Paneer Roll
0 (0) Paneer roll is a very healthy recipe. This can be a complete meal…
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- For Making Dough:
- 2 cups Whole wheat flour
- Salt to taste
- For Making Stuffing:
- 250 gm Paneer
- 1 cup finely chopped Onion
- 1 cup Tomato puree
- 1tsp Red chili powder
- 1 tsp Garam masala
- Kasuri methi
- 2 tsp Cream (Optional)
- Salt to taste
- 1 tsp Ginger-Garlic paste
- 1 tsp Sugar
- Sliced Onion
- Sliced Yellow, Red, and Green pepper
- 1 tsp Oil
- Black pepper powder (Optional)
- 2 tbsp Oil
- For Assembling Roll:
- Few Lettuce leaves
- Red chili sauce
- Mayonnaise
Instructions
- 1
For Making Dough:
- 2
In a dish take wheat flour and add salt. Mix well.
- 3
Add a little water at a time and knead the dough like chapatti dough.
- 4
The dough should neither be too thick nor too soft. It should have a medium consistency.
- 5
Coat the dough with a little oil, cover, and rest it for about 15-20 minutes.
- 6
For Making Stuffing:
- 7
Heat up oil in a pan.
- 8
When the oil is enough hot add sliced onion and green, red yellow peppers.
- 9
Mix well and cook on medium heat for about 2 minutes.
- 10
Do not overcook the veggies. These should retain their crunch.
- 11
Add salt to taste black pepper powder. You can skip black pepper powder if you don’t want it.
- 12
Mix well and turn off the gas.
- 13
Take the veggies out into a bowl.
- 14
In the same pan, heat up the oil.
- 15
Add finely chopped onion and fry it on medium heat for about 6-7 minutes or until it turns light golden.
- 16
When the onion begins to turn light golden add ginger garlic paste, red chili powder, and garam masala.
- 17
Mix well and cook for about 2 minutes more.
- 18
Add tomato puree and sugar.
- 19
Mix well and cook until spices release oil for about 7-8 minutes on medium heat.
- 20
When spices release the oil, add salt, Kasuri methi and mix well.
- 21
Add little water to adjust the consistency and mix well.
- 22
Add paneer and mix well.
- 23
Cover and cook on medium heat for about 3-4 minutes.
- 24
If you cook longer the paneer will be chewy.
- 25
Remove the lid and mix well once.
- 26
Add cream and mix well.
- 27
Turn off the heat and paneer masala is ready.
- 28
To Make Wrap:
- 29
Take the dough and knead it once more.
- 30
Take a small ball of dough and make it even.
- 31
Dip the dough ball into dry flour and roll it into a chapatti.
- 32
Roll a little thicker chapatti and not a thin one.
- 33
Heat up a skillet on medium heat.
- 34
When the skillet is nice and hot, transfer the roti on it.
- 35
When roti gets small bubbles on the surface after about 2 minutes, flip it over.
- 36
Cook for another 2 minutes from the other side as well.
- 37
Spread some ghee on chapatti. You can use oil too.
- 38
Flip the chapatti over and spread some ghee.
- 39
Flip the roti over again.
- 40
When the roti is well roasted from both sides take it off the skillet.
- 41
To Assemble Paneer Roll:
- 42
Take chapati and spread lettuce over it.
- 43
Top it up with fried veggies.
- 44
Add red chili sauce to mayonnaise and mix well.
- 45
The dressing is ready.
- 46
Add the dressing over the veggies.
- 47
You can also spread the dressing all over the paratha if you want.
- 48
Add paneer masala on the paratha.
- 49
Again top it up with fried veggies if you like.
- 50
Add all the stuffing on one side of chapatti so that when you roll it the stuffing won’t come out.
- 51
Fold the bottom of the chapatti first and start to roll from one side.
- 52
Try to roll the paratha as tight as possible.
- 53
Wrap the rolled paratha into a foil. Paneer roll is already.