Who won't love the exploding flavors of this Paneer Roll made in a simple homemade way? Spread with creamy hummus, and melting chunks of Paneer coated with spinach, onion, tomato, and garlic, this Frankie roll gathers in no time!
A must-try crispy and homemade Paneer Roll is a whole wheat flat bread / paratha wrapped up with hummus, paneer, onion, tomato, and garlic sauce. This tastes similar to the traditional Indian Kathi roll except that this recipe is vegetarian and if you are looking for more paneer recipes, you may also like : Palak Paneer and Paneer Tikka in OTG.
This Indian street food is popular across continents and has several variations made to it. I am desi foodie and I love paneer and as I type, I had a wholesome lunch of Paneer Capsicum. I have tweaked the original recipe and used hummus as a spread on paratha.
Ingredients
For the Whole Wheat Roll
- Whole Wheat Flour: I love flatbreads or parathas made using Whole wheat flour. You may use gf flour like Ragi, Chickpea, Buckwheat or amaranth to make this recipe totally gf. Use this flour with salt and water to knead a not-so tight dough.
- Desi Ghee: If you love parathas, you would simply love desi ghee parathas. They turn out super crisp and amazing with desi ghee. For vegan options, you may use any vegan oil.
You may always buy the ready to make Parathas but in my honest opinion, fresh ones are more tasty.
For the Paneer Wrap Mix
- Paneer: Indian Cottage Cheese or Paneer is the star ingredient of this recipe. I have procured it from Mother dairy, the very common brand in India. There was a time when I used to make homemade paneer. Now when I have to add content to the blog, there is a lot that keeps going on and I need to purchase it. You may use Tofu for making a Vegan wrap.
- Hummus: Hummus spread adds rich flavor to the wrap. Other spreads that go well with Paneer Frankie are Mint or Coriander Dip, Mustard Sauce or Cheesy dip.
- Vegetables: Onion, garlic, capsicum, spinach and tomato are used in this recipe. Carrots, Zucchini, mushrooms, Kale, cauliflower work well too.
- Desi Ghee: For sauteing vegetables, I have used Desi ghee. you may use olive oil or vegan oil for making it vegan.
- Spices: Paneer recipe seems incomplete without the touch of Indian spices: Red Chilly, Garm Masala, Amchur (Dry Mango powder). Feel free to tone the heat down as my version of spicy won't match yours. For the spices, the Italian seasonings like thyme, rosemary and oregano would be perfect substitutes.
How To Make Paneer Roll
- Gather all the ingredients and start with kneading the whole wheat flour. I prefer kneaded dough to rest for 15 minutes. Add water gradually and not at once. I add salt to flour. Chop the veggies as desired.
2. Cover the dough for 15 min and in the mean time make the paneer wrap mix. Heat desi ghee. Add garlic and onion. Once onions are transparent, add tomato and then spinach. Spinach would leave water and so would Paneer. Let the veggie mix absorb the moisture or the wrap mixture would be runny. Add salt, spices: Garam masala, turmeric, red chili powder and Amchur.
3. Now you may make the whole wheat paratha. Roll the dough on rolling. Not very thin or thick. Flip when cooked from one side. Once cooked from both sides, apply ghee and cook on simmer for a crispy paratha.
4. Apply Hummus spread on cooked paratha. Add the paneer veggie mixture in the center. Wrap it gently and enjoy it with your favorite dip.
6. The utterly delicious Paneer Wrap is ready! Team it with your choice of dip.
FAQs
Two Paneer wrap has approx 240 calories.
Expert Tips
- To get the perfect crispy paratha, use iron tawa. Trust me it won't burn it. You need to put rollled up paratha on a hot tawa (not cold). Simmer the gas and let it cook slowly. Flip it and let it be half cooked from booth sides. then Apply oil or ghee on simmer. Use a flat spatula to press it evenly.
- The paneer when mixed in vegetables release water. Cook a bit extra to absorb the water or the wrap would leak the mixture.
