How to make Chowmein Paneer Roll -

A delicious roll stuffed with cottage cheese and flavourful noodle filling

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), Rice noodles (राईस नूडल्स )

Cuisine : Indo-Chinese

Course : Noodles and Pastas

Chowmein Paneer Roll

Chowmein Paneer Roll Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Chowmein Paneer Roll Recipe

  • Cottage cheese (paneer) cut into 1 inch cubes 400 grams

  • Rice noodles boiled 2 cups

  • Half cooked rotis 4

  • Oil 1 tablespo teaspoons

  • Garlic finely chopped 1 tablespoon

  • Ginger finely chopped 2 teaspoons

  • Medium onion sliced 1

  • Mixed capsicums cut into thin strips 1 cup

  • Babycorns halved vertically 7-8

  • Salt to taste

  • Black peppercorns crushed to taste

  • Tomato ketchup 2 tablespoons

  • Green chilli sauce 1 tablespoon

  • Soy sauce 1/2 tablespoon


Step 1

To cook each roti, heat 2 tsps oil on a non-stick tawa, place the roti on it and cook till golden brown on both sides.

Step 2

Heat remaining oil in a non-stick deep pan, add garlic and saute for ½ minute. Add ginger, mix and saute till the raw smells disappear. Add onion, mix and sauté till onion turns translucent.

Step 3

Add all the capsicum and baby corns. toss well and sauté for 1-2 minutes on medium heat. Add cottage cheese and toss well. Add noodles, salt, crushed black peppercorns and tomato ketchup, mix well and sauté on medium heat for 2-3 minutes.

Step 4

Add green chilli sauce and soy sauce, mix well and sauté for 1-2 minute on medium heat. Take the pan off the heat.

Step 5

Place each roti on the worktop, place a portion of the noodle mixture in the centre and roll the roti tightly. Place them rolls on a serving platter and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.