Paneer Roll Recipe

Paneer Roll Preparation

Ingredients:

For the Paneer Filling:
– 250 grams paneer (Indian cottage cheese), cut into small cubes
– 1 cup plain yogurt
– 1 tablespoon ginger-garlic paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1 teaspoon garam masala
– 1 teaspoon red chili powder (adjust to taste)
– 1/2 teaspoon turmeric powder
– 1 tablespoon lemon juice
– 1 tablespoon oil or ghee (clarified butter)
– Salt to taste

For the Parathas/Rotis:
– 2 cups whole wheat flour
– 1/2 teaspoon salt
– 2 tablespoons oil
– Water, as needed

For the Garnish and Assembly:
– 1 large onion, thinly sliced
– 1 bell pepper (any color), thinly sliced
– 1 tomato, thinly sliced
– 1-2 green chilies, slit (optional)
– Fresh cilantro leaves, chopped
– Lemon wedges
– Green chutney (optional)
– Tamarind chutney (optional)

Preparation Steps:

1. Prepare the Paneer Marinade:

Mix the Marinade:
1. Combine Ingredients: In a large mixing bowl, add 1 cup of plain yogurt. To this, add 1 tablespoon ginger-garlic paste, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1 tablespoon lemon juice, and salt to taste. Whisk everything together until you have a smooth, well-blended marinade.

Marinate the Paneer:
1. Coat the Paneer: Cut the paneer into small, bite-sized cubes. Gently toss these cubes in the marinade, ensuring they are evenly coated. Cover the bowl and let the paneer marinate for at least 30 minutes. For deeper flavor, marinate it in the refrigerator for a few hours or overnight.

2. Prepare the Parathas/Rotis:

Make the Dough:
1. Combine Flour and Salt: In a large mixing bowl, add 2 cups of whole wheat flour and 1/2 teaspoon salt. Mix well.
2. Add Oil: Add 2 tablespoons of oil to the flour mixture. Mix it in with your fingers until the mixture resembles coarse crumbs.
3. Knead the Dough: Gradually add water, a little at a time, to the flour mixture while kneading. Continue until you achieve a smooth and elastic dough. The dough should not be too sticky or too dry.
4. Rest the Dough: Cover the dough with a damp cloth and let it rest for 15-20 minutes. This helps to relax the gluten and makes rolling easier.

Roll the Parathas/Rotis:
1. Divide the Dough: After resting, divide the dough into small balls, each about the size of a golf ball.
2. Flatten the Balls: On a lightly floured surface, take one dough ball and gently flatten it with your fingers. Using a rolling pin, roll it into a flat circle about 6-8 inches in diameter. Aim for an even thickness, but don’t worry if it’s not perfect.

Cook the Parathas/Rotis:
1. Heat the Tawa: Place a tawa or skillet on medium heat and allow it to get hot.
2. Cook the First Side: Place the rolled dough circle onto the hot tawa. Cook for about 1-2 minutes until you see small bubbles forming on the surface.
3. Flip and Cook the Other Side: Flip the paratha and cook the other side for about 1 minute. Brush lightly with oil or ghee, then flip again and cook until both sides are golden brown with some brown spots.
4. Repeat: Repeat the process with the remaining dough balls. Stack the cooked parathas on a plate and keep them covered with a clean cloth to retain warmth and softness.

3. Prepare the Paneer Filling:

Cook the Paneer:
1. Heat Oil/Ghee: In a non-stick pan, heat 1 tablespoon of oil or ghee over medium heat.
2. Add the Paneer: Add the marinated paneer cubes to the pan. Sauté the paneer for about 5-7 minutes, stirring occasionally, until the cubes are golden brown and slightly crisp on the edges. Ensure the paneer is cooked evenly.
3. Adjust Seasoning: Taste and adjust seasoning if necessary. Remove the paneer from the pan and set it aside.

4. Assemble the Paneer Rolls:

Prepare the Vegetables:
1. Slice the Vegetables: Thinly slice 1 large onion, 1 bell pepper (any color), and 1 tomato. If you like extra heat, slit 1-2 green chilies.
2. Chop Cilantro: Chop fresh cilantro leaves for garnish.

Assemble the Roll:
1. Prepare the Paratha: Take a cooked paratha or roti and place it on a flat surface.
2. Add Chutneys: If using, spread a layer of green chutney or tamarind chutney over the paratha.
3. Add Paneer: Place a portion of the cooked paneer cubes in the center of the paratha.
4. Add Vegetables: Top the paneer with the sliced onions, bell peppers, and tomatoes. Sprinkle with chopped cilantro.
5. Roll It Up: Carefully roll the paratha around the filling, folding in the sides as you go to create a neat, enclosed roll.

Serve:

1. Wrap and Serve: You can wrap the roll in parchment paper or foil for easy handling, especially if serving as a take-away or lunchbox item. Serve immediately with extra chutneys or lemon wedges on the side.

Tips for Perfect Paneer Rolls:
– Marination Time: For the best flavor, allow the paneer to marinate for a few hours or overnight.
– Paratha Consistency: Ensure your parathas are soft and pliable; overcooked parathas can be dry and break easily when rolling.
– Paneer Texture: Avoid overcooking the paneer as it can become rubbery. Aim for a golden, slightly crispy exterior while keeping it tender inside.

Enjoy your homemade paneer rolls, a flavorful and satisfying treat that’s perfect for any meal or snack!

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