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Paneer Rolls: The Perfect Tea-Time Snack to Impress Your Guests

Samira Vishwas September 29, 2025 12:24 AM

Looking for a delightful and easy-to-make snack that pairs perfectly with your evening tea? These Paneer Rolls are a fantastic choice! They are crispy on the outside, with a soft, flavorful paneer filling on the inside, offering an incredible taste that will surely earn you compliments. Whether it’s a casual get-together or a quiet evening at home, these rolls are a guaranteed hit.

Ingredients You Will Need

Ingredient	Quantity	Preparation Notes
For the Outer Layer
Maida (All-purpose flour)	1 cup
Water	As needed	For kneading dough.
Salt	1/2 teaspoon
Oil/Ghee	1 tablespoon + for frying	For dough and frying.
For the Paneer Filling
Paneer	200 grams	Crumbled or grated.
Onion	1 small	Finely chopped.
Capsicum (Bell Pepper)	1/2 small	Finely chopped (optional).
Green Chilies	1-2	Finely chopped (adjust to taste).
Ginger-Garlic Paste	1 teaspoon
Spices
Turmeric Powder	1/4 teaspoon
Red Chili Powder	1/2 teaspoon
Cumin Powder	1/2 teaspoon
Coriander Powder	1 teaspoon
Garam Masala	1/2 teaspoon
Chaat Masala	1/2 teaspoon	For tanginess.
Coriander Leaves	2 tablespoons	Finely chopped.
Salt	To taste

Step-by-Step Recipe Instructions

Step 1: Prepare the Dough for the Outer Layer

In a large bowl, combine the Maida, salt, and 1 tablespoon of oil/ghee.
Gradually add water and knead to form a smooth, pliable dough. It should be firm but not too stiff.
Cover the dough with a damp cloth and let it rest for at least 15-20 minutes.

Step 2: Prepare the Paneer Filling

Heat 1 tablespoon of oil in a pan over medium heat.
Add the finely chopped onion and sauté until it turns translucent.
Add the ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.
If using, add the finely chopped capsicum and cook for 2-3 minutes until slightly softened.
Add all the dry spices (turmeric, red chili, cumin, coriander, garam masala, chaat masala, and salt). Sauté for a minute, ensuring the spices don’t burn.
Add the crumbled/grated paneer to the pan. Mix well and cook for 2-3 minutes, gently stirring, until the paneer is coated with the spices. Do not overcook.
Finally, stir in the fresh coriander leaves. Remove from heat and let the filling cool down completely.

Step 3: Assemble the Paneer Rolls

Divide the rested dough into small, equal-sized balls.
Take one dough ball and roll it out into a thin, rectangular or oval-shaped sheet (like a spring roll wrapper).
Place a spoonful of the cooled paneer filling onto one end of the rolled-out sheet.
Fold the sides inwards, then carefully roll the sheet tightly from the filled end to form a neat roll. Ensure the ends are sealed well to prevent the filling from coming out during frying. Repeat for all the rolls.

Step 4: Fry the Paneer Rolls

Heat enough oil in a deep kadai or pan for deep frying over medium heat.
Once the oil is hot, carefully slide a few paneer rolls into the oil (don’t overcrowd the pan).
Fry the rolls until they are golden brown and crispy on all sides.
Remove the fried rolls and place them on absorbent paper towels to drain excess oil.

Serve the hot and crispy Paneer Rolls with your favorite mint chutney, tomato ketchup, or a sweet chili sauce alongside your evening tea. Enjoy!