Paneer Roomali Roll Recipe
Delicate handkerchief roll crisped and filled with grilled paneer, onion, peppers and green leaves. Mint chutney on the side.
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Ingredients
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For the Roomali Roll
For the Filling
For the Mint Chutney
Method
For the Roomali Roll
- 1
Prepare the Dough
In a large mixing bowl, combine all-purpose flour and salt. Gradually add water while kneading the mixture until a soft and pliable dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
- 2
Roll out the Dough
After resting, divide the dough into small balls. Roll each ball into a thin circle (about 8-10 inches in diameter) on a floured surface.
- 3
For the Filling
- 4
Grill the Paneer and Vegetables
In a pan, heat oil over medium heat. Add sliced onions and bell peppers, sauté until softened. Add cubed paneer, garam masala, turmeric powder, red chili powder, and salt. Cook for 5-7 minutes until paneer is golden brown and vegetables are tender.
- 5
Assemble the Filling
Add spinach or mixed greens to the paneer mixture. Stir well and remove from heat.
For the Mint Chutney
- 6
Prepare the Chutney
In a blender, combine fresh mint leaves, coriander leaves, green chilies, lemon juice, and salt. Blend until smooth, adding a little water if necessary to achieve desired consistency.
Assembling the Paneer Roomali Roll
- 7
Fill the Roll
Take one cooked roomali roll, place a generous amount of the paneer filling in the center, and fold over the sides to enclose the filling.
- 8
Serve
Serve the Paneer Roomali Roll warm with mint chutney on the side.
