Spicy Paneer Frankie Roll
This spicy paneer Frankie roll wraps marinated, pan-fried paneer and a crunchy vegetable slaw in a warm chapati with a vibrant mint and coriander chutney.
A good paneer Frankie roll comes down to managing moisture and layering bold flavors. When I first started making these, my biggest mistake was tossing the vegetable slaw with chaat masala too early. By the time I assembled the wraps, the onions and cabbage had released their water, turning a crisp street-food classic into a soggy mess.
This version fixes that completely. We marinate the paneer in a thick yogurt and spice blend, pan-frying it quickly on high heat so it sears without drying out. The mint and coriander chutney brings a sharp, acidic punch that cuts through the richness of the paneer, spiked with a little black salt for that authentic savory depth.
Warming the chapatis on a hot tawa right before assembly is non-negotiable. It makes them pliable enough to roll tightly without cracking. I love making these for a quick lunch or a heavy evening snack. They hold up surprisingly well if you wrap them tightly in foil, but they are always at their absolute best eaten immediately while the paneer is still hot.
Instructions
- Marinate the paneer, mixing the cubes with three teaspoons of curd, spices, salt, and lemon juice until well coated.
- Rest the paneer, letting the marinade sit for 20 minutes so the flavors fully absorb into the cubes.
- Blend the chutney, grinding the mint, coriander, chillies, garlic, ginger, lemon juice, cumin seeds, and curd to a fine paste.
- Season the chutney, stirring in the black salt and setting the vibrant green mixture aside until assembly.
- Sear the paneer, heating two teaspoons of oil in a pan on high heat and frying the cubes for 5 minutes until browned.
- Prepare the vegetable salad, combining the sliced onion, capsicum, carrot, and cabbage in a mixing bowl.
- Warm the chapatis, heating each one briefly on a hot tawa for about 30 seconds so they become soft and pliable.
- Toss the salad with chaat masala, doing this right before assembly so the vegetables do not release water and turn soggy.
- Assemble the rolls, spreading a spoonful of mint chutney over a warm chapati.
- Add the filling, placing a handful of the vegetable salad and a generous portion of the hot paneer in the center.
- Roll the Frankie tightly, folding the edges over the filling to secure it, and serve immediately while still warm.
Notes
Ensure you warm the pre-made chapatis on a hot tawa before trying to roll them. Cold chapatis will crack and break when you attempt to fold them over the filling.
Do not skip the black salt (kala namak) in the chutney if you can help it. It provides a distinct, sulfurous umami note that gives street food its characteristic flavor profile.
If packing these for a lunchbox, wrap them tightly in aluminum foil with one end twisted shut to hold the juices in. They are best eaten fresh but will hold their shape nicely for a few hours.
