeds and let them splutter. Then, add minced garlic and grated ginger. Sauté for a minute until they release their aroma.
  3. Add Onions: Add finely chopped onions to the pan. Sauté until they turn translucent and slightly golden brown.
  4. Add Tomatoes and Spices: Add finely chopped tomatoes, green chilies, turmeric powder, red chili powder, garam masala, and salt to the pan. Cook until the tomatoes become soft and the mixture starts to come together.
  5. Incorporate Vegetables: Add finely chopped bell peppers and grated carrots to the mixture. Sauté for a few more minutes until the vegetables are cooked but still retain their crunch.
  6. Mix in the Paneer: Add the crumbled paneer to the pan. Gently mix it in with the vegetable and spice mixture, ensuring the paneer is evenly coated.
  7. Final Seasoning: Taste and adjust the seasoning if needed. You can add more salt or spices according to your preference. Cook for a few more minutes until everything is well combined. Remove from heat and set the filling aside.

Roti (Wrap):

  1. Prepare the Dough: In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead until you have a smooth, pliable dough. Optionally, you can add a tablespoon of oil or ghee to the dough for added richness.
  2. Divide and Roll: Divide the dough into equal-sized portions and roll them into balls. Roll out each ball into a thin, round roti using a rolling pin. Use a bit of extra flour for dusting if needed.
  3. Cook the Roti: Heat a tava or griddle over medium-high heat. Cook each roti on the tava, flipping it when you see small bubbles forming. Cook until both sides have light golden spots.

Assembling the Paneer Rolls:

  1. Prepare the Workstation: Clear a clean, flat surface to assemble the Paneer Rolls. Have the cooked rotis, prepared paneer filling, and optional chutney or sauce ready.
  2. Spread Chutney (Optional): If using chutney or sauce, spread a thin layer evenly over the surface of the roti. This adds an extra burst of flavor.
  3. Place Paneer Filling: Take a generous portion of the prepared paneer filling and place it in the center of the roti, spreading it out in a line or rectangular shape.
  4. Fold and Roll: Carefully lift one edge of the roti and gently fold it over the paneer filling. Continue rolling the roti, enclosing the filling in a tight, cylindrical shape.
  5. Secure the Ends: To prevent any filling from spilling out, fold the sides of the roti inwards toward the center of the roll.
  6. Final Roll: Once the sides are folded in, continue rolling until the entire Paneer Roll is sealed.
  7. Optional Grilling or Cooking (If Preferred): If you’d like to add an extra touch, you can lightly grill or cook the assembled Paneer Rolls on a hot griddle with a touch of butter or oil. This step is optional but can add a nice crispiness to the exterior.
  8. Slice and Serve: Using a sharp knife, carefully slice the Paneer Roll into smaller pieces. You can cut it into bite-sized portions or larger sections, depending on your preference.
  9. Garnish (Optional): Sprinkle fresh chopped coriander leaves on top of the Paneer Rolls for a burst of color and added flavor. You can also serve with lemon wedges for an extra zing.

Grilling the Paneer Rolls (Optional):

  1. Preheat the Grill:
    • If you’re using an outdoor grill, preheat it to a medium-high heat. If you’re using an indoor grill pan or stovetop grill, preheat it over medium-high heat.
  2. Prepare the Paneer Rolls:
    • Ensure that your assembled Paneer Rolls are ready for grilling. If they’ve been refrigerated, allow them to come to room temperature for even cooking.
  3. Grease the Grill:
    • Lightly grease the grates of the grill with a little oil or cooking spray. This will help prevent sticking.
  4. Place the Rolls on the Grill:
    • Carefully place the assembled Paneer Rolls onto the preheated grill. Ensure they are positioned seam-side down to prevent them from unraveling.
  5. Grill Each Side:
    • Grill the rolls for about 2-3 minutes on each side, or until they develop grill marks and a nice golden-brown color. Use a spatula to gently flip them.
  6. Check for Doneness:
    • Keep an eye on the Paneer Rolls to prevent overcooking. They should be heated through, with a slightly crispy exterior.
  7. Remove from Grill:
    • Once the rolls have reached your desired level of grilliness, carefully remove them from the grill using tongs or a spatula.
  8. Let Them Rest:
    • Allow the grilled Paneer Rolls to rest for a minute or two. This helps to set the flavors and makes them easier to handle.
  9. Serve and Enjoy:
    • Serve the grilled Paneer Rolls hot. They can be enjoyed on their own or with your favorite chutney or sauce.

Serving Suggestions:

  1. Chutney or Sauce: Serve Paneer Rolls with a side of mint chutney, tamarind chutney, or any of your favorite dipping sauces. These add an extra layer of flavor and complement the rolls beautifully.
  2. Yogurt Raita: A cooling yogurt-based raita with cucumber, mint, and a touch of cumin can be a refreshing accompaniment to the spiciness of the Paneer Rolls.
  3. Salad: A simple side salad of fresh, crunchy vegetables with a squeeze of lemon and a sprinkle of chaat masala can provide a lovely contrast to the warm, savory rolls.
  4. Pickles: A small serving of tangy Indian pickles, like mango pickle or mixed vegetable pickle, can add a burst of bold flavor to the meal.
  5. Lemon Wedges: Provide lemon wedges on the side for those who enjoy an extra zing of citrusy goodness.
  6. Sliced Onions and Green Chilies: Sliced onions and green chilies marinated in a bit of salt and lemon juice can serve as a zesty condiment.
  7. Mint Chutney and Tamarind Chutney: Offer a variety of chutneys for guests to choose from, allowing them to customize the flavor profile of their Paneer Rolls.
  8. Garnish with Fresh Herbs: Sprinkle some fresh chopped coriander leaves on top of the Paneer Rolls just before serving. This adds a pop of color and a burst of fresh flavor.
  9. Accompany with Beverages: Pair Paneer Rolls with a refreshing beverage like a tall glass of mint lemonade, a cold lassi, or a hot cup of masala chai.
  10. Rice or Quinoa: For a more substantial meal, serve Paneer Rolls alongside a side of fragrant steamed rice or fluffy quinoa.

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