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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
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Prep Time 15 minutes
Cook Time 15 minutes
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.