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Paneer Tikka Roll

Serves 4
45 mins
320 Kcal
Indulge in the savoury delight of a Paneer Tikka Roll - tender paneer wrapped with fragrant spices. Imagine a warm, soft paratha dropped onto your plate filled with marinated paneer cubes grilled to perfection to add a smoky, charred flavour. The paneer dips in the thick yoghurt-ginger-garlic-spice mix coat with every bite, giving it an incredible tanginess and richness. With the right textures and flavours, freshly sliced onions and bell peppers on each roll join forces with a slightly acidic mint chutney drizzle. A bit crunchy on the outside and soft inside, the paratha perfectly supports the spicy and full-flavoured paneer. Whether it is served as a quick snack or a meal, the Paneer Tikka Roll will amuse those who have a craving. This dish suits lunch, dinner, or even a party appetiser. Here's the vegetarian delight that brings Indian street flavours to your table. Easy to make yet packed with flavour, this Paneer Tikka Roll recipe will surely make your taste buds dance joyfully. Make it today for a deliciously satisfying experience!

Ingredients required for Paneer Tikka Roll

  1. 200 gms paneer
  2. 200 gms wheat atta
  3. 100 gms greek yoghurt
  4. 1 tsp ginger garlic paste
  5. 1/2 tsp red chilli powder
  6. 1/2 tsp turmeric powder
  7. 1 tsp garam masala
  8. 1 tbsp mustard oil
  9. 2 tbsp green chutney
  10. Onion
  11. Capsicum
  12. Chat masala
  13. Salt

Cooking steps for Paneer Tikka Roll

  1. 1
    Let's begin this recipe of Paneer Tikka Roll by cutting 200 gms of paneer into medium cubes and putting that aside on a plate.
  2. 2
    Make sure your cubes are uniform so they marinate evenly and cook all right.
  3. 3
    Mix everything with 100 gms of hung curd, one teaspoon ginger-garlic paste, 1/2 teaspoon red chilli powder, 1/2 teaspoon turmeric powder, one teaspoon garam masala, salt to taste, and one tablespoon mustard oil.
  4. 4
    It's this marinade that gives the paneer that classic tikka flavour-spicy, smoky, and creamy.
  5. 5
    Mustard oil, with its sharp flavour, adds smoky richness.
  6. 6
    Whisking all these ingredients properly ensures that spices spread evenly in the curd mixture.
  7. 7
    Now, add paneer cubes, gently mixing so every piece is coated.
  8. 8
    Allow the paneer to marinate for at least 30 minutes.
  9. 9
    Cook them on each side for a few minutes till golden brown and slightly charred; it's how the tikka texture and flavour arise. Put them aside once they are done.
  10. 10
    You can prepare rotis (for the filling) while the paneer is marinating.
  11. 11
    Use 200 gms of whole wheat flour in a mixing bowl, adding enough water to knead it into a smooth, pliable dough.
  12. 12
    Break the dough into small balls, roll them out into a thin circle, and cook on a hot tawa till they get golden-brown on both sides and a little puffed up.
  13. 13
    Use a prepared roti; around two tablespoons of green chutney would spread over it. The tangy, refreshing layer from the roll adds freshness to the smoke-flavoured paneer.
  14. 14
    Place the cooked paneer tikka pieces along the centre of the roti. Top it with thinly sliced onions and capsicum for crunch and freshness.
  15. 15
    Add more flavour by sprinkling a pinch of chaat masala over the filling.
  16. 16
    Roll the roti around the filling carefully, tucking in the edges if they are loose. Secure the roll, if needed, with a toothpick to hold it together.
  17. 17
    The recipe of Paneer tikka roll is ready to be served hot with mint chutney or ketchup.

Shop Ingredients

Mustard Oil (1 Tbsp)
166
1
164
1
153
1
167
1
84
1
844
1
180
1
157
1
320
1
158
1
Ginger Garlic Paste (1 Tsp)
45
1
47
1
37
1
59
1
25
1
70
1
Salt
30
1
24
1
116
1
50
1
105
1
47
1
52
1
73
1
144
1
88
1
Chat Masala
90
1
85
1
72
1
88
1
52
1
47
1
88
1
121
1
69
1
47
1
Greek Yoghurt (100 gms)
250
1
57
1
60
1
60
1
190
1
48
1
176
1
35
1
279
1
Turmeric Powder (1/2 Tsp)
62
1
32
1
104
1
89
1
212
1
165
1
56
1
279
1
Red Chilli Powder (1/2 Tsp)
47
1
41
1
67
1
Wheat Atta (200 gms)
259
1
253
1
454
1
485
1
79
1
259
1
369
1
431
1
495
1
419
1
Garam Masala (1 Tsp)
50
1
100
1
97
1
85
1
54
1
44
1
52
1
91
1
109
1
56
1
Onion
33
1
43
1
Paneer (200 gms)
91
1
95
1
85
1
95
1
85
1
100
1
168
1
90
1
179
1

FAQs

What is the best type of paneer to use for the Paneer Tikka Roll?

The best flavour will come from a fresh, firm paneer to make a Paneer Tikka Roll. Fresh paneer will absorb the marinade better and can hold its shape even if grilled. Avoid using a soft or crumbling paneer because it might crumble apart during cooking. Store-bought paneer that is firm and not too wet is best for the best result.

How can the flavours in the marinade of Paneer Tikka Roll be enhanced?

If you want a more aromatic marinade, use yoghurt combined with ginger-garlic paste, turmeric, red chilli powder, garam masala, lemon juice, and salt to taste. You can do a "dhungar" method for that smoke flavour, where a piece of hot charcoal is added for a few minutes. You may also add fresh herbs in the marinade by using cilantro or mint.

Can Paneer Tikka Roll be prepared in advance?

Yes, you can get all the components ready in advance! Marinate the paneer and refrigerate for a few hours or overnight for better flavour. You can also cook the paneer in advance, place it inside the paratha or naan, and refrigerate it. Just heat that little before serving. Assemble the rolls fresh right before serving for the best taste and texture.
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