Paneer Roll (cottage Cheese Roll)

The word ‘roll’ has a Bengali connection. It is the Bengali contribution to the menu of street food. It basically involves a paratha or plain flour roti which is rolled with some spicy and savory stuffing of veggies and or meat. In this recipe the stuffing is made up of spicy paneer. This is also called as a Paneer frankie or Kathi roll.

Picture of: Paneer roll
Paneer (cottage cheese) 200 grams(3.5 ounce cut in ½ inch strips)
Onion paste 1 onion
Ginger – garlic paste 2 tablespoon
Tomato sauce 2 tablespoon
Cumin powder 1 tablespoon
Black papper powder 1/2 tablespoon
Garam Masala powder 1/2 tablespoon
Red chilli powder ½ tablespoon
Salt 1 tablespoon
Mustard oil 2-3 tablespoon
Maida (refined flour) 200 grams (7 ounce)
Refined Oil 100 mililitre
Milk ½ cup
Baking soda ½ tablespoon
Salt ½ tablespoon
Sugar ½ tablespoon
Capsicum 1 small ( sliced)
Onion 1 small ( sliced)
For Stuffing:
Take a pan or ‘ Karahi’ heat mustard oil and add onion paste followed by ginger- garlic paste and sauté a bit. Then add cumin powder, black pepper powder, tomato sauce, garam masala , and salt and fry till the masala starts leaving the oil. Add the paneer and mix well.
For the Roll:
Take refined flour, salt, sugar, baking powder, milk and 2 tablespoon of refined oil and mix them altogether. Add water as needed and knead into a soft dough. Make round parathas by usingwith the help of rolling pin. Heat tawa and cook the parathas by applying refined oil on both sides.
For serving take a paratha, place 2-3 tablespoon of prepared Paneer masala in the center. Top it with sliced onions and capsicum and roll the paratha and serve.
You may also add green coriander garlic chutney in the roll for that extra punch
Mayonnaise and chili/ tomato sauce can also be added as per personal preferance