A taste of Kolkata's street food! Soft, flaky parathas wrapped around a spicy, tangy paneer filling with crunchy onions and a zesty sauce. A perfect quick meal or snack.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
537cal
19gprotein
58gcarbs
24g
Ingredients
2 cup Maida (Approximately 250g)
1.5 tsp Salt (Divided for dough, marinade, and onions)
1 tsp Sugar
8 tbsp Vegetable Oil (Divided for dough, paneer filling, and frying parathas)
Creamy paneer in a tangy roll - a delicious, kid-approved street food that's quick to grab!
This indian dish is perfect for snack. With 537.27 calories and 19.38g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chili Powder (Adjust to taste)
0.5 tsp Garam Masala
1.5 tsp Chaat Masala (Divided for marinade and garnish)
1 tsp Kasuri Methi (Crushed between palms)
1 piece Onion (Large, thinly sliced into rings)
2 piece Green Chili (Finely chopped, adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Tomato Ketchup (Optional, for serving)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Paratha Dough
In a large mixing bowl, combine the maida, sugar, 1/2 tsp of salt, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles breadcrumbs.
Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft parathas.
2
Marinate the Paneer
While the dough rests, prepare the marinade. In a separate bowl, combine the paneer cubes, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, 1 tsp chaat masala, crushed kasuri methi, and 1 tsp of salt.
Gently mix until the paneer cubes are evenly coated. Be careful not to break the paneer.
Set aside to marinate for at least 20 minutes.
3
Cook the Paneer Filling
Heat 2 tbsp of oil in a non-stick pan over medium heat.
Add the marinated paneer mixture to the pan. Cook for 7-8 minutes, stirring occasionally.
Continue cooking until the moisture from the curd evaporates, the marinade clings to the paneer, and the cubes are lightly golden brown. Remove from heat and set aside.
4
Prepare the Onion Salad (Lachha Pyaaz)
In a small bowl, combine the thinly sliced onion rings, chopped green chilies, and lemon juice.
Add a pinch of salt and toss well. Set aside. This will be used as a crunchy topping.
5
Cook the Parathas
Divide the rested dough into 4 equal portions and roll them into smooth balls.
Lightly flour a clean surface and roll one dough ball into a thin 7-inch circle.
Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of oil on and around the paratha.
Press gently with a spatula and cook for another minute until golden brown spots appear. Flip again, drizzle another tsp of oil, and cook the other side until crisp and golden.
Repeat for the remaining dough balls, keeping the cooked parathas warm in a covered container.
6
Assemble the Rolls
Place a warm paratha on a plate or parchment paper.
Arrange a quarter of the cooked paneer filling in a line down the center.
Top the paneer with a generous amount of the prepared onion salad.
Drizzle with tomato ketchup if desired.
Sprinkle with the remaining 1/2 tsp of chaat masala and some chopped coriander leaves.
Fold the bottom edge of the paratha up by about an inch, then roll it tightly from one side to the other to form a secure wrap.
Wrap the bottom half with parchment paper or aluminum foil for easy handling.
7
Serve Immediately
Serve the Kolkata Paneer Rolls immediately while they are hot and the parathas are still crisp.