Aloo Paneer Roll Recipe (Aloo Paneer Frankie)

Ingredients

• 1/4 cup maida (plain flour)
• 1/4 cup whole wheat flour (gehun ka atta)
• 1/2 tbsp oil
• salt (namak) to taste
• 1 1/2 cups boiled peeled and grated potatoes
• 1 1/2 cups grated paneer (cottage cheese)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 2 tsp finely chopped green chillies
• 2 tbsp finely chopped coriander (dhania)
• 2 tbsp finely chopped mint leaves (phudina)
• salt (namak) to taste
• 1/2 cup grated carrot
• 1/2 cup shredded cabbage
• 1 tsp chaat masala
• whole wheat flour (gehun ka atta) for rolling
• 3 tbsp oil for greasing and cooking
• tomato ketchup

Steps

1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
2. Divide the dough into 6 equal portions and roll each portion into a 125 mm. (5”) diameter circle using little whole wheat flour for rolling.
3. Heat a non-stick tava (griddle) and semi-cook the rotis and keep aside.
4. Heat the oil on a non-stick tava (griddle) and add the cumin seeds.
5. When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
6. Add the potatoes, paneer, coriander, mint leaves and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
7. Divide the stuffing into 6 equal portions and roll each portion into an oblong roll and keep aside.
8. Divide the salad into 6 equal portions and keep aside.
9. Place 1 semi-cooked roti on a flat, dry surface and spread 1 tsp of green chutney evenly over it.
10. Place 1 portion of the stuffing on one end of the roti, place 1 portion of the salad over the stuffing and roll the roti tightly.
11. Repeat steps 2 and 3 to make 5 more rolls.
12. Heat a non-stick tava (griddle) and grease it with 1 tbsp of oil.
13. Place 3 rolls on it and cook, using ½ tbsp oil till brown spots appear on all the sides.
14. Repeat steps 5 and 6 to cook 3 more aloo and paneer rolls in 1 more batch.
15. Cut each aloo and paneer roll diagonally into 2 and serve hot with tomato ketchup.