Paneer Roastie Recipe
Paneer Roastie is a flavorful, wholesome breakfast that beautifully combines the richness of paneer with the subtle crispness of semolina. Each bite offers a delightful contrast — crunchy on the outside and soft within, bursting with the freshness of colorful vegetables and aromatic spices. Perfect for mornings when you crave something hearty yet nourishing, this dish brings together comfort and creativity in one pan.
Ingredient Breakdown
The base of this dish begins with semolina and curd, a combination that creates a light yet satisfying texture. Semolina gives the Roastie its structure, while curd adds a subtle tang and moisture that helps achieve a fluffy consistency once cooked. When allowed to rest, the batter thickens naturally, ensuring every Roastie turns out soft inside but crisp on the edges.
The heart of this recipe lies in the paneer and vibrant vegetables. Grated paneer contributes a delicate creaminess and a rich source of protein, making the dish both filling and wholesome. The medley of vegetables — onion, carrot, and capsicum — not only lends color and crunch but also enhances the flavor balance, adding freshness and a mild sweetness to each bite.
The tempering of mustard seeds, cumin seeds, green chilies, and curry leaves forms the aromatic backbone of the dish. As they sizzle in hot oil, they release earthy, nutty notes that infuse the entire mixture with depth and complexity. This fragrant step is what transforms a simple batter into something deeply flavorful and truly Indian in character.
Seasoning plays an equally vital role. Chili flakes and black pepper powder bring warmth and a gentle kick, while fresh coriander adds a burst of brightness that lifts the flavors. A pinch of salt ties everything together, ensuring the dish feels balanced and savory.
Step-by-Step Preparation Guide
Begin by combining semolina, curd, water, and salt in a large bowl. Stir until the mixture is smooth and lump-free. Resting the batter for 15 to 20 minutes allows the semolina to soften, ensuring a tender texture once cooked.
Meanwhile, prepare the tempering and vegetables. In a heated pan, add oil followed by mustard seeds and cumin seeds, letting them crackle to release their aroma. Add green chilies and curry leaves for a burst of spice and fragrance. Then, stir in finely chopped onions and sauté until they turn translucent, followed by the addition of carrots and capsicum. Cook briefly to retain a slight crunch, seasoning the mix with chili flakes, black pepper, and salt for a balanced, zesty flavor.
Add grated paneer and coriander leaves, stirring just enough to blend everything well. Once the mixture cools slightly, fold it into the rested batter until evenly combined. This ensures that every spoonful of batter carries a bit of paneer and vegetable goodness.
Just before cooking, stir in the Eno fruit salt to make the batter airy and light. Heat a non-stick pan and brush it with a little oil. Pour a ladleful of batter onto the pan and spread it evenly in a circular motion. Cover and cook over low to medium heat until the underside turns golden. Gently flip, cover again, and cook until both sides are crisp and perfectly browned. Repeat with the remaining batter.
Serve the Paneer Roastie hot with green chutney or ketchup for a satisfying breakfast or light meal that pairs flavor with texture in every bite.
Recipe Tips & Frequently Asked Questions
How to maintain the ideal batter consistency for evenly cooked Roasties:
The batter should be pourable but not watery. If it feels too thick, add a spoonful of water before cooking.
Adjusting spice levels to suit different preferences:
Reduce the number of green chilies for a milder flavor or add extra chili flakes for more heat.
Tips for flipping without breaking and ensuring a crisp, golden finish:
Allow the Roastie to cook fully on one side before flipping. A good non-stick surface helps achieve a perfect crust.
Using alternative ingredients such as tofu, spinach, or corn for variation:
Crumbled tofu can replace paneer for a vegan option, or add spinach and sweet corn for extra color and nutrition.
Best practices for keeping Roasties warm and fresh for serving:
Place cooked Roasties on a wire rack or keep them covered in a warm oven to maintain their crispness.
Can I make the batter ahead of time?
Yes, prepare it a few hours earlier, but add Eno only just before cooking for best results.
What can I use instead of Eno fruit salt?
A mix of baking soda and lemon juice works as a great substitute.
How do I prevent the Roastie from sticking to the pan?
Always preheat and lightly oil the pan before pouring the batter.
Can I bake the Paneer Roastie instead of pan-frying it?
Yes, bake spoonfuls of the batter in a greased muffin tray at 375°F (190°C) for 20 minutes until golden and crisp.
What to Serve With This Recipe
Paneer Roastie pairs wonderfully with a range of accompaniments. Fresh mint-coriander chutney enhances its spice profile, while coconut or tomato chutney adds contrasting flavors. For a fuller meal, serve alongside chilled yogurt or spiced buttermilk. A cup of masala tea or hot coffee complements its savory notes perfectly, making it a comforting breakfast or brunch favorite.
