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Paneer Roll
5 from 9 votes

Paneer Roll

A must-try crispy and homemade Paneer Roll is a whole wheat flat bread / paratha wrapped up with hummus, paneer, onion, tomato and garlic sauce. This tastes similar to the traditional Indian Kathi roll except that this recipe is vegetarian.

Prep Time
5 mins
Cook Time
15 mins
Additional Time
10 mins
Total Time
30 mins
Servings: 10 Wraps
Calories: 240 kcal
Course: Breakfast, Appetizer
Cuisine: Indian

Ingredients

  • 10 tablespoon hummus Market or Homemade
  • 3 cups whole wheat flour makes around 10-12 wheat paratha
  • 1.5 teaspoon salt for adding in wheat flour
  • 1.5 cup paneer around 150 gm
  • 1 small onion chopped
  • 3-5 small garlic chopped small, cloves
  • 1 cup spinach sorted and chopped, leaves
  • 1 large tomato chopped
  • 1.5 teaspoon ghee for making Veggie Mix, desi variety
  • 10 tablespoon ghee Cooking paratha (optional) and you may make chapati as well, desi variety
  • salt for veggie mix
  • water kneading dough
  • 1.5 teaspoon red chili powder
  • 1.5 teaspoon Turmeric Haldi
  • 1 teaspoon garam masala
  • 1 tsp amchur Dry Mango Powder

Instructions

    Cup of Yum
  1. Gather all the ingredients and start with kneading the whole wheat flour. I prefer kneaded dough to rest for 15 minutes. Add water gradually and not at once. I add salt to flour. Chop the veggies as desired.
  2. Cover the dough for 15 min and in the mean time make the paneer wrap mix. Heat desi ghee. Add garlic and onion. Once onions are transparent, add tomato and then spinach. Spinach would leave water and so would Paneer. Let the veggie mix absorb the moisture or the wrap mixture would be runny. Add salt, spices: Garm masala, turmeric, red chili powder and Amchur.
  3. Now you may make the whole wheat paratha. Roll the dough on rolling. Not very thin or thick. Flip when cooked from one side. Once cooked from both sides, apply ghee and cook on simmer for a crispy paratha.
  4. Apply Hummus spread on cooked paratha. Add the paneer veggie mixture in the center. Wrap it gently and enjoy it with your favorite dip.
  5. The utterly delicious Paneer Wrap is ready! Team it with your choice of dip.

Notes

  • Recipe Notes
  • To get the perfect crispy paratha, use iron tawa. Trust me it won't burn it. You need to put rollled up paratha on a hot tawa (not cold). Simmer the gas and let it cook slowly. Flip it and let it be half cooked from booth sides. then Apply oil or ghee on simmer. Use a flat spatula to press it evenly.
  • The paneer when mixed in vegetables release water. Cook a bit extra to absorb the water or the wrap would leak the mixture.
  • Keep the dough at rest for at least 15 minutes and don't use it immediately.