How to prepare Paneer Bhuna Roll / Wrap

If you wanna feel the freshness, wholesomeness and richness in one bite, you should definitely have to try this easy, spicy yet rich in taste, Paneer Bhuna Roll 😋.

Paneer bhuna roll is a rich and spicy paneer dish which is easy to make and tastes heavenly. This dish can be served as a starter or lunch. Paneer, also called as cottage cheese is an ingredient which is popular in the Indian cuisine. Paneer Bhuna roll is very fancy and goes well in parties and gatherings.

Tried this recipe from a great chef. It turned out great on the 1st attempt itself! From then it has become one of our favorite dishes!

Bhuna means continuously stirring in fat. Paneer Bhuna is as the suggests, paneer is cooked in sautéed onions, yogurt, basic spices and then roasted masala spices. Onion is the main ingredient in this dish. Shahi jeera brings the light floral flavor to balance the other flavors. Hung curds or greek yogurt adds the richness and sourness which also balances the other flavors when assembled in a roll. We won’t need any chutneys or raw onions.. anything, because the yogurt we use takes care of every need.

More paneer dishes

Paneer Bhuna Roll

Experience the freshness, wholesomeness and richness in one bite with this easy, spicy yet rich in taste, Paneer Bhuna Roll 😋.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, dinner, lunch, Snack
Cuisine: Indian, north indian
Keyword: bhuna roll, dhaba style paneer, kathi roll, paneer bhuna masala, paneer bhuna roll, paneer frankie, paneer kathi roll, paneer recipes, paneer tikka masala, paneer tikka roll, paneer wrap, sirisfoodlab, street food, veg roll
Servings: 3 people
Author: Sireesha

Ingredients

For Dough

  • 1 cup wheat flour
  • 1/2 cup unrefined all purpose flour
  • 1 pinch salt
  • 1 tsp sugar
  • 2 tsp oil

For Bhuna Masala

  • 1 tbsp shahi jeera
  • 2 black cardamom
  • 5 cloves
  • 4 green cardamom
  • 3/4 tsp peppercorns
  • 3 tbsp coriander seeds
  • 1 pinch salt

For Paneer Bhuna

  • 2-3 tbsp ghee
  • 1/2 tsp shahi jeera or cumin seeds
  • 2 large onions finely chopped
  • 1 tsp ginger garlic paste
  • 1-2 tsp green chilly paste
  • 1 heaped tsp kashmiri red chilly powder
  • 1/4 cup curd/yogurt beaten
  • 2 tbsp prepared bhuna masala
  • 1 cup water
  • 2 md sized bell pepper cut in long strips
  • 350-400 gms paneer cut in long strips
  • 2 tbsp coriander leaves/cilantro finely chopped
  • 1/2 inch ginger julienned

Other Ingredients

  • mint leaves roughly cut
  • oil
  • ghee

For Assembling

  • greek yogurt or hung curds
  • prepared bhuna masala

Instructions

For Bhuna masala

  • In a lightly heated non-stick pan, add Shahi jeera, black cardamom, cloves, green cardamom.
    1 tbsp shahi jeera, 2 black cardamom, 5 cloves, 4 green cardamom
  • Add peppercorns, coriander seeds, pinch of salt. Dry roast on low flame until the spices turn aromatic. 
    3/4 tsp peppercorns, 3 tbsp coriander seeds, 1 pinch salt
  • Transfer it into a blender jar and blend it into a powder. Keep it aside for further use.

For Dough

  • In a plate or mixing bowl, add all purpose flour, whole wheat flour, salt to taste, sugar, oil.
    1 cup wheat flour, 1/2 cup unrefined all purpose flour, 1 tsp sugar, 2 tsp oil, 1 pinch salt
  • Add water as required and knead a smooth soft dough. 
  • Cover the dough with a wet cloth and keep it aside for 5-7 minutes. 

