Crunchy Paneer Rolls

Tarla.Dalal's picture

Oct. 12, 2016

Who doesn't love a crunchy snack in the middle of the cold day? Try this paneer roll which will be a instant hit among your family and friends.


Grated paneer 1 Cup (16 tbs)
Potatoes 1/4 Cup (4 tbs) (boiled, peeled, and mashed)
Grated processed cheese 1/4 Cup (4 tbs)
Ginger green chilli paste 2 Teaspoon
Turmeric powder 1 Pinch
Coriander and cumin powder 1 Teaspoon
Chilli powder 1 Teaspoon
Amchur powder 1 Teaspoon
Garam masala 1/2 Teaspoon
Plain flour 1/2 Cup (8 tbs)
Vermicelli To Taste (Coarsely crushed for rolling)
Oil 1 1/2 Cup (24 tbs) (For deep frying)



1. Combine the paneer, potatoes, cheese, ginger-green chilli paste, turmeric powder, coriander-cumin seeds powder, chilli powder, dried mango powder, garam masala and salt in a deep bowl and mix well. Keep aside.

2. Combine the plain flour and approx. ½ cup of water in a bowl, mix well and keep aside.

3. Divide the paneer-potato mixture into 14 equal portions and shape each portion into a cylindrical roll.

4. Dip each ball into the plain flour-water mixture and roll them in vermicelli till it is evenly coated from all the sides.

5. Heat the oil in a deep non-stick pan and deep-fry, a few rolls at a time, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.


6. Serve immediately with chilli sauce and tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 64Calories from Fat 30

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g


Sodium 95 mg3.96%

Total Carbohydrates 6 g2%

Dietary Fiber %


Protein 2 g4%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet