Paneer Roomali Roll Recipe

Make dough

In a large bowl combine all-purpose flour, whole wheat flour and salt. Add 2 tbs oil and rub into the flours. Gradually add warm water and mix until a soft, slightly sticky dough forms.

Knead the dough for 6–8 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap and rest for 30–45 minutes.

Divide the dough into 6 equal portions (for 6 rolls). Roll each portion into a tight ball and let rest 10 minutes covered.

Stretch thin

On a lightly floured surface, roll each ball as thin as possible into a large circle (about 10–12 inches). For very thin roomali-style sheets, use the palm-and-knuckle stretch method: pat thin, then flip and gently stretch around the edges until almost translucent. Keep stacks covered with a cloth to prevent drying.

Cook

Heat a large flat skillet or inverted tawa over high heat until smoking hot. Place the stretched roti onto the hot surface and cook 20–30 seconds until it puffs and small brown spots appear; flip and cook the other side 10–15 seconds. Brush lightly with oil or ghee while still hot. Keep cooked rotis covered with a clean towel to stay soft and pliable.

Prepare paneer

Cut paneer into 1/2–3/4 inch thick rectangular strips or cubes. Pat dry with paper towel to remove excess moisture so the marinade adheres.

Make marinade

In a bowl combine 1/4 cup plain yogurt, ginger-garlic paste, garam masala, red chili powder, turmeric, 1 tsp salt and 1 tbs lemon juice. Whisk to a smooth paste.

Toss paneer pieces gently in the marinade until evenly coated. Add sliced bell peppers and half of the sliced red onion to the bowl and toss with a light drizzle of oil so vegetables pick up some seasoning. Let marinate 15–20 minutes (no longer than 30 minutes to avoid paneer becoming too soft).

Grill or sear

Heat a grill pan or nonstick skillet over medium-high heat and brush with 1 tbs oil. Place marinated paneer pieces and veggies in a single layer. Cook 2–3 minutes per side for paneer until golden grill marks form and edges are slightly crisp. Toss or stir-fry the peppers and onions until tender-crisp (about 4–5 minutes total). Remove from heat and set aside. Taste and adjust salt or lemon if needed.

If you prefer, assemble filling on a sheet pan and broil for 4–6 minutes, turning once, until paneer is lightly charred.

Blend chutney

In a blender combine fresh mint leaves, cilantro, green chili, 1 tbs lemon juice, 1/2 tsp sugar, 1/2 tsp salt and 2 tbs water. Pulse to a smooth, vibrant paste. Taste and adjust salt, lemon or sugar. Transfer to a small bowl and refrigerate until assembly.

Warm the cooked roomali rotis briefly on a hot skillet to make them pliable if they have cooled. Place one roti on a clean work surface.

Brush the center third of the roti lightly with melted butter or ghee. Spread 1–2 tbs mint chutney over the buttered area (adjust to taste).

Place a handful (about 1/3 cup) of salad leaves along the length of the chutney stripe to create a moisture barrier and fresh crunch.

Lay 3–4 grilled paneer pieces lengthwise over the leaves (about 100 g paneer per roll) and top with some grilled peppers and onions. Sprinkle a pinch of chaat masala and a squeeze of lemon juice if using.

Fold the bottom edge of the roti up over the filling, then fold the sides in and roll tightly to form a neat handkerchief-style roll. Brush the outside lightly with melted butter.

Optional crisp finish: Heat a dry skillet over medium heat and place the assembled roll seam-side down. Press gently and cook 20–30 seconds per side to crisp the exterior (be careful to not over-crisp or tear the roti).

Slice each roll in half on the diagonal, serve immediately with extra mint chutney and lemon wedges on the side.