Chilli Paneer Roll
Top Rated Recipe
Key Details:
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prep time: 5 minutes
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Cook time: 0 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Indian
Key Ingredients:
Rotis
Chilli paneer
Spring onions
About Chilli Paneer Roll
Table of Contents
If you have leftover rotis and chilli paneer, just roll them up together and enjoy them with your kids
Read More- Rotis 4
- Chilli paneer 4 tbsps
- Kissan tomato ketchup 4 tbsps
- Spring onions, chopped 2 tbsps
Step 1. Spread 1 tbsp Kissan ketchup on each roti.
Step 2. Spread 1 tbsp chilli paneer evenly, sprinkle spring onion on top and tightly roll the roti.
Read MoreIngredients
- Rotis 4
- Chilli paneer 4 tbsps
- Kissan tomato ketchup 4 tbsps
- Spring onions, chopped 2 tbsps
How to Make Chilli Paneer Roll (Stepwise Photos)
Method
- Spread 1 tbsp Kissan ketchup on each roti.
- Spread 1 tbsp chilli paneer evenly, sprinkle spring onion on top and tightly roll the roti
- Transfer the rolls onto serving plates and serve.
Additional Tips and Tricks
About chef
Chef Shazia Khan
Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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