For Paneer Bhuna

  • In a deep bottom pan, add ghee once it's hot, add shahi jeera, onion, ginger garlic paste, and green chilly paste. Sauté on medium flame until it's light brown in color. 
    2-3 tbsp ghee, 1/2 tsp shahi jeera or cumin seeds, 2 large onions, 1 tsp ginger garlic paste, 1-2 tsp green chilly paste
  • Add kashmiri red chilli powder and sauté for a minute.
    1 heaped tsp kashmiri red chilly powder
  • Add curd and mix it well. Add prepared bhuna masala, little water and mix it well. 
    1/4 cup curd/yogurt, 2 tbsp prepared bhuna masala, 1 cup water
  • Cover it with the lid and cook on medium flame for 4-5 minutes. 
  • Add bell pepper, paneer and mix everything well. Cover it with the lid. 
    2 md sized bell pepper, 350-400 gms paneer
  • Cook on medium flame for 5 more minutes and finish it with coriander leaves and julienned ginger.
    2 tbsp coriander leaves/cilantro, 1/2 inch ginger

For Roti

  • Take a small portion of the dough and roll it thin using a rolling pin.
  • Add mint leaves and gently press.
  • Heat a flat pan, apply some oil and and cook the roti until you see the light brown spots on both sides. Cover and keep aside for further use.

For Assembling

  • Take a prepared roti, mint leaves side down. Spread some hung curd all the sides properly. 
  • Sprinkle some prepared bhuna masala. 
  • Heat a pan on medium heat, add some ghee then place the roti, add prepared paneer bhuna. 
  • Now, remove the roti on a plate, roll it tightly. Cut into half.
  • Serve immediately as a snack or for lunch or for dinner.

Notes

  1. Instead of using ginger garlic paste and chilly paste, you can grind and use the paste of ginger garlic and green chillies.
  2. You may use more all purpose flour than wheat flour for dough. I used more wheat flour.
  3. If using all purpose flour more, you need to knead the dough very well for few minutes.
  4. There won’t be any need of chutney or cut onions when serving. Greek yogurt takes care of all the needs.

Step by step photo Instructions

For Bhuna masala

In a lightly heated non-stick pan, add 1 tbsp Shahi jeera, 4 black cardamom, 5 cloves, 4 green cardamom and 3/4 tsp peppercorns.

Add 3 tbsp coriander seeds and a pinch of salt. Dry roast on low flame until the spices turn aromatic. 

Transfer it into a blender jar and blend it into a powder. Keep it aside for further use.

For Dough

In a plate or mixing bowl, add all purpose flour, whole wheat flour, salt to taste, sugar, oil.1 cup wheat flour,1/2 cup unrefined all purpose flour,1 tsp sugar,2 tsp oil,1 pinch salt.

Add water as required and knead a smooth soft dough. 

Cover the dough with a wet cloth and keep it aside for 5-7 minutes. 

For Paneer Bhuna

In a deep bottom pan, add 2-3 tbsp ghee once it’s hot, add 1/2 tsp shahi jeera, 2 large finely chopped onions, 1 tsp ginger garlic paste, and 1-2 tsp green chilly paste. Sauté on medium flame until it’s light brown in color. 

Add 1 heaped tsp kashmiri red chilli powder and sauté for a minute.

Add 1/4 cup curd and mix it well. Add prepared 2 tbsp bhuna masala, around 1 cup water and mix it well. 

Cover it with the lid and cook on medium flame for 4-5 minutes. 

Add 2 medium sized bell pepper, 350-400 grams paneer and mix everything well. Cover it with the lid. 

Cook on medium flame for 5 more minutes and finish it with 2 tbsp coriander leaves and 1/2″ julienned ginger.

For Roti

Take a small portion of the dough and roll it thin using a rolling pin.

Add mint leaves and gently press.

Heat a flat pan, apply some oil and and cook the roti until you see the light brown spots on both sides. Cover and keep aside for further use.

For Assembling

Take a prepared roti, mint leaves side down. Spread some hung curd all the sides properly. Sprinkle some prepared bhuna masala. 

Heat a pan on medium heat, add some ghee then place the roti, add prepared paneer bhuna. 

Now, remove the roti on a plate, roll it tightly. Cut into half.

Serve immediately as a snack or for lunch or for dinner.

Did you try this recipe?

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