What is an Aloo and Paneer Roll?

It’s a street-style Indian wrap made with semi-cooked rotis filled with a spicy potato (aloo) and paneer stuffing, crunchy salad and chutney.

What ingredients are needed for the dough?

Plain flour (maida), whole wheat flour, oil and salt to make a soft, pliable dough.

What goes into the stuffing?

Boiled and grated potatoes, grated paneer, cumin seeds, green chillies, coriander, mint, salt and a bit of oil.

Do I need any salad for this roll?

Yes a fresh salad made from grated carrot, shredded cabbage and chaat masala adds crunch and tang.

Can I use leftover rotis or tortillas?

Yes! Leftover rotis or even ready-made tortillas can be used to make the rolls instead of preparing fresh dough.

How long does it take to prepare?

Total time is about 30 minutes roughly 15 minutes for prep and 15 minutes for cooking.

What chutneys or sauces should I serve with it?

Green chutney is used inside the roll, and these rolls are typically served hot with tomato ketchup.

Is the recipe suitable for kids’ lunch boxes?

Yes it’s mentioned as a great tiffin or lunch-box idea, and you can even add cheese to make it more kid-friendly.

Can I adjust the filling or spices?

Absolutely the basic recipe can be customized by adding veggies like capsicum or onion, adjusting spice levels, or adding cheese to the stuffing.

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Aloo Paneer Roll Recipe (Aloo Paneer Frankie)

Name: Aloo Paneer Roll Recipe (Aloo Paneer Frankie)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 rolls
Ingredients: 1/4 cup plain flour (maida); 1/4 cup whole wheat flour (gehun ka atta); 1/2 tbsp oil; salt to taste; 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; 1/2 cup grated carrot; 1/2 cup shredded cabbage; 1 tsp chaat masala; whole wheat flour (gehun ka atta) for rolling; 3 tbsp oil for greasing and cooking; tomato ketchup

Viewed: 139926 times

Tarla Dalal • Updated : Jan 21, 2026

Aloo Paneer Roll, also known as Aloo Paneer Frankie or Potato Paneer Wrap, is a delicious, satisfying Indian street-style snack that brings together soft rotis, spicy potato-paneer stuffing, and a refreshing veggie salad. This roll is the perfect blend of comforting Indian flavours and a convenient wrap format, making it an ideal choice for tiffin, travel, or a quick lunch or dinner. The beauty of this recipe lies in how simple, homely ingredients come together to make a flavour-packed dish that appeals to both kids and adults.

A close-up of three golden-brown Aloo Paneer Rolls stacked on a black serving board. The rolls are made with toasted flatbreads (rotis) filled with a visible stuffing of mashed potatoes, crumbled paneer, and fresh green herbs. In the background, small bowls of spicy green chutney and tangy red ketchup are served alongside, with another roll partially wrapped in aluminum foil.

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आलू एण्ड पनीर रोल रेसिपी | आलू पनीर फ्रेंकी | आलू पनीर रैप | aloo paneer roll recipe in Hindi | - हिन्दी में पढ़ें (Aloo and Paneer Roll in Hindi)

આલુ પનીર રોલ રેસીપી | આલુ પનીર ફ્રેન્કી | પોટેટો પનીર રેપ | aloo paneer roll recipe in Gujarati | - ગુજરાતી માં વાંચો (Aloo and Paneer Roll in Gujarati)

Table of Content

About Aloo And Paneer Roll

Ingredients

Methods

For the dough

For the stuffing

To Be Mixed Together For The Salad

How to make aloo and paneer roll

FAQs

Related Aloo Paneer Roll Recipe

Tips for Aloo Paneer Roll Recipe

Nutrient values

The preparation begins with a soft, pliable dough made using plain flour (maida) and whole wheat flour, kneaded to the right texture to make semi-cooked rotis. These lightly cooked rotis are sturdy yet soft, allowing them to hold the stuffing and salad without breaking. This makes the potato paneer wrap easy to roll, cook, and bite into, giving it that irresistible street-food-style experience. Even leftover rotis work wonderfully, making this recipe a great way to repurpose food creatively.

The heart of the aloo paneer roll recipe is its stuffing—an aromatic mixture of boiled potatoes, freshly grated paneer, cumin, green chillies, coriander, and mint. Cooked briefly to bring out the flavours, this filling is soft, rich, and naturally tasty without needing heavy spices. Mint and coriander add freshness while paneer gives a creamy bite, making the stuffing both wholesome and satisfying. Rolled into long oblong shapes, the stuffing fits perfectly inside the roti.

What makes this aloo paneer frankie even more exciting is the quick homemade salad that adds crunch. A combination of grated carrot, shredded cabbage, and chaat masala brings a zesty contrast to the soft potato-paneer mixture. This layer of salad adds texture, freshness, and a slight tang, enhancing the flavour profile of the wrap. When combined with a smear of spicy green chutney, it creates a beautifully balanced roll bursting with flavour.

