Paneer Roll

Paneer Rolls, the name itself is alluring. These are very simple and easy to make. Pack it up for lunch or even enjoy it as a snack.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 10 mins, Cooking –  25 mins, Total – 35 mins

Servings: makes 4-5 rolls


  1. Filling –
    • Paneer (Indian Cottage Cheese) – 200 grams (grated or crumbled)
    • Onion – 1 medium (finely chopped)
    • Capsicum – 1/2 cup (finely chopped)
    • Carrot – 1/2 cup (grated)
    • Green Chilli – 1 (finely chopped)
    • Cumin Powder – 1/2 tsp
    • Dry Mango Powder (Amchur Powder) – 1/2 tsp
    • Black Pepper Powder – 1/4 tsp
    • Oil – 2 tbsp
    • Salt to taste
  2. Rotis –
    • Wheat Flour – 1 cup
    • Oil – for shallow frying the rotis
    • Water – to knead the dough
    • Salt to taste
  3. Chutney – recipe here.

PS: 1 Cup = 250 ML.

How to make Paneer Roll:

  1. Heat oil in a pan or a kadai. Add onions, capsicum and green chillies. Cook till onions are translucent
  2. Add grated carrot. Cook for 2-3 mins on medium flame
  3. Add paneer, cumin powder, dry mango powder, black pepper powder and salt. Cook for another 2-3 mins on medium flame. Paneer filling is ready. Keep aside
  4. Take wheat flour in a bowl. Add water as required and make a smooth and soft dough. Keep aside for 15 mins
  5. Divide dough into four equal portions or as desired. Make round balls
  6. Dust the ball with flour and roll it to make a thin roti (it should not be thick)
  7. Heat a tawa or a pan. Place the roti and cook still you get the brown spots. Flip the roti and spread some oil
  8. Similarly repeat on the other side. Cook from both the sides till golden brown
  9. Remove it and keep it in a container covered to keep it warm and not turning hard. Similarly prepare rest of the rotis
  10. Now take a roti and place on a flat surface. Spread some chutney
  11. Place the paneer filling in the center and roll it, you also roll it in a foil or a butter paper
  12. Your Paneer Rolls are ready. Serve hot.


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