Post published on October 17, 2025 by vspiceroute

Last post modified on October 17, 2025 by vspiceroute

Introducing Papad Paneer Rolls

If you love appetizers that are quick, fun, and always a crowd favorite, these Papad Paneer Rolls are about to become your new go-to!

I’m all about easy, semi-homemade party recipes that look impressive but don’t keep you in the kitchen all day, and this one checks every box. Crispy papads, spicy marinated paneer, and that perfect chatpata crunch, all air-fried to golden perfection!

Whether you’re hosting a Diwali get-together, a festive potluck, or just craving something snacky for a cozy movie night, these rolls bring the perfect mix of Indian flavors and modern flair. Bonus: they look so cute when served upright in shot glasses or mini cups with green chutney on the side.

Dish History of Papad Paneer Rolls

This recipe is inspired by the love for street-style tandoori snacks, where smoky paneer tikka meets the crispiness of papad cones. It’s my twist on traditional starters — light, crunchy, flavorful, and completely oil-free when air-fried.

Ingredients

For the Paneer Filling:

• 5 sticks of paneer (cut into thick strips or small rectangles)

• 2 tbsp yogurt (curd)

• 1 tbsp red chili powder (adjust to taste)

• ¼ tsp turmeric powder

• ½ tsp garam masala

• ½ tsp kasoori methi (crushed)

• Salt, to taste

• 1 tbsp Amul butter (or ghee), melted

• 1 tbsp chopped cilantro (coriander leaves)

For the Outer Roll:

• 5 whole urad papads (plain or pepper-flavored)

• 2 tbsp cilantro-mint chutney for serving

Equipment Needed

• Air fryer or oven

• Mixing bowl

• Basting brush

• Baking tray or air fryer basket

• Small bowl of water for softening papads

• Tongs (to handle papads while rolling)

How to Make Papad Paneer Rolls

• Marinate the Paneer:
  In a mixing bowl, combine yogurt, red chili powder, turmeric, garam masala, kasoori methi, salt, chopped cilantro, and melted butter.
  Add the paneer sticks and gently coat them in the marinade. Let them rest for 10–15 minutes so they soak up all the flavors.

• Prep the Papads:
  Quickly dip each papad in water — one side at a time — for just 2–3 seconds. You want it soft enough to roll, not soggy.

• Assemble the Rolls:
  Lay the softened papad flat on a surface. Place one marinated paneer stick at one end and roll it up tightly like a cigar.
  Seal the edge by pressing lightly (the dampness of the papad helps it stick).

• Cook:

  • Air Fryer: Brush each roll with a little melted butter or ghee and air fry at 375°F (190°C) for 12–15 minutes, turning once halfway through.

  • Oven: Preheat to 375°F and bake on a greased tray for 15 minutes, until golden and crisp.

• Serve:
  Arrange them upright in shot glasses or serve them on a platter with cilantro mint chutney or sweet chili sauce.

Storage

These rolls are best enjoyed fresh, but you can prepare them ahead and refrigerate (uncooked) for up to 24 hours.
To reheat, air fry or bake for 5–7 minutes before serving. Avoid microwaving, as it can make the papad soggy.

Serving Suggestions

• Serve with cilantro mint chutney, spicy mayo, or tamarind chutney.

• Sprinkle a little chaat masala or lime juice before serving for that perfect street-style flavor.

• Pair with masala chai or a festive mocktail for a fun snack spread.

Expert Tips

• Don’t over-soak the papad. A quick dip in water is enough. Too much soaking will make it tear easily.

• Use firm paneer. Soft paneer may crumble while rolling; refrigerate it for 30 minutes before marinating if needed.

• Try fusion fillings like cheese, corn, or sautéed veggies for fun variations.

• For extra crispiness, brush lightly with ghee halfway through cooking.

• Want it spicy? Add a dash of chat masala or schezwan sauce to the filling before rolling.

Papad Paneer Rolls

Papad Paneer Rolls are a quick and delicious festive appetizer made by wrapping spicy marinated paneer in soft papads and air-frying them until golden and crisp. They’re light, flavorful, and perfect for Diwali parties, family gatherings, or anytime you crave that chatpata crunch!

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Servings 4

Equipment

• Air fryer or oven
• Mixing bowl
• Basting brush
• Baking tray or air fryer basket
• Small bowl of water for softening papads
• Tongs (to handle papads while rolling)

Ingredients

  

For the Paneer Filling

• 5 sticks Paneer (cut into thick strips or small rectangles)
• 2 tbsp yogurt (curd)
• 1 tbsp Red chili powder (adjust to taste)
• 1/4 tsp Turmeric powder
• 1/2 tsp Garam masala
• 1/2 tsp Kasoori methi (crushed)
• 1 tbsp Amul butter (or ghee), melted
• 1 tbsp Chopped cilantro (coriander leaves)

For the Outer Roll

• 5 Whole urad papads (plain or pepper-flavored)
• 2 tbsp Cilantro-mint chutney for serving

Instructions

 

• Marinate the Paneer

  In a mixing bowl, combine yogurt, red chili powder, turmeric, garam masala, kasoori methi, salt, chopped cilantro, and melted butter.Add the paneer sticks and gently coat them in the marinade. Let them rest for 10–15 minutes so they soak up all the flavors.
• Prep the Papads

  Quickly dip each papad in water — one side at a time — for just 2–3 seconds. You want it soft enough to roll, not soggy.
• Assemble the Rolls

  Lay the softened papad flat on a surface. Place one marinated paneer stick at one end and roll it up tightly like a cigar.Seal the edge by pressing lightly (the dampness of the papad helps it stick).
• Cook:

  Air Fryer: Brush each roll with a little melted butter or ghee and air fry at 375°F (190°C) for 12–15 minutes, turning once halfway through.

  Oven: Preheat to 375°F and bake on a greased tray for 15 minutes, until golden and crisp.
• Serve

  Arrange them upright in shot glasses or serve them on a platter with cilantro mint chutney or sweet chili sauce.

Notes

• Use firm, fresh paneer for best results. Soft paneer may break while rolling.
• Do not over-soak the papad; a quick dip in water for 2–3 seconds is enough to make it pliable.
• You can use pepper, urad, or masala papads depending on how spicy you like your rolls.
• To make it vegan, replace paneer with tofu and butter with oil or vegan ghee.
• For a smoky flavor, add a dash of smoked paprika or a few drops of liquid smoke to the marinade.
• These rolls can be assembled ahead of time and stored (uncooked) in the refrigerator for up to 24 hours.
• For the crispiest texture, air fry just before serving.
• Pair with cilantro-mint chutney, spicy mayo, or sweet chili sauce for an extra flavor kick.