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Egg paneer roll is made with a spicy paneer stuffing wrapped in a paratha. The paratha is first fried with an egg on one surface to a crispy and golden exterior. The paneer stuffing comprising onions, green capsicum, cabbage, and carrots is also cooked with a variety of sauces, chili flakes, and chopped ginger and garlic. Eventually, the roll is assembled with the paneer stuffing, onion rings, chopped carrots, tomato sauce and mayonnaise. Continue reading my simple recipe to learn the steps to make an egg paneer roll at home.

Table of Contents

KEY TAKEAWAYS

Egg paneer roll is a widely consumed evening snack in India.
Serve it with tomato ketchup, chili sauce, mustard sauce, fresh salad, onion rings and lemon wedges.
Egg paneer roll tastes slightly spicy, creamy, tangy and savory.
Other similar recipes are paneer roll, egg roll, egg bhurji roll, and egg cheese roll.

The Ingredients:

To make the chili paneer stuffing:

100 grams paneer (cut into small cubes)
1 tbsp refined oil
¼ tsp ginger (finely chopped)
¼ tsp garlic (finely chopped)
1 piece onion (medium size, each leaf cut into small cubes)
1 piece green capsicum (medium size, each leaf cut into small cubes)
1 tbsp carrot (finely chopped)
1 tbsp cabbage (finely chopped)
1 tsp chili flakes
Salt to taste
1 tsp white vinegar
1 tsp soya sauce
1 tsp green chili sauce
1 tbsp tomato sauce
1 tsp Kashmiri red chili powder

To make the dough:

250 grams refined wheat flour (maida)
1 tsp salt
1 tsp refined oil
Water as required

To fry the paratha:

Refined oil (as much as required for greasing the parathas)
Eggs (one egg for each roll)

To make the roll:

Onion rings (as much as required)
Carrots (finely chopped, as much as required)
Tomato sauce (as much as required)
Mayonnaise (as much as required)
Tissues paper (as many as required for wrapping)

One day, while coming back home after shopping, I noticed that a roadside stall was selling these rolls like hot cakes. The flavor was wonderful. I wanted to learn the recipe and walked towards the stall, ordered one, and closely watched the cook making it. I came back home and noted down every step carefully.

When I made them at home the next weekend, my sons thought I had bought them from the restaurant. However, when I said I had made them at home, they were overwhelmed, and their father was highly surprised. They all appreciated my effort, which gave me immense pleasure. Now, these rolls often feature as an evening snack, especially on weekends.

How to Make an Egg Paneer Roll? (Step by Step Guide with Images)

Step 1: Fry ¼ tsp of finely chopped ginger and garlic in 1 tbsp of cooking oil for 10 seconds on a medium flame. Add and fry 1 piece of onion (medium size, each leaf cut into small cubes) until soft.

Step 2: Add 1 piece of green capsicum (medium size, each leaf cut into small cubes) and fry for 10 seconds. Mix 1 tbsp of finely chopped carrots and cabbage one by one.

Step 3: Add 1 tsp of chili flakes and salt to taste. Mix 1 tsp each of white vinegar, soy sauce, and green chili sauce along with 1 tbsp of tomato sauce. Then add 1 tsp of Kashmiri red chili powder.

Step 4: Add 100 grams of paneer (cut into small cubes) and cook until dry.

Step 5: Mix 250 grams of refined wheat flour (maida), 1 tsp of salt and 1 tsp of refined oil in a bowl. Add water gradually to make a soft dough.

Step 6: Make relatively large pedas and roll like lachha parathas.

Step 7: Put one paratha on a preheated tawa. Flip it, press the sides, apply a little bit of cooking oil on its surface, and fry nicely on both sides.

Step 8: Whisk one egg and pour it on the paratha.

Step 9: Spread the egg, flip, and fry nicely.

Step 10: Assemble the roll with the paneer stuffing, onion rings, chopped carrots, tomato sauce and mayonnaise. Fold it and wrap one end with a piece of tissue paper.