Egg Paneer Roll
Egg paneer roll is made with a spicy paneer stuffing wrapped in a paratha. The paratha is first fried with 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.
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
Instructions
- 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.
- 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.
- Add 1 tsp of chili flakes and salt to taste. Mix 1 tsp each of white vinegar, soya sauce and green chili sauce along with 1 tbsp of tomato sauce. Then add 1 tsp of Kashmiri red chili powder.
- Add 100 grams of paneer (cut into small cubes) and cook until dry.
- 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.
- Make relatively large pedas and roll like lachha parathas.
- Put one paratha on a preheated tawa. Flip, press the sides, apply a little bit of cooking oil on its surface fry nicely on both sides.
- Whisk one egg and pour it on the paratha.
- Spread the egg, flip, and fry nicely.
- 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.
- Your tasty and spicy homemade egg paneer roll is ready.
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Notes
Make a soft dough because it will help you make better laccha parathas.
I add green chili sauce in the stuffing but you can also add red chili sauce if you want to make it really spicy.
I add Kashmiri red chili powder because it renders a beautiful color to the stuffing.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Paneer Roll
Amount per Serving
Calories
373
Calories from Fat 144
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
6
g
Cholesterol
156
mg
52
%
Sodium
241
mg
10
%
Potassium
236
mg
7
%
Carbohydrates
43
g
14
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
14
g
28
%
Vitamin A
1053
IU
21
%
Vitamin C
21
mg
25
%
Calcium
139
mg
14
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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