SPICED PANEER-PAPAD ROLLS
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💡 So Easy, Even Your Chai Break Can Handle It
Use soft, thin papads that fold easily without tearing. Don’t soak them too long—just 30 seconds is enough! Keep your besan paste thick so it sticks well while sealing. Always fry on medium heat so the papad cooks evenly and doesn’t burn. Want to skip deep frying? Air-fry or pan-toast them with a brush of oil for a lighter version. Serve hot for best crunch and flavor!
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Step-by-Step Recipe : 🍴 Cheat Code: How to Look Fancy With Just a Fry Pan
INGREDIENTS
- 10 papads
- 80 grams long stick chopped paneer
- 1/2 tsp red chili flakes
- 1/2 tsp black pepper
- 1/2 tsp peri peri powder
- 1/2 tsp chaat masala
- 1/2 tsp amchur (dry mango) powder
- 1 tsp oil (for mixing with paneer)
- Salt to taste
- Oil for frying
- 1 cup water
- 1 tbsp besan (gram flour)
PREPARATION STEPS
1. **Marinate the Paneer:**
- In a bowl, combine the chopped paneer, red chili flakes, black pepper, peri peri powder, salt, and 1 tsp of oil.
- Mix well and let it sit for 30 minutes.
2. **Prepare the Besan Paste:**
- In a small bowl, mix besan with 2 tbsp water to form a smooth paste. Add more water if necessary to achieve a thick consistency.
3. **Prepare the Papads:**
- Pour 1 cup of water into a plate.
- Immerse each papad into the water for 30 seconds. Remove and place on a cotton cloth to absorb excess water.
4. **Assemble the Rolls:**
- Place a piece of the marinated paneer on one edge of the softened papad.
- Roll the papad around the paneer piece and secure the edges with the besan paste.
5. **Fry the Rolls:**
- Heat oil in a pan over medium heat.
- Fry the papad rolls until the outer layer is crispy and golden brown.
- Transfer to a plate lined with paper towels to drain excess oil.
6. **Season and Serve:**
- While the rolls are still hot, sprinkle with amchur powder, and chaat masala.
- Serve immediately and enjoy!
This recipe makes a delicious and crispy snack or appetizer.
Thin, plain urad dal papads work best as they soften easily and roll without cracking. Avoid thick or masala papads, as they may break while folding or overpower the paneer flavor.
Make sure papads are just lightly soaked—30 seconds max—and rolled while still soft. Seal the edges tightly with thick besan paste and fry on medium heat to avoid bursting or opening up.
You can marinate the paneer and soften papads ahead of time, but roll and fry them just before serving for best crispiness. Reheating can make them soggy.
They pair well with mint chutney, tamarind-date chutney, or even a spiced yogurt dip. You can also sprinkle extra chaat masala for added zing before serving.
Yes! Try air-frying at 180°C for 8–10 minutes or pan-searing with minimal oil. The texture may differ slightly but you'll still get a tasty and healthier version.
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