Potato Paneer Roll Recipe – Easy Indian Street Food Snack

Last Updated on 3 months by Neha Deshmukh

Potato Paneer Roll Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good Indian snack. Something quick, flavorful, and totally satisfying. Well, let me introduce you to my go-to: Potato Paneer Rolls! These crispy, golden rolls are packed with a spiced potato and paneer filling – seriously, they’re addictive. I first made these when I was craving something comforting and didn’t want to spend hours in the kitchen. They’ve been a hit ever since!

Why You’ll Love This Recipe

These Potato Paneer Rolls are the perfect blend of textures and tastes. You get the soft, spiced filling wrapped in a delightfully crispy bread exterior. They’re fantastic as an evening snack, a quick lunch, or even as a party appetizer. Plus, they’re surprisingly easy to make! They’re a real crowd-pleaser, and honestly, who doesn’t love a good roll?

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 3 tsp oil
• 1 onion, chopped
• 1 tsp ginger-garlic paste
• 1 tsp green chilli, finely chopped
• 3 tbsp peas (matar)
• 3 tbsp sweet corn
• 3 potatoes (aloo), boiled and mashed
• ½ tsp turmeric powder
• 1 tsp Kashmiri red chilli powder
• ½ tsp garam masala
• ½ tsp aamchur (dry mango powder)
• ½ tsp salt (or to taste)
• 3 tbsp paneer (cottage cheese), grated
• 2 tbsp coriander, chopped
• 6 bread slices
• Oil for deep frying

Ingredient Notes

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

• Kashmiri Red Chilli Powder: Don’t skip this! It gives the filling a beautiful vibrant red color without adding too much heat. It’s all about the look, trust me.
• Aamchur (Dry Mango Powder): This is the secret ingredient for that lovely tangy flavor. It balances the spices perfectly. If you can’t find it, I’ll share a substitution in the FAQs!
• Paneer: Paneer is a staple in Indian cuisine, and it adds a wonderful creamy texture to the filling. You can use store-bought or homemade – both work great! I sometimes crumble it instead of grating for a slightly different texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the 3 tsp of oil in a kadai (or a deep frying pan) over medium heat. Add the chopped onion and sauté until it turns translucent.
2. Add the ginger-garlic paste and green chilli. Sauté for another minute until you can smell that lovely aroma.
3. Now, toss in the peas and sweet corn. Cook for about 3-4 minutes, until they’re tender but still have a little bite.
4. Add the boiled and mashed potatoes to the pan. Mix everything together really well.
5. Time for the spices! Add the turmeric, Kashmiri red chilli powder, garam masala, aamchur, and salt. Make sure everything is evenly coated.
6. Stir in the grated paneer and chopped coriander. Give it a good mix and then take the pan off the heat. Let the stuffing cool completely – this is important, or it will be hard to work with.
7. Trim the edges of the bread slices. Briefly dip each slice in water, then squeeze out any excess moisture. This prevents them from getting too soggy when frying.
8. Place a generous portion of the potato-paneer stuffing onto one side of a bread slice.
9. Wrap the bread tightly around the stuffing, sealing the edges with a little water if needed. Shape them into nice, neat cylinders.
10. Heat oil for deep frying. Carefully fry the rolls in hot oil until they’re golden brown and beautifully crisp. Alternatively, you can bake them (more on that later!).
11. Serve immediately with your favorite chutney or ketchup!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to ensure even cooking.
• Make sure the oil is hot enough before adding the rolls. If it’s not, they’ll absorb too much oil and become greasy.
• Cooling the stuffing completely is key! It makes the rolls much easier to shape and prevents them from falling apart during frying.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the stuffing for an extra spicy kick.
• Extra Veggies: Feel free to add other veggies to the filling, like finely chopped carrots or capsicum.
• Cheese Lover’s Delight: Add a sprinkle of grated mozzarella or cheddar cheese to the filling for an extra cheesy treat. My kids love this!

Vegan Adaptation

Want to make these rolls vegan? No problem! Simply substitute the paneer with crumbled firm tofu. Make sure to press the tofu to remove excess water before adding it to the filling.

Gluten-Free Adaptation

For a gluten-free version, use your favorite gluten-free bread slices. Just be extra careful when handling them, as they can be a bit more delicate than regular bread.

Spice Level Adjustment

• Mild: Reduce the amount of green chilli and Kashmiri red chilli powder.
• Medium: Use the recipe as written.
• Spicy: Add a pinch of cayenne pepper or increase the amount of green chilli.

Festival Adaptations

These rolls are perfect for festivals like Janmashtami or Holi! They’re a quick and easy snack to serve to guests, and everyone always loves them.

Serving Suggestions

Serve these Potato Paneer Rolls hot with:

• Tomato ketchup
• Mint chutney
• Sweet tamarind chutney
• A side of sliced onions and lemon wedges

Storage Instructions

Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster oven or shallow fry to regain their crispness.

FAQs

What type of oil is best for deep frying these rolls?

I recommend using vegetable oil, sunflower oil, or peanut oil. They have a high smoke point and a neutral flavor.

Can I make the potato-paneer stuffing ahead of time?

Absolutely! You can make the stuffing a day in advance and store it in the refrigerator. Just make sure to give it a good mix before using it.

How can I prevent the bread from becoming soggy?

Briefly dipping the bread slices in water and squeezing out the excess moisture helps prevent them from becoming soggy. Also, don’t overfill the rolls.

What is Aamchur and can I substitute it with something else?

Aamchur is dried mango powder, and it adds a lovely tangy flavor. If you can’t find it, you can substitute it with lemon juice (about 1-2 tsp).

Is it possible to bake these rolls instead of frying them for a healthier option?

Yes, definitely! Preheat your oven to 180°C (350°F). Place the rolls on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and crispy. Brush them with a little oil before baking for extra crispness.