Street Style Paneer Roll | पनीर रोल | Paneer Kathi | Chef Kunal Kapur Snack Recipe | Paneer Snacks

Chef Kunal Kapur Paneer & Dairy 40 Mins 4 Servings 248.4K views Mar 21, 2022

If you are looking for a recipe that is simple, yummy, and super filling at the same time, then you have come to the right video! In this video, I will show you how to make dough for the perfect kulcha, how to make paneer filling, and how to assemble it all together to make delicious 'Paneer Kulcha Rolls'. Paneer Kulcha Roll

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

For Kulcha Recipe

Maida (all-purpose flour) - 1cup
Atta (whole wheat flour) - ½ cup
Salt - ½ tsp
Sugar - 2tsp
Baking powder - ¼ tsp
Baking soda - ½ tsp
Curd - ¼ cup
Milk - ¼ cup
Water - 2-3tbsp approx
Oil - 2tbsp

For Paneer Mixture

Oil – 2 tbsp
Butter – 2 tbsp
Cumin – 1½ tsp
Ginger Chopped – 2 tsp
Garlic Chopped – 2tsp
Green chilli chopped – 2tsp
Onion chopped – ¼ cup
Capsicum chopped - ¼ cup
Red Capsicum chopped - ¼ cup
Yellow Capsicum chopped - ¼ cup
Tomato chopped – ½ cup
Turmeric – ½ tsp
Chilli powder – 1 tsp
Coriander powder – 1tbsp
Chaat masala - 1tsp
Kasoori methi powder – ½ tsp
Paneer - 250gms
Salt – to taste
Coriander chopped – a handful

For Mint Mayo

Mayonnaise - ¾ cup
Mint chutney (thick) - ½ cup

For Roll

Onion sliced - a handful
Tomato sliced - a handful
Pickled vegetables - a handful
Butter paper

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak fresh paneer cubes in warm, lightly salted water for 10 minutes before cooking. If pan-frying paneer, do so for no more than 60–90 seconds per side on medium-high heat to preserve its velvety, melt-in-the-mouth texture and prevent rubberiness.

Recipe FAQs & Expert Advice

How long can I store leftover Street Style Paneer Roll?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Substitute paneer with extra-firm pressed tofu or roasted plant-based paneer alternatives. Replace dairy butter/ghee with mustard oil, coconut oil, or refined groundnut oil.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.