Once rolled tightly, each wrap is cooked on a hot tava with a little oil until crisp golden spots appear on all sides. This final step gives the potato paneer wrap its signature crispy exterior while keeping the inside soft and juicy. The contrast of textures—the crisp roti, creamy stuffing, and crunchy salad—makes every bite satisfying. Served hot with tomato ketchup, these rolls are great for evening snacks, house parties, or even as a wholesome meal.

Everything about the aloo paneer roll is simple, accessible, and flavourful. The ingredients are basic and found in every Indian kitchen, making it a perfect everyday recipe. Its versatility also stands out—you can use leftover rotis, adjust spice levels, or even add veggies like capsicum or onions. Whether you want a quick snack, a kids’ tiffin idea, or a filling wrap for busy days, this recipe checks all the boxes with its taste, convenience, and nutrition.

You can also pack aloo paneer roll for your lunch box or your kiddos school tiffin box. Add cheese if you wish to, it will enhance the taste and make it even tastier.

Enjoy aloo paneer roll recipe | aloo paneer frankie | potato paneer wrap | with detailed step by step recipe photos and video below.

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

Other Ingredients For Aloo and Paneer Roll

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

For Serving With Aloo and Paneer Roll

tomato ketchup

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
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.
Heat a non-stick tava (griddle) and semi-cook the rotis and keep aside.

For the stuffing

Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
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.
Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside.

How to proceed to make aloo and paneer roll

Divide the salad into 6 equal portions and keep aside.
Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it.
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.
Repeat steps 2 and 3 to make 5 more rolls.
Heat a non-stick tava (griddle) and grease it with 1 tbsp of oil.
Place 3 rolls on it and cook, using ½ tbsp oil till brown spots appear on all the sides.
Repeat steps 5 and 6 to cook 3 more aloo and paneer rolls in 1 more batch.
Cut each aloo and paneer roll diagonally into 2 and serve hot with tomato ketchup.

Aloo and Paneer Roll recipe with step by step photos

For the dough

1. To prepare the roti dough for aloo paneer roll, in a deep bowl take plain flour. Maida makes the roti more pliable and helps in keeping them soft for a longer period of time.
2. Add whole wheat flour.
3. Add oil.
4. Add salt to taste.
5. Combine all the ingredients in a deep bowl.
6. Add approx. 3 tbsp of water to form a soft dough.
7. Divide the dough into 6 equal portions.
8. Roll a portion of the dough into a 125 mm. (5”) diameter circle using a little whole wheat flour for rolling. You can roll them big or small depending on how big you want the paneer potato rolls.
9. To semi-cook the roti, heat a non-stick tava (griddle) and place the roti.
10. Cook the roti till light brown spots appear on both the sides.
11. Remove the roti on a plate.
12. Repeat step 8 to 11 and make 5 more rotis. Stack them one above another, this will help in maintaining the softness and prevents the roti from drying out.

For the stuffing

1. To prepare stuffing for aloo paneer roll, heat the oil on a non-stick tava (griddle). To enhance the flavour make use of butter.
2. Once the oil is hot, add the cumin seeds.
3. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
4. Add potatoes. Boiled carrots, peas, french beans can also be added to make paneer kathi roll stuffing wholesome.
5. Add paneer. Add more paneer if you want or replace it with tofu to make it vegan. You can prepare fresh homemade paneer using just 2 ingredients (milk and a sour agent). Refer this recipe of cottage cheese with detailed step by step photos Paneer and make paneer at home. Alternatively, you can buy readymade paneer from a local dairy or supermarket in fresh or frozen form. In case the frozen paneer is too hard, submerge it in hot water for 15-20 minutes and get a soft texture.
6. Add the coriander.
7. Add mint leaves to give our stuffing a refreshing hint.
8. Add salt.
9. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
10. Divide the potato paneer stuffing into 6 equal portions.
11. Roll each portion into an oblong roll and keep aside.

To Be Mixed Together For The Salad

1. To make salad for aloo paneer roll, in a bowl take ½ cup of grated carrot.
2. Add shredded cabbage. Other crunchy vegetables like capsicum, spring onions, onions can also be added.
3. Add 1 tsp of chaat masala. Sprinkle some red chilli powder for some extra heat if you wish. We have used homemade Chaat Masala. If you don’t have chaat masala, make use of lemon juice, vinegar or amchur powder.
4. Toss everything very well and our salad is ready. Keep refrigerated until assembling.
5. Just before serving, divide the salad into 6 equal portions and keep aside.

