Paneer Roastie


  • 1 cup suji/ semolina
  • ½ cup yoghurt
  • 1½ cup water
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 small onion finely chopped
  • 1 green chilli finely chopped
  • 1 tablespoon ginger garlic paste
  • ¼ cup green capsicum
  • ¼ cup sweet corn
  • ¼ cup red bell peppers
  • ¼ cup yellow bell peppers
  • salt to taste
  • ½ teaspoon red chilli flakes
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon cumin powder
  • 100g paneer/cottage cheese
  • 2 tablespoons fresh coriander
  • 1 sachet fruit salt
  • oil for cooking

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. In a large bowl add suji, yoghurt and water. Now mix well and let it rest for 10 minutes.
  2. To make the paneer mixture in a pan heat oil and add mustard seeds, cumin seeds and let them splutter.
  3. Now add onions and cook them for 2-3 minutes or until light golden brown in colour.
  4. Add green chillies and ginger garlic paste and cook for another minute.
  5. Further add green capsicum, sweet corn, yellow and red bell peppers. Sauté them on high heat for a minute or two. Do not over cook them as we need the crunch of the vegetables.
  6. Now add salt, red chilli flakes, red chilli powder, black pepper powder, cumin powder and mix well.
  7. Further add grated paneer and mix till everything is well combined.
  8. The paneer mixture is ready, add it in the suji mixture we prepared earlier.
  9. In the same bowl add some fresh coriander, salt and water. Mix till it gets a medium consistency batter. It shouldn’t be very thick nor thin.
  10. Finally add the fruit salt and gently mix it again.
  11. To make the paneer rosties, in a pan add oil and pour a large spoonful of the mixture in it.
  12. Cover it with a lid and cook from both slides for 4-5 minutes or till it gets a crispy texture and golden brown colour.
  13. Serve it with the chutney we prepared.

Recipe Notes

  • You can use carrots or peas too, they taste delicious.
  • After adding the fruit salt do not let the batter rest for long, cook it immediately.


For Chutney
  • 1 cup roasted chana dal
  • 1 teaspoon cumin seeds
  • 2 green chillies
  • 1 garlic clove
  • 1 inch tamarind
  • water as required
  • salt to taste
For Tempering
  • 1 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 pinch asafetida
  • 10-12 curry leaves

Steps In Making

  1. In a mixer grinder add the roasted chana dal, cumin seeds, green chillies, garlic, tamarind and salt. Now add little water at a time and grind till it forms smooth.
  2. For the tempering, heat oil in a pan and then add mustard seeds, asafetida and curry leaves. Sauté for 10 seconds.
  3. Pour the tempering on the chana dal chutney and mix well. The chutney is ready.
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