Paneer Roomali Roll Recipe

Prepare paneer and vegetables

Cut paneer into 1/2-inch thick rectangular strips or cubes. Core and slice the red and green bell peppers into thin strips. Slice the red onion into thin half-moons.

Marinate

In a bowl, combine paneer pieces with 1 tbs vegetable oil, garam masala, ground cumin, red chili powder, 1/2 tsp salt (from the filling salt amount), black pepper and lemon juice. Toss gently to coat and set aside for 10–15 minutes so flavors meld.

Sear vegetables and paneer

Heat remaining 1 tbs oil in a heavy skillet or grill pan over medium-high heat. Add bell pepper strips and sliced onion and sauté 3–4 minutes until they begin to char at edges but remain crisp-tender. Push vegetables to the side and add paneer in a single layer. Sear paneer 2–3 minutes per side until golden and slightly charred. Sprinkle the remaining salt over vegetables if needed. Mix paneer and vegetables together and remove from heat.

Finish filling

Toss the warm paneer and peppers with the fresh spinach/baby greens so the greens wilt slightly. Taste and adjust seasoning.

Make dough

In a bowl, whisk the all-purpose flour, semolina (if using) and 1/2 tsp salt. Add 1 tbs oil and gradually add warm water, mixing until a soft, very slightly sticky dough forms. Knead 6–8 minutes until smooth and elastic.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let rest at room temperature for 30–45 minutes. Resting relaxes gluten and helps stretch very thin.

Divide and roll

Divide the dough into 6 equal portions (for 6 rolls). Work with one portion at a time, keeping the others covered. Roll each portion into a small ball, dust lightly with flour, and roll very thin on a lightly floured surface to roughly 12–14 inch oval/round. The thinner the better (roomali should be paper-thin).

Cook roomali

Heat a large cast-iron skillet or inverted karahi over high heat until smoking hot. Reduce heat to medium-high. Using a clean cloth or tongs (or a cloth wrapped around your hand), lift the stretched dough and place it on the hot pan; cook 20–30 seconds until pale bubbles appear, then flip and cook another 10–15 seconds until faint brown spots appear. Brush lightly with ghee or oil and quickly transfer to a plate covered with a clean kitchen towel to keep soft. Repeat for remaining dough portions.

Make mint chutney

In a blender, combine fresh mint, cilantro, green chili, lemon juice, yogurt (if using), salt and sugar with 1–2 tbs water. Blend until smooth, adding more water to reach a thick, spreadable consistency. Taste and adjust salt, lemon or sugar. Transfer chutney to a small bowl.

Assemble rolls

Place one warm roomali roti on a clean surface with the cooked side up. Spread about 1–1.5 tbs mint chutney centrally in a horizontal strip. Arrange a handful (about 1/4 cup) of the paneer and pepper mixture along the chutney-lined center, leaving 1–2 inches free at the edges. Add a few fresh baby greens if desired. Fold the bottom edge up over the filling, then fold sides inward and roll tightly like a handkerchief roll. Repeat for remaining rotis and filling.

Crisp rolls (optional)

Heat 1 tbs butter or oil in a skillet over medium heat. Place assembled rolls seam-side down and cook 1–2 minutes per side until exterior is lightly crisped and warmed through. This step gives a pleasant crispness while keeping the interior soft.

Serve

Slice rolls in half on the bias if desired and serve immediately with extra mint chutney on the side.