Click on the image, above to submit to Pinterest.
Paneer Roll
Paneer Roll is a traditional Indian recipe for a classic vegetarian snack or light lunch of flatbreads stuffed with crumbled paneer with a lightly-spiced tomato-based sauce. The full recipe is presented here and I hope you enjoy this classic Indian version of: Paneer Roll.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Makes:
4
Rating: 
Tags : Vegetarian RecipesBread RecipesCheese RecipesIndian Recipes
This is an Indian snack or light lunch of a tongue-tickling spicy masala of grated paneer wrapped in
chapatischapati or paratha These are based on either chapatis or parathas as a wrap with a spicy paneer-based mixture as a filling.
Ingredients:
Ingredients For the Filling Masala:
225g (1 cup) crumbled or grated Paneer
2 tbsp finely-chopped Coriander (cilantro) Leaves
1 medium Onion, finely chopped
1 Green Chilli, finely chopped
1/2 tsp
ginger-garlic paste
1/2 tsp Cumin Seeds
1/4 tsp
garam masala
1/2 tsp Red Chilli Powder
1 tsp Coriander Powder
2 tsp
tomato ketchup
Salt, to taste
1 tsp Oil
Ingredients For the Roll:
4
chapatischapatis or parathas
50g cheese, grated (optional)
1 Cup Lettuce or Cabbage, finely shredded
4 tsp
Mint Chutney
Oil for shallow frying
Method:
Prepare the chapatis or parathas according to their respective recipes. If making parathas I would recommend a plain paratha, an aloo paratha or laccha parathi.
For the crumbled paneer filling: Place a pan or wok over low heat. Add the oil and when hot scatter over the cumin seeds. When they start to splutter add the chopped onion and fry until it browns lightly (about 4 minutes). Now stir in the ginger-garlic paste and fry for 30 seconds.
Scatter over the red chilli powder, coriander powder and garam masala then stir in the tomato ketchup, coriander leaves and green chilli. Stir well to combine. Take off the heat and stir in the crumbled paneer then season with salt to taste. Divide the mixture into 4 portions.
Heat a tava or non-stick frying pan over medium heat. Spread 1/2 tsp oil on both sides of your chapati, add to your pan and cook for 20-30 seconds per side. Transfer the warmed chapati to a plate and spread 1 tsp of your mint chutney over it. Place one portion of the filling in the centre and spread lengthways. Sprinkle 2 tsp grated cheese and 4 tbsp of the shredded lettuce or cabbage over the top. Fold up the bottom end of the flatbread then roll the chapati to enclose the filling as a long, cylindrical, tube.
Repeat with the remaining flatbread and filling.
Serve with tomato and chilli chutney.
