Rice Paper Paneer Pancakes
Ingredients
4 rice paper sheets
80–100g paneer (crumbled or grated)
1/4 cup finely chopped mixed vegetables
(capsicum, onion, spinach, cabbage – optional)
1 green chilli finely chopped
1/4 tsp black pepper
1/4 tsp red chilli flakes (optional)
1/4 tsp salt (or as per taste)
1/4 tsp mixed herbs / oregano
1 tsp oil or ghee for shallow frying
Method
In a bowl, mix crumbled paneer, chopped vegetables, salt, pepper, chilli, and herbs.
Dip one rice paper sheet in warm water for 5–7 seconds until soft.
Place softened sheet on a plate and add 2–3 tablespoons of the paneer mixture.
Fold like a pancake or envelope (square or half-moon shape).
Repeat for all rice paper sheets.
Heat a pan and brush lightly with oil/ghee.
Place the filled rice paper pancakes and cook on low–medium flame for 2–3 minutes on each side until crisp and golden.
Serve warm with mint chutney or yogurt dip.
Nutritional Benefits
A light high-protein, low-calorie snack perfect for weight management and evening cravings.
Paneer provides high-quality protein and calcium for muscle and bone health,
while rice paper keeps the recipe gluten-free and low in carbs. Vegetables add fiber and micronutrients.
