The delicious paneer roll is so famous in Bombay that it can be found at 3 in the morning. It’s tongue tickling. It’s spicy. It’s chatpatta. It’s cubes of paneer sauteed and then covered by a roti that has a couple of pastes on it. It’s simple to make and at the same time it fills you up.
Preparing the roti
Combine wheat flour, salt, and add enough milk to make a dough.
Knead well, divide the dough into 12 equal portion.
Roll out each portion like roti, using wheat flour for dusting.
Cook each roti lightly on a hot tava on both sides.
Keep it aside in a container.
Put thick curd in a big bowl and add all the marinade items.
Take diced paneer and chopped capsicum and add it the marination bowl. Mix well.
Let it marinate for 25 minutes.
Now take a fry pan and put 1 tsp of oil on it, add the marinated mixture and saute until it turns brownish.
Take a roti, spread some green chutney on it, sprinkle some lemon juice and chaat masala.
Put 1 tablespoon of sauted mixture (paneer and capsicum) on the roti and spread it evenly. Roll it.
Then put little oil on a tava and roast both the sides.
It's done. Serve it when it's hot. You can now have a tasteful bite of the juicy paneer roll.