Paneer Bhurji Roll
Soft whole wheat rotis wrapped around a warm, spiced scramble of crumbled paneer, onions, and bell peppers. A popular Indian street food that comes together quickly, perfect for a satisfying lunch or light dinner with a dollop of ketchup or green chutney.
For 4 servings
- knead · ~10 min
Knead the roti dough.
1.Combine atta, salt, and 1 tsp oil in a bowl.2.Gradually add warm water, kneading continuously for 8-10 minutes.3.Form a smooth, soft dough. Cover and rest for 10 minutes.TIPA well-rested dough rolls out thinner without springing back. - prep · ~5 min
Divide and roll the rotis.
1.Divide the rested dough into 4 equal balls.2.Dust each ball with dry flour and roll into thin 8-inch rounds. - fry · ~8 min
Cook the rotis on a tawa.
1.Heat a tawa over medium-high heat.2.Cook each roti for 30 seconds on one side until bubbles appear.3.Flip and cook the other side for 30 seconds until golden brown spots form.4.Remove and keep covered in a cloth to stay soft. - temper · ~2 min
Make the tempering for the bhurji.
1.Heat 2 tsp oil in a kadai over medium heat.2.Add cumin seeds and let them crackle for 30 seconds.3.Add chopped ginger, garlic, and green chili. Sauté for 1 minute. - saute · ~7 min
Cook the onions and peppers.
1.Add chopped onions and sauté until translucent (4-5 minutes).2.Add bell pepper and cook for 2 minutes, keeping a slight crunch. - saute · ~5 min
Build the masala base.
1.Add chopped tomatoes, turmeric, red chili, and coriander powders.2.Cook until tomatoes soften and oil begins to separate (4-5 minutes).3.Add salt and mix well. - saute · ~4 min
Add the crumbled paneer.
1.Add crumbled paneer to the masala mix.2.Stir gently and cook for 3-4 minutes until heated through.3.Sprinkle garam masala and mix.TIPDon't overcook the paneer once added — it becomes rubbery and dry. - garnish · ~1 min
Finish the bhurji.
1.Turn off the heat.2.Add lemon juice and fresh coriander leaves. Fold gently. - assemble · ~2 min
Assemble the Paneer Bhurji Rolls.
1.Place a cooked roti on a flat surface.2.Spread 3-4 generous tablespoons of the paneer bhurji down the center.3.Fold the sides in and roll tightly.4.Brush the outside lightly with ghee and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Rest the dough for at least 10 minutes so the gluten relaxes, making the rotis easier to roll thin.
- 2Cook the bhurji masala until the oil separates — this ensures no raw spice taste remains.
- 3Crumble the paneer with your fingers into fine pieces; avoid large chunks for a uniform filling.
- 4Add the paneer just before serving and cook only until heated to keep it soft and creamy.
- 5Roll the rotis tightly and brush with ghee right away so they stay sealed and moist.
- 6Leftover rotis? Reheat on a dry tawa for 30 seconds or wrap in foil and warm in an oven.
Adapt it for your goals.
Vegan
Replace paneer with crumbled extra-firm tofu and use oil instead of ghee. The tofu absorbs the spiced masala beautifully, making this plant-based yet satisfying.
High ProteinHigh-Protein
Add a handful of cooked, shredded chicken or chickpeas along with the paneer. Great for post-workout meals without losing the street-food vibe.
Low OilLow-Oil
Skip the oil in the roti dough and cook the bhurji with just 1 tsp oil in a non-stick pan, adding a splash of water to help the onions cook. Perfect for a lighter version.
Cheese Paneer RollCheese Paneer Roll
Add a slice of processed cheese on top of the bhurji before rolling for a gooey, restaurant-style indulgence.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, essential for muscle repair and satiety.
Good Source of Calcium
Paneer provides calcium for strong bones and teeth, making this roll a bone-friendly meal.
Whole Grain Fiber
The whole wheat roti adds dietary fiber, aiding digestion and keeping you full longer.
Low in Added Sugar
This savory roll has no added sugar, making it a balanced meal option for blood sugar management.
Frequently asked questions
Cook the tomato-onion masala until all moisture evaporates and oil separates before adding paneer. Use firm paneer and avoid overchopping tomatoes.
