Aloo And Paneer Roll Recipe

Cooking Directions

• STEP 1.In a bowl, mix together mashed potatoes, crumbled paneer, green chilies, ginger, coriander leaves, and spices.
• STEP 2.Divide the dough into small balls and roll them into thin parathas.
• STEP 3.Place a portion of the potato-paneer mixture on one side of the paratha and roll it tightly.
• STEP 4.Heat oil in a pan and cook the rolls until crispy and golden brown on all sides.
• STEP 5.Serve hot with mint chutney or ketchup.

Cooking Tips

• You can add grated carrots or peas to the potato-paneer mixture for added texture and flavor.
• Make sure to roll the parathas thin so that they cook evenly and become crispy.
• You can also brush the rolls with melted butter or ghee for extra richness.

Storage and Serving

• Aloo and Paneer Rolls are best enjoyed immediately after cooking.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• Reheat the rolls in a pan or microwave before serving.