Paneer Rolls By Chef Zarnak

Paneer Rolls

Paneer Rolls:

Whole wheat chapattis 4
Oil 2 tbsp
Onion 1
Capsicum 1
Tomatoes chopped 2
Turmeric powder 1 tsp
Ginger-garlic paste 2 tbsp
Tomato puree 2 – 3 tbsp
Cottage cheese 1 cup
Salt to taste
Red chili powder ½ tsp
All spice powder ¼ tsp
Coriander and mint chutney 2 tbsp
Yogurt 1/4 cup
Fresh mint leaves to serve
Onion rings to serve
Chaat masala to serve


Heat oil in a non-stick pan. Slice onion and add. Chop green capsicum.
Add tomatoes, turmeric powder and ginger-garlic paste to the pan. Mix
well and sauté for 2-3 minutes.
Add tomato puree. Mix well and cook on high heat for a minute.
Add capsicum, cottage cheese, salt, red chili powder and all spice powder. Mix well and cook till done.
Place a chapatti on a worktop. Mix mint-coriander chutney and yogurt and
spread a spoonful of yogurt-chutney evenly on it. Place a spoonful of
the vegetable filling on one side of the chapatti. Sprinkle a few fresh
mint leaves, onion rings and chaat masala on top. Roll the chapatti
tightly. Make other rolls similarly.
Cut into halves and serve immediately.

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