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      Paneer Roll

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      Time45 Min
      DifficultyIntermediate
      Serves1

      Paneer roll is one of the most loved snack dishes in the Indian household. It can also be served along with the main course for luncheon, and dinner depending upon your mood! Paneer roll is a famous street-side dish that can be relished along with spicy chutneys and sauces. The paneer roll recipe can be made in a variety of different ways depending upon the ingredients you have and your taste pre ... ferences. The authentic Indian ‘paneer roll ki recipe’ requires some prep work to prepare the perfect paneer roll like making chutney, marinating the stuffing, salad topping, etc. How to make paneer roll depends on the variety you want to try, if it's paneer kathi roll recipe, paneer tikka roll recipe, paneer makhani roll recipe, etc. However, the main ingredients required to make paneer roll includes paneer, choice of veggies, hung curd, spices, atta dough, green chutney, and oil. Marinating the paneer and veggies plays an important role in getting the perfect taste of a street style paneer roll. It’s best to use Greek yoghurt or hung curd for the margination to get a perfect consistency. The outer dough is made of the whole wheat atta dough which is a healthier version as compared to plain flour dough. You can serve this finger-licking paneer roll along with homemade sauces or green chutney as a side dish! Paneer roll is a versatile dish that is popular amongst kids and is also enjoyed by adults! This authentic paneer roll recipe becomes easier to make if you have some leftover atta dough!

      Nutrition Info. (per serving)

      ProteinFatCarbsFibre580 Cal580 Cal580 Cal580 Cal
      • 23gProtein
      • 14gFat
      • 69gCarbs
      • 23gFibre

      Ingredients

      Fruits & Vegetables

      Beetroot

      Beetroot

      1 small piece

      Sambar Onions/shallots Peeled

      Sambar Onions/shallots Peeled

      0.25 cups

      Onion

      Onion

      1 cup

      Capsicum Green-regular

      Capsicum Green-regular

      1 small piece

      Capsicum Yellow (regular)

      Capsicum Yellow (regular)

      1 large piece

      Capsicum Red-regular

      Capsicum Red-regular

      1 small piece

      Zucchini Green

      Zucchini Green

      1 small piece

      Mint W/o Roots

      Mint W/o Roots

      0.25 cups

      Ginger

      Ginger

      1 small piece

      Tomato

      Tomato

      1 small piece

      Dry Grocery

      Synthetic/white Vinegar

      Synthetic/white Vinegar

      0.5 teaspoons

      Mustard Oil

      Mustard Oil

      0.5 teaspoons

      Gram Flour/besan

      Gram Flour/besan

      1 pinch

      Yellow Chilli Powder

      Yellow Chilli Powder

      1 pinch

      Black Salt

      Black Salt

      0.5 teaspoons

      Salt

      Salt

      1.75 teaspoons

      Coriander Powder

      Coriander Powder

      0.5 teaspoons

      Turmeric Powder

      Turmeric Powder

      0.75 teaspoons

      Kasuri Methi

      Kasuri Methi

      1 pinch

      Cashewnut (2 Piece Split)

      Cashewnut (2 Piece Split)

      2 units

      Watermelon Seeds

      Watermelon Seeds

      0.75 teaspoons

      Red Chilli Powder (kashmiri)

      Red Chilli Powder (kashmiri)

