by Tarla Dalal
Added to 72 cookbooks
This recipe has been viewed 140161 times
Yummy inside and yummy outside, this dish is tasty through and through!
The Paneer Rolls are made with the right mix of paneer and potatoes flavoured with spice powders and pastes, and deep-fried with a batter coating.
An innovative idea that adds to the crunchiness of this snack is to roll the batter-coated rolls in bread crumbs before frying. This not only gives the Paneer Roll a very appetizing appearance, it also makes it super crispy.
An amazing range of textures such as the succulence of the filling and the crunch of bread crumbs, not to forget the variety of interesting flavours like the spiciness of garam masala and the tanginess of amchur, make this a unique and irresistible snack!
From our collection of deep-fried snacks and starters do try other recipes like Corn Rolls , Rice and Peanut Pakoda , Kand Ke Pakode , Cheese and Spring Onion Samosa and many more.
Enjoy how to make Paneer Rolls recipe with detailed step by step photos and video below.
- To make paneer rolls, combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside.
- Combine the plain flour and approx. 3/4 cup of water in a bowl, mix well and keep aside.
- Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll.
- Dip each ball into the plain flour-water mixture and roll them in bread crumbs till they are evenly coated from all the sides.
- Refrigerate for at least 15 minutes so deep-frying becomes easier.
- Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the paneer rolls immediately with schezuan sauce.
Paneer Rolls Video by Tarla Dalal
Paneer Rolls recipe with step by step photos
Like Paneer Roll then see recipes using paneer. Paneer is a versatile ingredient. It can be used to make everything from appetizer, main course to desserts. Our website has a large collection of paneer based snacks recipes.
For preparing the paneer roll mixture, grate the paneer and keep aside. Our website has a detailed recipe with step by step photos to prepare homemade paneer, check out this recipe of paneer. 150 gm paneer will give approx. 1 cup of grated paneer.
Peel the boiled potatoes, mash them and keep aside. After pressure cooking/ boiling the potatoes, cool them down completely so there is least amount of moisture left in them.
Grate the processed cheese and keep aside.
For the mixture of paneer rolls, transfer the paneer in a deep bowl. Add the potatoes. Instead of mashed potatoes, you can even use grated potatoes.
Also, add the cheese.
Add the ginger-green chilli paste.
Add the turmeric powder. Add the chilli powder. All these dry spices, provide a nice Indian touch to the cottage cheese rolls.
Add the coriander-cumin seeds powder.
Add the dried mango powder. It provides a pleasant tang to the crunchy paneer roll. You can also use chaat masala or fresh lemon juice as a substitute.
Add the garam masala. While readymade garam masala powder is easily available, here is a recipe for homemade garam masala powder which you can prepare in bulk and store. Add the salt.
Mix well and your Paneer Roll mixture is ready. Keep aside.
For preparing the plain flour mixture, take the plain flour in a bowl.
Add approx. ¾ cup of water in a bowl, mix well and keep aside.
Divide the paneer-potato mixture into 14 equal portions.
Shape each portion into a cylindrical roll. You can shape into any desired shape like a ball or patty.
Dip each ball into the plain flour-water mixture. Coat well from all the sides.
Roll them in bread crumbs till they are evenly coated from all the sides. You can use your hands or spoon while double coating anything. Spoon to dip in batter and hand to coat them.
Refrigerate for at least 15 minutes. This is necessary so that the bread crumbs stick very well to the rolls and they do not disintegrate while deep-frying.
Heat the oil in a deep non-stick pan.
For frying the Paneer Roll, deep-fry a few rolls at a time on medium flame. If you deep fry on low-flame they will absorb a lot of oil and if you fry on a hot flame, they will turn dark from outside and remain under cooked from outside.
Fry till they turn golden brown in colour from all the sides. This is the perfect colour for the crunchy paneer rolls.
Drain the Paneer Rolls on an absorbent paper.
Serve the Paneer Rolls immediately with Schezuan sauce.
Nutrient values per roll
|Vitamin A||67.5 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0 mg|
|Vitamin C||0.6 mg|
|Folic Acid||0.3 mcg|
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