Paneer Roll Recipe- Spicy Indian Street Food with Chat Masala

Last Updated on 2 months by Neha Deshmukh

Paneer Roll Recipe – Spicy Indian Street Food With Chat Masala

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And let me tell you, these Paneer Rolls are seriously addictive. I first made these when I was craving the vibrant flavors of a bustling Indian market, and honestly, they’ve become a regular fixture in my kitchen ever since. They’re the perfect blend of spicy, tangy, and cheesy goodness, all wrapped up in a warm tortilla. Let’s get cooking!

Why You’ll Love This Recipe

These Paneer Rolls are a total winner for so many reasons. They’re quick to put together – perfect for a weeknight dinner or a fun weekend snack. The marinade is bursting with flavor, and the combination of textures – soft paneer, crunchy veggies, and a warm tortilla – is just divine. Plus, they’re totally customizable! You can adjust the spice level to your liking and add your favorite toppings.

Ingredients

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

• 1 cup paneer cubes (about 200g)
• ?? cup chopped green pepper (about 1/2 cup, roughly 75g)
• ?? cup chopped onions (about 1/2 cup, roughly 75g)
• 3-4 tbsp yogurt (about 60-80ml)
• 1 tbsp chickpea flour [besan] (about 8g)
• 1 tsp ginger-garlic paste (about 5ml)
• ?? tsp chat masala (about 1 tsp, roughly 5g)
• ?? tsp kasuri methi (about 1 tsp, roughly 3g)
• ?? tsp garam masala (about 1 tsp, roughly 4g)
• ?? tsp curry powder (about 1 tsp, roughly 4g)
• ?? tsp paprika powder (about 1 tsp, roughly 3g)
• ?? tsp red chili powder (about 1/2 – 1 tsp, adjust to taste)
• Salt to taste
• 4 flour tortillas
• Green coriander chutney
• Grated cheese
• 1 cup onions, sliced and mixed with lemon juice & chaat masala (about 150g)
• Tomato ketchup
• Chaat masala (for sprinkling)
• 2 tsp oil (about 10ml)
• Chopped cilantro leaves
• Mint leaves

Ingredient Notes

Okay, let’s talk ingredients! Paneer is the star here, and I prefer using a firm paneer that holds its shape well during cooking. Don’t worry if it’s not super firm, though – it will still taste delicious!

Now, about those spices… Chat Masala is essential for that authentic street food tang. It’s a blend of amchoor (dried mango powder), cumin, coriander, and other spices. Kasuri Methi (dried fenugreek leaves) adds a unique, slightly bitter aroma that really elevates the flavor. You can usually find both at Indian grocery stores, or online.

This recipe is heavily inspired by the pav bhaji rolls you find all over India. It’s a total comfort food classic!

Step-By-Step Instructions

Alright, let’s get rolling (pun intended!).

1. First, chop your paneer, onions, and green pepper into bite-sized pieces. Set them aside.
2. In a bowl, whisk together the yogurt, chickpea flour, ginger-garlic paste, chat masala, kasuri methi, garam masala, curry powder, paprika powder, red chili powder, and salt. This is your flavor bomb marinade!
3. Add the paneer, onions, and green pepper to the marinade. Make sure everything is nicely coated. Let this sit for at least 30 minutes – the longer, the better!
4. While the paneer marinates, let’s prep the onions. Mix sliced onions with chaat masala and a squeeze of lemon juice. Set these aside too. They’ll add a lovely tangy crunch.
5. Heat the oil in a pan over medium heat. Add the marinated paneer mixture and cook for 4-5 minutes, or until it’s golden brown and slightly crispy. Stir in the chopped cilantro and mint leaves during the last minute of cooking.
6. Now for the fun part – assembling the rolls! Spread a generous layer of green chutney on each tortilla.
7. Add the cooked paneer mixture, followed by the marinated onions, a sprinkle of grated cheese, a dash of chaat masala, and a squirt of ketchup.
8. Fold the tortilla into a tight roll. If needed, secure it with a toothpick.
9. Heat a little oil or butter in the same pan and lightly toast the rolls on both sides until they’re golden and crispy.
10. Cut the rolls in half and wrap them in foil to keep them warm. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the paneer. Work in batches if necessary to ensure it gets nicely browned.
• For extra flavor, add a pinch of turmeric powder to the marinade.
• If you don’t have kasuri methi, you can skip it, but it really does make a difference!

Variations

• Spicy Lover’s Roll: Add a chopped green chili to the marinade for an extra kick. My friend, Priya, always asks for this!
• Cheesy Delight: Use a blend of cheeses – mozzarella, cheddar, and even a little bit of paneer cheese!
• Veggie Boost: Add other veggies like shredded carrots or finely chopped cabbage to the marinade.

Vegan Adaptation

Want to make this vegan? No problem! Simply substitute the paneer with firm or extra-firm tofu, pressed to remove excess water. Use a plant-based yogurt and cheese alternative.

Gluten-Free Adaptation (Tortilla Options)

If you’re gluten-free, look for gluten-free tortillas made from corn or almond flour. They’re readily available in most supermarkets now.

Spice Level Adjustment

This recipe is moderately spicy. To reduce the heat, use less red chili powder. To increase the heat, add more red chili powder or a pinch of cayenne pepper.

Festival Adaptations (Navratri/Fast-Friendly Options)

During Navratri or other fasting periods, you can skip the chickpea flour and use sabudana (tapioca pearls) as a binder instead. Make sure to use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

These Paneer Rolls are fantastic on their own, but they also pair well with a side of raita (yogurt dip) or a simple salad.

Storage Instructions

Leftover Paneer Rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

What type of paneer works best for this roll?

Firm paneer is ideal, as it holds its shape well. But even if your paneer is a little soft, it will still taste great!

Can I make the marinade ahead of time?

Absolutely! You can marinate the paneer for up to 24 hours in the refrigerator.

What is Kasuri Methi and where can I find it?

Kasuri Methi is dried fenugreek leaves. You can find it at Indian grocery stores or online. It adds a unique flavor to the dish.

Can I bake these rolls instead of pan-frying?

Yes, you can! Wrap the assembled rolls in foil and bake them at 180°C (350°F) for 10-15 minutes, or until heated through and slightly crispy.

How can I adjust the spice level of this recipe?

Adjust the amount of red chili powder to control the spice level. Start with a small amount and add more to taste.

Enjoy making these delicious Paneer Rolls! I hope they bring a little bit of Indian street food magic to your kitchen. Let me know how they turn out in the comments below!