Creative Variations
To add a cheesy indulgence, sprinkle shredded mozzarella or cheddar into the batter before cooking for a molten, gooey center. For a healthier version, mix in grated zucchini or rolled oats to boost fiber content without compromising taste. To make it more fun for kids or party guests, create mini Roasties using smaller portions of batter, perfect as bite-sized snacks that are crisp on the outside and soft inside.
Paneer Roastie is the perfect balance of flavor, texture, and nutrition — a dish that’s as hearty as it is satisfying. With its golden crust, soft interior, and the irresistible aroma of spices, it transforms simple ingredients into something truly comforting. Whether served for breakfast or as a light meal, this recipe captures the spirit of homestyle Indian cooking — wholesome, vibrant, and absolutely delicious.
Ingredients
1 cup grated paneer
1 cup semolina (suji)
¾ cup curd
1 cup water
1 onion, finely chopped
1 carrot, finely chopped
1 capsicum, finely chopped
2 green chilies, finely chopped
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A few curry leaves
1 teaspoon chili flakes
1 teaspoon black pepper powder
Salt to taste
1 sachet Eno fruit salt
Handful of chopped coriander leaves
3–5 tablespoons oil
Instructions
In a large mixing bowl, combine semolina and curd. Gradually add water and salt, whisking until smooth and lump-free. Let the batter rest for 15–20 minutes to allow the semolina to absorb the liquid and soften.
While the batter rests, prepare the vegetable mixture. Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter for about 30 seconds. Stir in the green chilies and curry leaves, sautéing briefly to release their aroma.
Next, add the finely chopped onions and cook for 2 minutes on high heat until translucent. Add the carrots and capsicum, followed by salt, chili flakes, and black pepper powder. Toss well and sauté for another 2–3 minutes until the vegetables are slightly tender but still crisp.
Add the grated paneer and chopped coriander leaves to the pan. Stir everything together until well combined, then turn off the heat and let the mixture cool slightly. Once cooled, fold this spiced vegetable-paneer mix into the rested semolina batter. Mix thoroughly to distribute the ingredients evenly.
Just before cooking, stir in the Eno and mix gently until incorporated. Heat a non-stick pan and lightly grease it with oil. Pour about ¼ cup of batter onto the pan and spread it evenly into a round shape. Cover and cook on low to medium flame for about 3 minutes, or until the underside turns golden brown.
Flip carefully, cover again, and cook the other side until evenly browned and crisp. Repeat the process with the remaining batter.
Serve the hot and fluffy Paneer Roastie with fresh green chutney or tomato ketchup for a wholesome and delicious breakfast.
Paneer Roastie Recipe
Ingredients
- 1 cup grated paneer
- 1 cup semolina suji
- ¾ cup curd
- 1 cup water
- 1 onion finely chopped
- 1 carrot finely chopped
- 1 capsicum finely chopped
- 2 green chilies finely chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- A few curry leaves
- 1 teaspoon chili flakes
- 1 teaspoon black pepper powder
- Salt to taste
- 1 sachet Eno fruit salt
- Handful of chopped coriander leaves
- 3 –5 tablespoons oil
Instructions
- In a large mixing bowl, combine semolina and curd. Gradually add water and salt, whisking until smooth and lump-free. Let the batter rest for 15–20 minutes to allow the semolina to absorb the liquid and soften.
- While the batter rests, prepare the vegetable mixture. Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter for about 30 seconds. Stir in the green chilies and curry leaves, sautéing briefly to release their aroma.
- Next, add the finely chopped onions and cook for 2 minutes on high heat until translucent. Add the carrots and capsicum, followed by salt, chili flakes, and black pepper powder. Toss well and sauté for another 2–3 minutes until the vegetables are slightly tender but still crisp.
- Add the grated paneer and chopped coriander leaves to the pan. Stir everything together until well combined, then turn off the heat and let the mixture cool slightly. Once cooled, fold this spiced vegetable-paneer mix into the rested semolina batter. Mix thoroughly to distribute the ingredients evenly.
- Just before cooking, stir in the Eno and mix gently until incorporated. Heat a non-stick pan and lightly grease it with oil. Pour about ¼ cup of batter onto the pan and spread it evenly into a round shape. Cover and cook on low to medium flame for about 3 minutes, or until the underside turns golden brown.
- Flip carefully, cover again, and cook the other side until evenly browned and crisp. Repeat the process with the remaining batter.
- Serve the hot and fluffy Paneer Roastie with fresh green chutney or tomato ketchup for a wholesome and delicious breakfast.