      0.75 teaspoons

      Paprika Powder

      Paprika Powder

      1 pinch

      Aromat Powder

      Aromat Powder

      0.5 teaspoons

      Deggi Mirch Powder

      Deggi Mirch Powder

      1 pinch

      Red Chilli Flakes

      Red Chilli Flakes

      1 pinch

      Oregano Herbs

      Oregano Herbs

      1 pinch

      Refined Oil

      Refined Oil

      2.5 teaspoons

      Chat Masala

      Chat Masala

      1 pinch

      Amchur Powder

      Amchur Powder

      1 pinch

      Atta

      Atta

      1 cup

      Bay Leaf

      Bay Leaf

      0.5 leafs

      Black Cardamom

      Black Cardamom

      1 unit

      Garam Masala

      Garam Masala

      1 pinch

      Slim Milk

      Slim Milk

      2 teaspoons

      Honey

      Honey

      0.25 teaspoons

      Apple Cider Vinegar

      Apple Cider Vinegar

      0.25 teaspoons

      Dairy

      Curd

      Curd

      0.5 cups

      Paneer

      Paneer

      1 cup

      Menu Item

      Ginger Garlic Paste

      Ginger Garlic Paste

      1 teaspoon

      Tomato Puree

      Tomato Puree

      0.75 tablespoons

      Other

      Jeera Powder

      Jeera Powder

      1 teaspoon

      Green Chillies

      Green Chillies

      1.5 units

      Garlic

      Garlic

      6 pieces

      Coriander Leaves

      Coriander Leaves

      1 cup

      Lemon Juice

      Lemon Juice

      0.5 teaspoons

      Water

      Water

      4.5 tablespoons

      Ice Cube

      Ice Cube

      1 unit

      Red Chilli Paste

      Red Chilli Paste

      1 teaspoon

      Directions
      1
      In a bowl, add Beetroot, Vinegar, Madras Onion and soak overnight.
      2
      Take a muslin cloth, put Curd on center and hang in a cool place for 2hrs.
      3
      Heat Oil in pan. Add Besan and toss till aromatic.
      4
      In a mixing bowl, add Hung Curd, Mustard Oil, Yellow Chilli Powder, Black Salt, Salt, Coriander Powder, Cumin Powder, Turmeric, Ginger Garlic Paste, Kasuri Methi, Bhuna Besan, Green Chilli and mix it well.
      5
      Add Paneer rectangular strip and toss it well and keep for 2-4 hrs marination.
      6
      In a heavy bottom vessel, add Water, Cashews, Magaz and bring to boil. Stain it and keep aside.
      7
      In a baking tray, put Garlic and place it in an oven for roasting at 180 degrees for 8 mins. Remove it from the oven allows it to cool.
      8
      Take it out to a blender and make a fine powder.
      9
      Remove it to a bowl and keep aside.
      10
      In a mixing bowl, add Kashmir Chilli Powder, Salt, Paprika, Aromat, Roasted Garlic Powder, Deggi Mirch Powder, Chilli Flakes, Cumin Powder, Oregano and toss it well.
      11
      Remove it to a bowl and keep aside.
      12
      Heat Oil in pan. Add chopped Garlic and saute till fragrance.
      13
      Add julienne Onion and saute.
      14
      Add julienne Green Pepper, Red Pepper, Yellow Pepper, Green Zucchini and saute till soft.
      15
      Remove it from heat. Add Fajita Spice Mix, Salt, chopped Coriander and toss it well.
      16
      Remove it to a bowl and set aside.
      17
      Heat Oil in a pan. Add Cardamom, Bayleaf and saute.
      18
      Add sliced Onions and saute.
      19
      Add boiled cashew and magaz and saute.
      20
      Add Water and boil for 1 hr in slow flame.
      21
      In a blender, add the above boil cashew and magaz and make a paste.
      22
      Heat Oil in a pan. Add Ginger Garlic Paste and saute.
      23
      Add chopped Onion, Salt and saute till golden brown.
      24
      Add Turmeric Powder, Red Chilli Powder and cook it for a minute.
      25
      Add chopped Tomatoes and cook till mushy.
      26
      Heat Oil in pan. Add chopped Garlic, Ginger Garlic Paste and saute.
      27
      Add chopped Green Chilli and saute.
      28
      Add Garam Masala, Cumin Powder, Coriander Powder, Turmeric, Kashmiri Red Chilli Powder and saute.
      29
      Add Tomato Puree, White Gravy, Onion Tomato Masala and cook for some time.
      30
      Add Vinegar Onion and cook.
      31
      Take of the heat. Add Milk, Honey and mix it well.
      32
      Remove it to a bowl and garnish with chopped Coriander.
      33
      In a blender, add Chilli Paste, Water, Salt, Aromat, Cashews, Watermelon Seeds, Oil, Cider Vinegar and make a fine paste.
      34
      Take it out to a bowl and keep aside.
      35
      In a baking tray, put the marinated paneer and place it in an oven for roasting at 250 degrees 6 mins.
      36
      Remove it to a bowl and set aside.
      37
      In a blender, add Coriander Leaves, Mint Leaves, Green Chilli, Garlic, Ginger, Salt, Lemon, Curd, Black Salt, Chat Masala, Cumin Powder, Water, Amchur Powder, Ice Cubes and make a fine paste.
      38
      Remove it to a bowl and set aside.
      39
      In a mixing bowl, add Curd, Water, Atta, Salt and make a dough.
      40
      Add Oil and knead till soft and shiny.
      41
      Make portions of 30 gms and flatten it using a rolling pin.
      42
      Spread oil on it and sprinkle atta on top.
      43
      Fold the two opposite side.
      44
      Again fold the remaining two opposite side make a square and rest the folded paratha for 30 mins.
      45
      Take a rolling pan and add roll the paratha with minimum pressure.
      46
      Heat a pan and place the flattened dough portion on it. Cook it from both sides.
      47
      Place the Paratha on flat surface.
      48
      Spread Khatta Pyaaz Gravy all over the surface.
      49
      Place the Fajita Vegetables on it.
      50
      Add Paneer Tikka.
      51
      Pour the Southwest Sauce on top.
      52
      Roll it tightly and cut into half.
      53
      Serve with Green Chutney.

