Beetroot Paneer Roll

May 18, 2016

Cooking Type: Induction/gas stove/microwave

Serves: 04

Preparation Time: 10-15 minutes

Cooking Time: 15-20 minutes


  1. 4 slices Brown bread
  2. 1 medium sized potato, boiled
  3. ½ cup Beetroot grated
  4. ½ cup Paneer, grated
  5. 2 tablespoon Spring onion, chopped
  6. 2 tablespoon Coriander leaves, chopped
  7. 1 teaspoon Whole cumin seeds
  8. Green chilies as per taste, chopped
  9. ½ teaspoon Chat masala
  10. ½ teaspoon Cinnamon, powder
  11. 1 tablespoon Oil
  12. 1 cup Water
  13. Salt as per taste


Take a big bowl and mash potato in it. Add grated beetroot, grated paneer, chopped spring onion, chopped coriander leaves, chopped green chilies and mix it well. Now add whole cumin seeds, chat masala, cinnamon powder and salt to taste. Combine all these ingredients very well.
Trim the edges of bread slices lightly. Soak each slice in water for about five to seven seconds. Squeeze and drain extra water by pressing between your palms. Place some beetroot paneer mixture in the centre on one side and roll the rest to make a shape into cylindrical rolls. Ensure that the edges are well sealed.
Now heat a pan and add sufficient oil for shallow fry. Shallow fry the rolls until golden brown. Drain and place on an absorbent paper.
Serve hot with tomato ketchup or mint coriander chutney.
For microwave cooking, take a microwave safe flat dish and brush with oil. Place rolls on dish at high rack and bake for fifteen to twenty minutes. Turn in between for uniform boiling from all the sides.

Do’s: For a low calorie version, try using toned milk paneer for filling.