Paneer Roomali Roll (v) Recipe

Make the dough

In a large bowl, combine 3 cups all-purpose flour, 1/4 cup fine semolina, 1 tsp sugar, and 1 tsp salt. Mix dry ingredients evenly.

Activate yeast: stir 1 tsp instant dry yeast into 1/2 cup warm water (about 105–115°F / 40–46°C) with a pinch of sugar; let sit 5–7 minutes until frothy. If using active dry yeast, follow package proofing instructions.

Make dough: make a well in the dry mix; add the frothy yeast mixture, 1/2 cup plain yogurt, 2 tbsp vegetable oil and remaining 1/2 cup warm water gradually. Mix to form a soft, slightly tacky dough. Knead 8–10 minutes by hand (or 6–8 minutes in a stand mixer) until smooth and elastic.

First rise: lightly oil a bowl, place dough inside, coat lightly with oil, cover with a damp cloth or plastic wrap. Let rise in a warm place for 60–75 minutes or until doubled in size.

Divide and rest: punch down dough, divide into 8 equal portions (about 70–80 g each). Roll each into a tight ball, coat with a little oil, cover and let rest 15 minutes. Resting relaxes gluten and makes it easier to stretch ultra-thin.

Roll into roomali wrappers: on a lightly oiled surface, working one ball at a time, roll and then stretch each ball into a very thin circle or oval approximately 10–12 inches across. Use the palms of your hands to gently stretch the dough until almost translucent (the classic 'roomali' technique). Dust lightly with flour or semolina only if sticking.

Cook wrappers: heat a large, heavy skillet or tawa over medium-high heat until smoking hot. Cook each stretched wrapper for 10–20 seconds on one side (it should set, develop light brown spots but not puff much). Flip and cook the other side 10–15 seconds. Remove and immediately brush with a little ghee/butter and keep covered with a clean kitchen towel to stay soft. Repeat for remaining wrappers.

Prepare paneer: crumble or grate 300 g fresh paneer and set aside. If the paneer is very moist, press gently between paper towels to remove excess moisture so the filling isn't watery.

Temper spices: heat 2 tbsp oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1/2 tsp mustard seeds. When they begin to sizzle and pop, add 1 finely chopped green chili, 1 tsp grated ginger and 1 tsp minced garlic. Sauté 20–30 seconds until fragrant.

Cook vegetables: add 1/2 cup finely chopped onion and sauté 2–3 minutes until translucent. Add 1 finely chopped tomato and cook until softened and moisture mostly evaporated, about 3–4 minutes.

Add spices and paneer: stir in 1/4 tsp turmeric powder, 1/2 tsp red chili powder, 1/2 tsp garam masala and 1 tsp salt. Cook 30 seconds to bloom spices, then add crumbled paneer. Toss gently to combine and heat through for 2–3 minutes so paneer takes on the flavors.

Finish filling: sprinkle 1 tsp crushed kasuri methi, 1/2 tsp amchur or chaat masala, 1 tsp lemon juice and 1/4 cup chopped cilantro. Taste and adjust salt or lemon. Remove from heat and let the filling cool slightly (so it doesn’t make the wrappers soggy).

Quick-pickle onions: combine 2 tbsp vinegar, 1 tsp sugar and 1/4 tsp salt in a small bowl. Add 1/2 cup thinly sliced red onion, toss and let sit 10–15 minutes. The onions will soften and turn milder.

Prep other garnishes: slice cucumber thinly, shred lettuce or measure baby spinach, warm chutneys slightly if chilled.

Assemble rolls: place one warm roomali wrapper on a clean surface. Spread 1–2 tbsp mint chutney down the center lengthwise, then 1 tbsp tamarind chutney (optional for sweet-tang). Place a handful (about 1/8–1/6 of the filling, roughly 50–60 g) of paneer mixture in a line down the center. Top with pickled onions, a few cucumber slices and a small handful (about 2 tbsp) shredded lettuce or spinach.

Roll tightly: fold one long edge over the filling, tuck and roll like a burrito to form a tight roll. Brush seam with a little ghee or oil to seal. Repeat for remaining wrappers and filling.

Final sear (optional): heat a skillet over medium heat, brush with a little oil or ghee, and quickly press each roll seam-side down for 20–30 seconds to warm and seal. This gives a light crisp on the seam and warms the filling.

Serve: slice each roll in half on a bias or serve whole. Arrange with extra mint and tamarind chutneys, and remaining pickled onions on the side.