Paneer Egg Roll
A savory roll made with paneer and eggs wrapped in a flatbread, cooked with spices and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (grated) | 400 | Grams |
| Egg (beaten) | 5 | Count |
| Whole Wheat Flour (for making flatbreads) | 500 | Grams |
| Onion (thinly sliced) | 2 | Count |
| Bell Pepper (thinly sliced) | 1 | Count |
| Tomato (chopped) | 2 | Count |
| Green Chili (finely chopped) | 2 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 3 | Clove |
| Cumin Powder | 1 | Tsp |
| Coriander Powder | 1 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Oil (for cooking) | 3 | Tbsp |
| Fresh Cilantro (chopped) | 1 | Bunch |
Instructions
- Prepare the dough by mixing whole wheat flour with water and a pinch of salt. Knead until smooth and let it rest for 30 minutes.
- Heat 1 tablespoon of oil in a pan. Add minced garlic, grated ginger, and chopped green chili. Sauté for 1 minute.
- Add sliced onions and bell pepper to the pan. Cook until they are soft.
- Add chopped tomatoes, cumin powder, coriander powder, garam masala, salt, and black pepper. Cook until the tomatoes are soft.
- Add grated paneer to the mixture. Stir well and cook for 5 minutes. Remove from heat and set aside.
- Divide the dough into equal portions and roll them into flatbreads.
- Cook each flatbread on a hot skillet until both sides are golden brown.
- In a separate pan, heat a little oil and pour a portion of the beaten eggs. Place a cooked flatbread on top of the egg while it is still wet. Cook until the egg is set.
- Flip the flatbread and spread a portion of the paneer mixture over it. Roll the flatbread tightly.
- Repeat the process for the remaining flatbreads and serve hot, garnished with fresh cilantro.
Prep
- Knead and rest the dough for 30 minutes before cooking.
Kitchen equipment
Rolling PinSkilletGrater