Paneer Roomali Roll (v) Recipe

Make dough

In a large mixing bowl combine all-purpose flour, whole wheat flour and salt. Add oil and mix with fingertips until crumbly. Gradually add warm water and mix until a soft, slightly sticky dough forms.

Knead the dough for 6–8 minutes until smooth and elastic. Cover with a damp cloth and rest for 30 minutes. Resting makes the dough easier to roll paper-thin.

Heat 2 tbs oil in a non-stick skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent and starting to brown at edges.

Add ginger-garlic paste and chopped green chili; sauté 1 minute until raw smell disappears.

Add chopped capsicum and sauté 2–3 minutes until slightly softened but still with a bite.

Stir in chopped tomato and cook 2–3 minutes until softened and moisture reduces slightly.

Add turmeric, cumin powder, red chili powder and salt. Cook 30–45 seconds to bloom the spices.

Add crumbled or cubed paneer, gently toss to combine and cook 2–3 minutes so paneer warms through and absorbs the spices. If paneer seems dry, add 1–2 tbs water to help it coat evenly.

Sprinkle garam masala, amchur (or lemon juice) and chopped cilantro. Mix gently and remove from heat. Taste and adjust salt or tang with more lemon if needed. Let the filling cool slightly while you roll rotis.

Divide rested dough into 6 equal portions (for about 6 large wraps). Keep them covered to prevent drying.

On a clean work surface dusted lightly with semolina (or flour), roll one portion into a very thin circle or oval—roomali rotis are paper-thin (aim for about 1–2 mm). Use quick, gentle strokes and keep the rest covered.

Heat a large flat non-stick tava or heavy cast-iron griddle over high heat until very hot. Reduce heat to medium-high. Option A (traditional): If you have a convex tawa or inverted wok, quickly slap the thin roti on it and cook 20–30 seconds until light spots appear, then flip and cook 10–15 seconds. Option B (home pan method): Place the rolled roti on the hot tava; cook 15–20 seconds, flip and cook another 10–15 seconds, pressing gently with a cloth to help it puff and cook evenly.

Brush a little butter or oil on one side after cooking. Keep cooked rotis covered in a clean cloth to stay soft while you finish the rest.

Place a warmed roomali roti on a clean surface with the buttered side down. Spread about 1–2 tbs of mint-coriander chutney lengthwise, leaving 1–2 cm border.

Lay a small handful (about 2–3 tbs) of shredded lettuce or baby spinach over the chutney to create a moisture barrier.

Spoon 3–4 tbs of the prepared paneer filling in a line along the center of the roti. Do not overfill to allow easy rolling.

Scatter a few slices of the drained red onion over the filling and sprinkle a pinch of chaat masala if using.

Fold the sides of the roti over the filling and roll tightly from one end to the other to form a neat wrap. Optionally, grill the rolled wrap on the hot tava for 20–30 seconds per side to seal and slightly crisp the exterior.

Slice the roll in half on the bias and serve immediately with extra green chutney and lemon wedges.