Make it at home
How to make Crispy Paneer Roll at home.
Crispy Paneer Roll takes 45 minutes and serves 4 (4 rolls). This guide gives the ingredients in cups and spoons, the steps in order and the mistakes that most often go wrong.
From the Tapri Chai kitchen · November 2026 · 3 min read
Time
45 minutes
Serves
4 (4 rolls)
Skill
Medium
Method
Shallow fry and roll
What you need
Quantities serve 4 (4 rolls). Use firm paneer, and cut it into strips of even thickness.
- 250 g paneer, cut into 1 cm strips
- 3 tbsp cornflour, 3 tbsp all-purpose flour, 1/2 tsp chilli powder, 1/2 tsp garlic powder, salt
- 1/4 cup water, to make a thin batter
- Oil for shallow frying
- 4 rotis or soft flatbreads
- Mayonnaise and mint chutney
- 1/2 cup shredded cabbage and 1 onion, thinly sliced
- A squeeze of lemon and chaat masala
Step by step
Keep the paneer strips dry before coating, so the batter sticks.
Make the coating
Whisk the cornflour, flour, chilli powder, garlic powder and salt with enough water to form a thin, clingy batter.
Coat the paneer
Pat the paneer dry, then dip each strip into the batter, letting the excess drip off.
Fry
Heat 1 cm of oil over medium-high heat. Fry the paneer for 2 to 3 minutes per side, until golden and crisp. Drain on paper and sprinkle with chaat masala.
Warm the flatbread
Warm each roti on a griddle for 20 seconds per side, so it is soft.
Build
Spread mayonnaise and chutney down the middle of the roti. Add the cabbage, onion and crispy paneer, and squeeze lemon over it.
Roll and wrap
Fold in one end, roll tightly, wrap the base in foil or paper and serve hot.
01
Tips for a better result
Crisp paneer and a warm wrap make the roll.
- Pat the paneer dry before battering, so the coating stays on.
- Fry in a single layer. Crowded paneer steams instead of crisping.
- Add the paneer last, so it stays crisp against the sauce.
02
Mistakes to avoid
Watch for:
- A thick batter that turns doughy.
- Rolling while the paneer is very wet with sauce.
- Cold flatbread that cracks when rolled.
03
Shopping for it in Canada
Most things are easy to find.
- Paneer: from Indian grocers or the dairy aisle of many supermarkets.
- Flatbread: store-bought roti, naan or soft tortillas.
- Mint chutney: from jars, or blend coriander, mint and lemon.
- Cornflour: sold as cornstarch.
04
Or let us make it
You need to fry fresh paneer and assemble the roll while everything is still hot, which is hard to coordinate at home. Crispy Paneer Roll is $9.99 CAD on our menu, at 200 Kennevale Dr Unit 104, Barrhaven, Ottawa, Tuesday to Sunday, 11am to 11pm, closed Mondays.
Questions, answered.
How long does Crispy Paneer Roll take to make?
About 45 minutes from start to finish for 4 (4 rolls).
Can I make Crispy Paneer Roll ahead of time?
Fry the paneer fresh. You can prepare the sauce, chutney and vegetables ahead.
Can I bake the paneer instead of frying it?
Yes. Coat the strips, spray with oil and bake at 220 C (425 F) for 15 to 20 minutes, turning once. They will be less crisp.
What do I serve with Crispy Paneer Roll?
Fries, a cold soda or a lassi.
Where can I order Crispy Paneer Roll in Ottawa?
Tapri Chai in Barrhaven serves it. Crispy Paneer Roll is $9.99 CAD on our menu. Tapri Chai is also listed on DoorDash and SkipTheDishes for delivery in Barrhaven and nearby parts of south Ottawa, so check which app serves your address.
At Tapri Chai
Taste it for yourself.
Our kitchen in Barrhaven is 100% vegetarian. 200 Kennevale Dr Unit 104, Ottawa. Tuesday to Sunday, 11am to 11pm. Closed Mondays.