How to make aloo and paneer roll

1. To assemble aloo paneer roll, place 1 semi-cooked roti on a flat, dry surface. You can even make use of readymade tortilla wraps or leftover roti to make paneer aloo wrap.
2. Spread 1 tsp of green chutney evenly over it. Also, you can use schezuan sauce, mayonnaise, chilli sauce or a chilli-garlic sauce.
3. Place 1 portion of the stuffing on one end of the roti. You can also add some grated cheese over it for an additional flavour.
4. Place 1 portion of the salad over the stuffing.
5. Roll the roti tightly.
6. Repeat steps 1 to 5 and make 5 more aloo paneer rolls.
7. Heat a non-stick tava (griddle) and grease it with 1 tbsp of oil . Butter or ghee can also be used to make aloo and paneer roll.
8. Place 3 rolls on it.
9. Drizzle ½ tbsp of oil over the rolls to cook. Flip and turn to cook till brown spots appear on all the sides.
10. Repeat steps 7 to 10 to cook 3 more rolls in 1 more batch.
11. Remove the potato paneer Kathi roll on a dry chopping board.
12. Cut each paneer and aloo roll diagonally into 2.
13. Serve potato paneer wrap hot with tomato ketchup.

FAQs

What is an Aloo and Paneer Roll?
It’s a street-style Indian wrap made with semi-cooked rotis filled with a spicy potato (aloo) and paneer stuffing, crunchy salad and chutney.
What ingredients are needed for the dough?
Plain flour (maida), whole wheat flour, oil and salt to make a soft, pliable dough.
What goes into the stuffing?
Boiled and grated potatoes, grated paneer, cumin seeds, green chillies, coriander, mint, salt and a bit of oil.
Do I need any salad for this roll?
Yes a fresh salad made from grated carrot, shredded cabbage and chaat masala adds crunch and tang.
Can I use leftover rotis or tortillas?
Yes! Leftover rotis or even ready-made tortillas can be used to make the rolls instead of preparing fresh dough.
How many rolls does this recipe make?
The recipe makes 6 rolls.
How long does it take to prepare?
Total time is about 30 minutes roughly 15 minutes for prep and 15 minutes for cooking.
What chutneys or sauces should I serve with it?
Green chutney is used inside the roll, and these rolls are typically served hot with tomato ketchup.
Is the recipe suitable for kids’ lunch boxes?
Yes it’s mentioned as a great tiffin or lunch-box idea, and you can even add cheese to make it more kid-friendly.
Can I adjust the filling or spices?
Absolutely the basic recipe can be customized by adding veggies like capsicum or onion, adjusting spice levels, or adding cheese to the stuffing.

Related Aloo Paneer Roll Recipe

If you liked this Aloo Paneer Roll Recipe then also check out other recipes like:

Tips for Aloo Paneer Roll Recipe

1. Choose the Right Dough Texture
Make the dough soft and pliable by gradually adding water while kneading. A softer dough ensures the rotis don’t crack when you roll the filling and are easy to fold without breaking.

2. Semi-Cook Rotis for Best Rollability
Don’t fully cook the rotis initially just cook until light brown spots appear. This keeps them flexible so they don’t tear when you add stuffing.

3. Enhance Stuffing Flavor
Add fresh mint and coriander to the potato-paneer mix for freshness, and sauté green chillies briefly to bloom the heat without overpowering the roll.

4. Add Extra Veg for Crunch
While grated carrot and cabbage are suggested, you can also add thinly sliced capsicum or onions to the salad layer for extra texture and taste.

5. Adjust Spice to Your Taste
If you like it spicier, include a pinch of red chilli powder or chaat masala in the stuffing or alongside the chutney. Alternatively, mellow it with a little lemon juice for tanginess.

6. Spread Chutney Evenly
Spread the green chutney in a thin, even layer over the roti before adding filling to ensure every bite is flavorful and moist.

7. Roll Tightly but Gently
Roll the roti tightly around the stuffing so it holds together while cooking, but don’t press too hard you want the inside soft and not squeezed out.

8. Cook on Medium Flame
When you cook the assembled rolls on the tava, use medium heat and drizzle a little oil so they get golden crispy spots without burning.

9. Try Adding Cheese
A sprinkling of grated cheese inside the roll before cooking makes it even richer and popular with kids.

10. Serve Fresh & Hot
These rolls taste best served immediately while still warm, paired with tomato ketchup or the chutney of your choice.

Your Rating*

☆ ☆ ☆ ☆ ☆

Very good

July 16, 2022, 5:24 p.m.

Yes

Tarla Dalal

July 16, 2022, 5:24 p.m.

Happy to know you liked the recipe. Do try more and more recipes & share with us your feedback. Happy Cooking!

Rajesh Pandey

Jan. 7, 2016, 10:05 p.m.

Good starter....thanks for lovely recipe

Nihung Singh

Jan. 4, 2016, 11:17 p.m.

Love this recipe.

Tarla Dalal

Jan. 4, 2016, 11:17 p.m.

Thanks. Please continue to review recipes which you have made and loved from tarladalal.com

Kalyan Food Lover

Jan. 4, 2016, 5:12 p.m.

Lovely recipe by tarla mam

vidhi

July 9, 2013, 5:23 p.m.

we tried this recipe. amazing experience. we made variation by adding pasta n Chinese flavour.

Tarla Dalal

July 9, 2013, 5:23 p.m.

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!!!