Spiced Paneer & Potato Roti Rolls

Spiced Paneer & Potato Roti Rolls ingredients

• 4 pieces Large roti (store-bought or homemade)
• 2 Potatoes, medium
• 150 g Paneer, crumbled or grated
• 0.5 cup Red onion, finely chopped
• 0.5 cup Tomato, finely chopped
• 0.25 cup Carrot, grated
• 1 tbsp Fresh ginger-garlic paste
• 1-2 pieces Green chilies, slit or chopped
• 0.5 tsp Cumin seeds
• 0.25 tsp Turmeric powder
• 0.5 tsp Red chili powder
• 1 tsp Coriander powder
• 0.5 tsp Garam masala
• 1 tsp Salt
• 2 tbsp Vegetable oil
• 0.25 cup Fresh cilantro, chopped
• 4 pieces Lemon wedges

How to make Spiced Paneer & Potato Roti Rolls

1. Boil the 2 medium potatoes in their skins until fully tender, about 20-25 minutes. Once cooked, drain, cool slightly, peel, and mash them roughly in a bowl, keeping some small chunks for texture.
2. Heat 2 tbsp vegetable oil in a large skillet or non-stick pan over medium heat. Add 0.5 tsp cumin seeds and let them splutter for about 15-20 seconds.
3. Add 0.5 cup finely chopped red onion and 1-2 slit or chopped green chilies to the pan. Sauté the onions until they turn translucent and soft, about 5-7 minutes.
4. Stir in 1 tbsp ginger-garlic paste and cook for another minute until the raw aroma disappears, ensuring it doesn't burn.
5. Add 0.5 cup finely chopped tomato and 0.25 cup grated carrot. Cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and the mixture starts to come together.
6. Reduce the heat to low and add the dry spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 1 tsp coriander powder, and 1 tsp salt. Mix well and cook for 1-2 minutes, allowing the spices to toast lightly.
7. Add the roughly mashed potatoes and 150g crumbled paneer to the skillet. Mix thoroughly, gently mashing and combining everything with the spice mixture. Cook for 5-8 minutes, stirring occasionally, until the filling is heated through and well-blended.
8. Stir in 0.5 tsp garam masala and 0.25 cup fresh chopped cilantro. Taste the filling and adjust salt or spice if necessary. Remove the skillet from heat and keep the filling warm.
9. Warm the 4 large roti pieces. You can heat them one by one on a dry hot skillet for about 30 seconds to 1 minute per side until they are soft and pliable, or microwave them briefly as per package instructions.
10. Lay a warm roti flat on a clean surface. Spoon approximately one-quarter of the spiced paneer and potato filling onto the center of the roti, leaving a border on all sides.
11. Fold the bottom edge of the roti over the filling, then fold in the sides, and roll it up tightly but gently to form a secure wrap. Repeat this process for the remaining roti and filling.
12. Serve the Spiced Paneer & Potato Roti Rolls immediately, perhaps with a side of lemon wedges for a fresh squeeze over the filling, or your favorite chutney.

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