The Tandoori Paneer Cutlet Roll has emerged as one of India’s most loved street-food innovations, combining the smoky charm of tandoori flavours with the convenience of a handheld roll. Street food culture is deeply ingrained in Indian society, and rolls or wraps have steadily become a staple for people who want a quick yet satisfying bite. Amongst the many varieties, the Tandoori Paneer Cutlet Roll holds a special place because it delivers the irresistible combination of spicy paneer cutlets, crisp vegetables, and tangy sauces wrapped in a soft paratha or roti. It is a dish that captures the essence of India’s love for bold flavours and hearty snacks.

The popularity of this dish owes much to the growing preference for fusion foods in India. Traditionally, tandoori items were served as starters in restaurants, while cutlets were associated with homely appetisers. The roll format brings these two favourites together in an innovative way that suits the fast-paced lifestyle of urban India. From office-goers looking for a quick lunch to college students craving something filling after classes, the Tandoori Paneer Cutlet Roll caters to all age groups. Its appeal lies in being wholesome yet indulgent, a dish that feels like comfort food while still being adventurous.

Another reason for its widespread fame is its versatility. Vendors and home cooks customise the roll to suit local tastes by adjusting the spice levels, adding regional sauces, or experimenting with different breads. Some prefer the smoky tandoori paneer stuffed into flaky parathas, while others enjoy it with whole wheat rotis or even rumali roti for a lighter bite. The cutlets themselves can be adapted, sometimes made spicier with extra green chillies, or enriched with mashed potatoes for a heartier version. Regardless of the variation, the dish always stays true to its bold, masaledar profile.

Restaurants and street vendors alike rely on authentic spices to bring out the true tandoori character of the roll, and this is where Spyran Masala makes a difference. With its premium range of masalas, the smoky aroma, the fiery colour, and the rich flavour of the Tandoori Paneer Cutlet Roll reach perfection. Whether enjoyed as an evening snack, a party appetiser, or a full meal, this dish has become a celebrated favourite across India. It symbolises the nation’s appetite for innovation, its love for paneer, and the timeless charm of tandoori flavours.

Ingredients:

For the Paneer Cutlets

• 250g paneer, grated
• 2 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 1 green chilli, finely chopped
• 1 tbsp Ginger-Garlic Paste
• ½ tsp Spyran Turmeric Powder
• 1 tsp Spyran Red Chilli Powder
• ½ tsp Spyran Kashmiri Chilli Powder (for colour)
• 1 tsp Spyran Coriander Powder
• ½ tsp Spyran Garam Masala
• ½ tsp Spyran Cumin Seeds
• ½ tsp Spyran Black Pepper Powder
• 1 tbsp Spyran Chaat Masala
• 2 tbsp Cornflour (for binding)
• Spyran Salt to taste
• 2 tbsp oil for shallow frying

For the Roll:

• 4 parathas or whole wheat rotis
• 1 onion, sliced into rings
• ½ capsicum, sliced
• 1 carrot, julienned
• 2 tbsp mayonnaise or hung curd
• 1 tsp Spyran Tandoori Masala
• Lemon wedges
• Fresh coriander leaves, chopped

Instructions:

• Prepare the Cutlet Mixture:In a mixing bowl, combine grated paneer, mashed potatoes, onions, green chilli, and ginger-garlic paste. Add Spyran turmeric powder, Spyran red chilli powder, Spyran Kashmiri chilli powder, Spyran coriander powder, Spyran garam masala, Spyran cumin, Spyran black pepper, Spyran chaat masala, cornflour, and Spyran salt. Mix well into a firm dough-like mixture.

• Shape & Cook the Cutlets:Divide into equal portions and shape into oval or round cutlets. Heat oil in a pan and shallow fry until golden brown on both sides. Keep aside.

• Prepare the Roll Base:Warm the parathas or rotis. In a small bowl, mix mayonnaise or hung curd with Spyran Tandoori Masala to make a tangy spread.

• Assemble the Roll:Place a paratha on a flat surface. Spread the tandoori mayo/curd evenly. Arrange onion rings, capsicum slices, and carrot juliennes. Place 1–2 hot paneer cutlets on top. Drizzle with lemon juice and garnish with fresh coriander.

• Roll & Serve:Roll tightly and wrap one end in butter paper or foil for ease of eating. Serve hot with mint chutney or tomato ketchup.