Paneer Makhani Chapati Rolls- Authentic Indian Recipe with Almonds

Last Updated on 2 months by Neha Deshmukh

Paneer Makhani Chapati Rolls – Authentic Indian Recipe with Almonds

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying meal that doesn’t take forever to make. And honestly, these Paneer Makhani Chapati Rolls are exactly that! I first made these when I was craving something comforting and flavorful, and they’ve been a family favorite ever since. They’re the perfect blend of creamy, spicy, and utterly delicious. Let’s get cooking!

Why You’ll Love This Recipe

These rolls are seriously addictive. The rich, buttery makhani gravy paired with soft paneer and wrapped in warm chapati… it’s a flavor explosion! They’re also surprisingly easy to put together, making them perfect for a weeknight dinner or a weekend treat. Plus, the use of almonds in the gravy adds a unique depth of flavor you won’t find everywhere.

Ingredients

Here’s what you’ll need to make these amazing Paneer Makhani Chapati Rolls:

• 2-3 Chapati or Parotta
• 1 cup paneer cubes (about 200g)
• 2 Tomatoes (medium sized)
• 7-8 Almonds
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Kasoori Methi (dried fenugreek leaves)
• 2 tsp Butter
• 2 tsp Oil
• 1/2 tsp Sugar
• 1 Par-boiled Potato (medium sized)
• 3-4 tbsp Fresh Cream

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Almonds: Don’t skip these! Blending them with the tomatoes creates a wonderfully smooth and flavorful base for the makhani gravy. It’s a little extra work, but so worth it.
• Chapati vs. Parotta: You can use either! Chapati is a whole wheat flatbread, a bit lighter. Parotta is flaky and richer – totally up to your preference. I often use parotta when I want a real treat.
• Kasoori Methi: This dried fenugreek leaf is a game-changer. It adds a unique, slightly bitter aroma that’s essential to authentic makhani flavor. You can find it at most Indian grocery stores. Seriously, don’t leave it out!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, cook your chapati or parotta and set them aside. We want them warm and soft for rolling.
2. Next, par-boil a potato, peel it, and slice it into thin rounds. This adds a lovely texture to the rolls.
3. Cut the paneer into shapes using a cookie cutter (fun!) or simply into cubes. Pan-fry in oil until golden brown and set aside.
4. Now for the gravy! Blanch the almonds in hot water for about 5-10 minutes, then remove the skins. Blend them with the tomatoes to make a super smooth paste.
5. Heat butter in a pan. Add the almond-tomato paste and all the spices – red chili powder, coriander powder, garam masala, and kasoori methi. Cook until the raw smell disappears, about 5-7 minutes.
6. Add the paneer cubes and sugar. Mix well and stir in the fresh cream. Cook until the gravy is semi-dry. Let it cool completely before assembling.
7. Time to assemble! Place a chapati round as the base, top with a potato slice, a generous spoonful of makhani gravy, and a piece of paneer.
8. Garnish with a swirl of fresh cream and a sprinkle of coriander leaves. Repeat for the remaining portions.

Expert Tips

• Don’t overcrowd the pan when frying the paneer. Work in batches to ensure it gets nicely browned.
• For a richer gravy, add a tablespoon of cashew paste along with the almond paste.
• Taste as you go! Adjust the spices to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based paneer and cashew cream instead of dairy paneer and fresh cream. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Simply use gluten-free chapati or parotta. There are some great options available now!
• Spice Level: Adjust the amount of red chili powder to control the heat. Start with less and add more if you like it spicy.
• Festival Adaptations: These rolls make a fantastic festive snack for Diwali or Holi. They’re always a hit at parties!

Serving Suggestions

These Paneer Makhani Chapati Rolls are perfect on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad. A cup of masala chai is the perfect accompaniment!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. The gravy can be made ahead of time and stored separately for up to 3 days.

FAQs

Let’s answer some common questions:

• What type of paneer works best for this recipe? I prefer using fresh, soft paneer. It holds its shape well and absorbs the flavors beautifully.
• Can I make the makhani gravy ahead of time? Absolutely! It actually tastes even better after the flavors have had a chance to meld.
• Is it possible to bake the paneer instead of frying it? Yes, you can bake it at 180°C (350°F) for about 15-20 minutes, flipping halfway through.
• What is kasoori methi and where can I find it? It’s dried fenugreek leaves, and you can find it at most Indian grocery stores or online.
• Can I use a different type of bread instead of chapati/parotta? While chapati and parotta are traditional, you could experiment with naan or even pita bread in a pinch!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!