Paneer Roll Recipe

for Making Chapati Wrap: Take 3/4 cup wheat flour, 2 teaspoons oil and salt in a bowl. Add milk as needed and knead smooth dough similar to chapati or paratha dough.

Cover the dough and rest it for 10-15 minutes. After 15 minutes, knead the dough again and divide it into 4 equal portions. Give ecah portion a shape of ball. Take 1/4 cup dry wheat flour in a plate for dusting. Coat each ball with dry wheat flour and roll it out on roti making board into a thin circular chapati or paratha having approx 5-6 inch diameter.

Heat the tava over medium flame. When it is hot, place rolled chapati on it and cook until light brown spots appear on both sides.

Trasfer it to a plate and cover with a lid to avoid drying (or put it in a roti container). Do the same process for remaining dough balls. Make sure that chapati wrap is not over cooked, as it will be re-heated again at the time of making rolls.

for Making Crumbled Paneer Filling: Heat 1-teaspoon oil in a small pan over low flame. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.

Add red chilli powder, coriander powder, garam masala powder, tomato ketch up, coriander leaves and green chilli; mix well.