Aloo and Paneer Roll


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Aloo and Paneer Roll

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD
आलू एण्ड पनीर रोल - हिन्दी में पढ़ें 
બટાટા અને પનીરના રોલ - ગુજરાતી માં વાંચો 

Added to 128 cookbooks   This recipe has been viewed 75882 times

Fresh rotis lined with green chutney play host to an astounding stuffing of potatoes and paneer flavoured naturally with chillies, coriander, mint and cumin. A scrumptious salad accompanies the soft potato-based stuffing to add an exciting crunch to the aloo paneer roll.

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Aloo and Paneer Roll recipe - How to make Aloo and Paneer Roll

Preparation Time:    Cooking Time:    Total Time:     Makes 6 rolls
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Ingredients

For The Dough
1/4 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1/2 tbsp oil
salt to taste

For The Stuffing
1 1/2 cups boiled , peeled and grated potatoes
1 1/2 cups grated paneer (cottage cheese)
2 tbsp oil
1 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
2 tbsp finely chopped coriander (dhania)
2 tbsp finely chopped mint leaves (phudina)
salt to taste

To Be Mixed Together For The Salad
1/2 cup grated carrot
1/2 cup shredded cabbage
1 tsp chaat masala

Other Ingredients
6 tsp green chutney
whole wheat flour (gehun ka atta) for rolling
oil for greasing and cooking

For Serving
tomato ketchup
Method
For the dough

  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
  2. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using little whole wheat flour for rolling.
  3. Heat a non-stick tava (griddle) and semi-cook the rotis and keep aside.

For the stuffing

  1. Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
  2. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
  3. Add the potatoes, paneer, coriander, mint leaves and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  4. Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside.

How to proceed

  1. Divide the salad into 6 equal portions and keep aside.
  2. Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it.
  3. Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing and roll the roti tightly.
  4. Repeat steps 2 and 3 to make 5 more rolls.
  5. Heat a non-stick tava (griddle) and grease it lightly using a little oil.
  6. Place the rolls on it and cook, using a little oil till brown spots appear on all the sides.
  7. Cut each roll diagonally into 2 and serve hot with tomato ketchup.

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Reviews

Aloo and Paneer Roll
5
 on 14 May 17 08:19 PM


we tried this recipe. amazing experience. we made variation by adding pasta n Chinese flavour.
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Tarla Dalal    Great you should try and test that is how you will learn to and master the art of cooking.. I believe self-learning is the best learning.... Keep it up... Do keep trying and keep sharing your feedback.. Happy Cooking!!!
Reply
15 May 17 09:15 AM
Aloo and Paneer Roll
4
 on 24 Oct 15 05:32 PM


Love this recipe.
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Tarla Dalal    Thanks. Please continue to review recipes which you have made and loved from tarladalal.com
Reply
26 Oct 15 03:19 PM