Chetna Makan’s paneer onion masala rolls

A delicious crispy snack to please the crowds, these are loved by everyone from kids to grown-ups. This is a versatile recipe so once you have cooked up this version you can try different chutneys with the paneer filling or mix up variations that you like. Although the rolls are best served warm, no one will complain if you serve them at room temperature.

paneer onion masala rolls
Nassima Rothacker


320g sheet ready-rolled puff pastry
Plain flour, for dusting
5-6 tbsp Coriander Peanut Chutney (see recipe here)
1 egg, lightly beaten, for glazing

225g paneer, grated
1 red onion, finely chopped
1 green chilli, finely chopped
1 tsp salt
1 tsp amchur (mango powder, see here)
1 tsp chilli powder
20g fresh coriander leaves, finely chopped

  1. Preheat the oven to 200C/180C fan/gas 6.
  2. Mix all the filling ingredients together in a bowl until well combined.
  3. Unroll the pastry sheet on a lightly floured work surface and spread all over with the chutney. Spread the filling mixture on top as evenly as possible, then use your fingers to lightly press the mixture into the pastry.
  4. Starting from one longer side, roll up the pastry into a log. Brush all over with the beaten egg and slice it into 18 pieces about 1.5cm thick.
  5. Place on a baking sheet and bake for 20-25 minutes until crispy and golden. Serve warm.

Now buy the book

Chetna Makan 30 minute indian
Chetna Makan’s new book Chetna’s 30-Minute Indian is published by Mitchell Beazley, priced £20. To order a copy for £17.80 until 27 June go to or call 020 3308 9193. Free p&p on orders over £20.