- Keep the dough at rest for at least 15 minutes and don't use it immediately.
What to Serve With This Paneer Roll?
You may also like:
- Idli Podi Recipe
- Idli Sambar Recipe (Tiffin Sambar)
- How To Make Paneer (Indian Fresh Cheese)
- Amla Avocado Dip- Indian Style
- Shahi Paneer- Punjabi Style
- Methi Malai Paneer
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Paneer Roll
Equipment
- 1 High hipped platter Parath for kneading wheat dough
- 1 Iron Tawa Cooking parathas
- 1 iron pan (can use any other skillet) for making paneer veggie mix
Ingredients
- 10 tablespoon Hummus Market or Homemade
- 3 cups whole wheat flour makes around 10-12 wheat paratha
- 1.5 teaspoon salt for adding in wheat flour
- 1.5 cup paneer around 150 gm
- 1 small onion chopped
- 3-5 small garlic cloves chopped small
- 1 cup spinach leaves sorted and chopped
- 1 large tomato chopped
- 1.5 teaspoon Desi Ghee for making Veggie Mix
- 10 tablespoon Desi Ghee Cooking paratha (optional) and you may make chapati as well
- salt for veggie mix
- water kneading dough
- 1.5 teaspoon red chilly powder
- 1.5 teaspoon Turmeric Haldi
- 1 teaspoon Garam Masala
- 1 tsp Amchur Dry Mango Powder
Instructions
- Gather all the ingredients and start with kneading the whole wheat flour. I prefer kneaded dough to rest for 15 minutes. Add water gradually and not at once. I add salt to flour. Chop the veggies as desired.
- Cover the dough for 15 min and in the mean time make the paneer wrap mix. Heat desi ghee. Add garlic and onion. Once onions are transparent, add tomato and then spinach. Spinach would leave water and so would Paneer. Let the veggie mix absorb the moisture or the wrap mixture would be runny. Add salt, spices: Garm masala, turmeric, red chili powder and Amchur.
- Now you may make the whole wheat paratha. Roll the dough on rolling. Not very thin or thick. Flip when cooked from one side. Once cooked from both sides, apply ghee and cook on simmer for a crispy paratha.
- Apply Hummus spread on cooked paratha. Add the paneer veggie mixture in the center. Wrap it gently and enjoy it with your favorite dip.
- The utterly delicious Paneer Wrap is ready! Team it with your choice of dip.
Notes
- To get the perfect crispy paratha, use iron tawa. Trust me it won't burn it. You need to put rollled up paratha on a hot tawa (not cold). Simmer the gas and let it cook slowly. Flip it and let it be half cooked from booth sides. then Apply oil or ghee on simmer. Use a flat spatula to press it evenly.
- The paneer when mixed in vegetables release water. Cook a bit extra to absorb the water or the wrap would leak the mixture.
- Keep the dough at rest for at least 15 minutes and don't use it immediately.
| Nutrition Facts | |
|---|---|
| Serving size: 2 | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 240 |
| % Daily Value* | |
| Total Fat 18g | 23% |
| Saturated Fat 7.4g | 37% |
| Cholesterol 17mg | 6% |
| Sodium 165mg | 7% |
| Total Carbohydrate 15.4g | 6% |
| Dietary Fiber 5.2g | 8% |
| Total Sugars 0.9g | |
| Protein 14.8g | 10% |
| Vitamin D 0mcg | 0% |
| Calcium 14mg | 1% |
| Iron 0mg | 2% |
| Potassium 81mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Anonymous says
Looks drooling! I would surely try this as everyone at home loves paneer. Thanks
Deepti says
Thank you. Share your views when you try it.
Anonymous says
We tried this recipe of wrap and it turned out amazing! Thanks for sharing.
Deepti says
So glad to know. Thanks for sharing!
Kristen says
Perfect Recipe! What we loved was the whole wheat taco! it turned out crisp and was amazing lunch for us. thanks
Deepti says
Hey Kristen,
I am so glad to know this. Keep visiting for more such recipes! Thanks.