      Success!

      We hope you had fun making it! Enjoy the meal.

      Paneer Roll

      Paneer roll is a hugely popular snack with kids and an ideal tiffin like chicken roll, egg roll, and tex mex chicken roll. It is a lip-smacking recipe that is popular as street food in India, with many health benefits discussed below. The paneer roll recipe is also referred to as a paneer wrap, paneer Kathi roll and paneer Frankie. It is crispy with stuffing as per the choice of the person and takes only 30 minutes to cook it.

      Ingredients Used To Make A Paneer Roll

      The ingredients that are used to make a paneer roll are: ¼ cup of peeled shallots 1 small piece of green capsicums that is finely chopped I cup of diced onions 1 small piece of red capsicum that is finely chopped 1 large piece of yellow capsicum that is finely chopped 1 small piece of green zucchini that is finely chopped 1 small piece of chopped tomato 1 small piece minced ginger ½ teaspoon of mustard oil 1 pinch of besan and gram flour 1 pinch of yellow chilli powder ½ teaspoon of black salt Salt to taste ½ teaspoon of coriander powder ¾ teaspoon of turmeric powder 1 pinch of Kasuri methi ¾ teaspoon of red chilli powder 1 pinch of oregano 1 pinch of paprika powder 1 pinch of chilli flakes 2½ teaspoons of refined oil 2 teaspoons of skim milk ¼ teaspoon of honey 1 unit of black cardamom 1 pinch of garam masala 1 cup of all-purpose flour ½ bay leaf ½ cup of curd 1 cup of paneer 1 teaspoon of ginger garlic paste Southwest sauce 1½ units of green chillies 6 pieces of garlic 1 cup of finely chopped coriander leaves

      Paneer Roll Recipe

      The stepwise procedure to make a paneer roll is explained below: Hang curd in a muslin cloth and let it stay for 2 hours. Take a bowl and mix the above curd with mustard oil, salt, black salt, coriander powder, cumin powder, Kasuri methi, turmeric, ginger garlic paste, and green chilli. Marinate rectangular paneer in this for 2 to 4 hours after tossing it well. Then roast the marinated paneer in an oven at 250 degrees for 6 minutes. Leave it aside for future use. Take a bowl and add the all-purpose flour with water and salt with a bit of oil. This is the primary step of a paneer roll. Knead it well till it is soft and shiny. Roll balls and spread them with a rolling pin. Then fold them and make squares. Please leave it to rest for 30 minutes. Heat oil in a pan and add chopped garlic and saute till a pleasant aroma arises. Add diced onion, red bell pepper, yellow capsicum and green capsicum along with green zucchini. Saute until they are soft. Add fajita spice mix after removing it from heat and garnish with coriander leaves. Heat oil in a pan and saute bay leaf with cardamom and sliced onions. Boil cashew in water and then add them to the above mixture. Make them into a paste in a blender. Puree some tomatoes and leave them aside. Soak beetroot with shallots in vinegar overnight. Heat oil in a pan and add ginger garlic paste with chopped onions, and saute until they are golden brown. Add turmeric powder with red chilli powder to it, and then drop in the chopped tomatoes. Cook them until they are mushy. Then add chopped green chilli with garam masala, cumin powder, turmeric, red chilli powder, coriander powder and saute. Add the tomato puree and cook for some time, then add the soaked vinegar onions mixture and cook them well. Remove from heat and add milk and honey and mix it well. Garnish with chopped coriander leaves. The tomato gravy to be spread on the paneer roll is ready. Cook the made paratha on both sides and spread the tomato gravy that we have already prepared onto it with the fajita veggies. Pour southwest sauce on top and place the prepared paneer tikka on it. Roll them tightly and cut them into halves. Serve this paneer roll recipe with green chutney.

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