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Paneer in papad rolls


6 medium size papadum or papad

  • 250 grams paneer (cut into long stripes
  • 2 tbsp cornflour
  • 3 tbsp maida (all purpose flour)
  • 1 tsp ginger garlic paste
  • 1/2 tsp red chilli powder
  • 1/2 tsp tandoori masala
  • Oil as needed around 4-5 tbsp
  • Salt to taste

For seasoning

  • 1 onion sliced
  • 1/2 green bell pepper sliced
  • 10-15 curry leaves
  • 3 green chillies slit
  • 1/2 tsp red chilli powder
  • 2 tbsp curd (yogurt)
  • 2 cloves garlic chopped
  • Salt to taste


Add paneer to a bowl. Add ginger-garlic paste & salt. Toss well to coat evenly. Add flours, red chilli powder, tandoori masala & very little salt. Toss everything well. Sprinkle water as needed & toss. The flour must coat the stripes well. Set this aside for 5 minutes.

Heat oil in a non-stick pan & shallow fry the paneer till golden from each side. Remove on a tissue paper for the excess oil to be soaked.

Transfer the left over oil to another bowl & retain just 1 tbsp oil in a pan.

Add garlic, chillies, curry leaves & onions & bell peppers. Fry for just 2 minutes & add curd, red chilli powder, tandoori masala to this.

Cook it on a high flame till the yogurt almost dries up. The onions should be moist. Add paneer & sauté in this masala. Switch off the gas & let it rest till the rolls are ready.

Roast the papad on a high flame & quickly roll up. Make sure it’s hollow to fill in.

Fill the paneer stuffing in the papad rolls & garnish it with some fried curry leaves.

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