How Is Double Filtered Groundnut Oil Made? From Peanut to Cooking Oil

Crisp on the outside, soft and creamy paneer inside, and a good layer of melted cheese on top — this Cheesy Paneer Disc has become one of our go-to snacks for evenings, small get-togethers, and honestly, just those days when you want something a little different to munch on.

If you’ve made the usual paneer tikka or paneer cutlets a hundred times already, give this one a shot. It brings together crispy bread, a spiced paneer filling, some crunchy vegetables, a bit of mayo, green chutney, and a generous topping of cheese — all in one bite-sized snack.

And you won’t need any special equipment for this. A deep pan works just as well as an oven, so whichever you have at home is fine.

For the paneer filling, we’ve used Rani Groundnut Oil — it has that rich, nutty smell that suits Indian-style snacks really well. Rani’s Double Filtered Groundnut Oil goes through mechanical double filtration and is made using groundnuts grown in the Saurashtra belt of Gujarat.

Cheesy Paneer Disc — Recipe at a Glance

What You’ll Need

For the Paneer Filling

• 150–200 g paneer, cut into small cubes

• 1 medium onion, finely chopped

• 1 medium tomato, finely chopped

• ½ capsicum, finely chopped

• 1–2 green chillies, finely chopped

• 1 tsp ginger-garlic paste

• 2 tbsp gram flour (besan)

• 2–3 tbsp thick curd

• 4 tbsp Rani Groundnut Oil

• 1 tsp red chilli powder

• 1 tsp coriander powder

• ½ tsp roasted cumin powder

• ½ tsp garam masala

• ½ tsp amchur powder

• ¼ tsp black salt

• Salt, as needed

• ½–1 tsp lemon juice

For the Bread Disc

• 8 slices of bread

• 2 tbsp mayonnaise

• 2 tbsp green chutney

• Grated mozzarella or processed cheese

• Butter, for greasing

How to Make Cheesy Paneer Disc

Step 1: Get the spicy oil mixture ready

In a mixing bowl, add about 2 tablespoons of Rani Groundnut Oil.

Now add the red chilli powder, coriander powder, roasted cumin powder, garam masala, amchur powder, black salt, and regular salt.

Give it a good mix.

Doing this step first actually helps — the oil carries the spices evenly through the mixture later, and you get that nutty aroma coming through as well.

Step 2: Prepare the paneer mixture

Add the ginger-garlic paste, the gram flour, and the curd into this spice mix.

Then toss in the chopped paneer, onion, tomato, and capsicum.

Mix it all gently — you don’t want to break the paneer cubes — until everything’s coated well with the masala.

A little squeeze of lemon juice at this point gives it a nice tang.

Let it sit for 10–15 minutes so the flavours settle in.

Step 3: Cook the filling

Heat a pan on medium flame and pour in the rest of the Rani Groundnut Oil (2 tablespoons).

Add the paneer mixture you just prepared.

Cook it for around 5–7 minutes, giving it an occasional stir.

You’ll know it’s done when the vegetables soften a bit and the paneer looks well coated in masala.

Turn off the flame and set this filling aside.

Step 4: Get the bread discs ready

Take your bread slices and cut them into rounds using a bowl or a round cutter — whatever’s handy.

For some of these rounds, use a smaller cutter to remove the centre, turning them into rings.

These rings go on top of the plain bread rounds, creating a little well for the filling.

Tip: don’t toss the leftover bread bits — save them for breadcrumbs or another snack later.

Step 5: Whip up the spread

In a small bowl, mix:

• 2 tbsp mayonnaise

• 2 tbsp green chutney

Just stir until smooth. This spread adds a creamy, slightly tangy base under the paneer filling.

Step 6: Put it all together

Start with one bread round as your base.

Spread a layer of the mayo-chutney mix on it.

Place a bread ring on top of that.

Fill the centre with your cooked paneer mixture.

Go easy on the quantity — overfilling can make it spill out while baking.

Top it off generously with grated cheese.

Step 7: Bake it golden and cheesy

You can either use an oven or the deep-pan method here — both work fine.

For the pan method, spread a layer of salt at the bottom of a deep pan and place a stand over it.

Cover and preheat for about 10 minutes.

Place your assembled discs on a plate that fits inside, and set it in the preheated pan.

Cover again and cook until the bread turns crisp and the cheese melts nicely.

In an oven, just bake until the bread is golden and the cheese has melted through.

Your Cheesy Paneer Disc Is Ready!

Once the bread is crisp and the cheese has turned that lovely golden colour, take the discs out carefully.

Serve them hot, along with:

• Tomato ketchup

• Green chutney

• Mint chutney

• Garlic dip

• Mayonnaise

Crispy bread, spicy paneer, gooey cheese — this combination makes for a pretty satisfying family snack.

Why Groundnut Oil Works So Well Here

The oil you cook with really does change how the final dish tastes and smells — more than people usually give it credit for.

Rani Double Filtered Groundnut Oil has that naturally rich, nutty aroma, and it’s mechanically double filtered. Rani states it’s made from groundnuts grown in Saurashtra, without any chemical processing involved. It’s also sold in a 15-Kg leak-proof bucket, if you’re the kind of household that goes through oil quickly.

For families who cook Indian food often, groundnut oil is a fairly versatile choice — it suits everyday cooking as well as recipes where you actually want that nutty flavour coming through.

If you’re hunting for the best groundnut oil in Gujarat, don’t just look at the price tag. Check where the groundnuts come from, how the oil is filtered, the packaging, how consistent the quality is, and how long the manufacturer has been around.

Rani Oil has been in this business for close to 40 years now, manufacturing its groundnut oil out of Rajkot, Gujarat.

Why Rani Groundnut Oil Suits Indian Kitchens

A few things make Rani Double Filtered Groundnut Oil a solid fit for Indian cooking:

Mechanically double filtered

The oil goes through mechanical filtration twice as part of how it’s made.

Made from Saurashtra groundnuts

Rani says its groundnut oil comes from produce grown in the Saurashtra agricultural belt.

That natural, nutty aroma

This aroma pairs nicely with traditional Indian dishes and snacks.

Comes in a 15-Kg bucket

For bigger families or anyone who uses a lot of oil regularly, the 15-Kg leak-proof bucket is a handy bulk option.

What Makes This Paneer Disc Worth Trying?

There’s no shortage of paneer snacks you can whip up at home, but this one brings a few different textures together in a single bite.

• Crispy bread — turns lightly crisp once baked.

• Spicy paneer — gets its kick from the spices, vegetables, and curd in the filling.

• Creamy spread — the mayo and green chutney add a smooth, fresh layer underneath.

• Melted cheese — gives the whole thing its cheesy finish.

• A nutty note — comes through from cooking the paneer in groundnut oil.

Which is why this works just as well for tea-time as it does for a kids’ snack, a party starter, or a lazy weekend treat.

A Few Tips for Getting These Right

1. Don’t let the filling get watery — stick to thick curd and skip adding extra liquid, or the bread will go soggy.

2. Keep the paneer pieces small — they mix in better with the vegetables and spices, and are easier to pack inside the bread ring.

3. Go easy on the filling — too much and the discs get harder to handle, plus they won’t bake evenly.

4. Don’t be shy with the cheese — if you’re someone who loves a cheesy top, load it on generously.

5. Keep the flame on medium — this helps the bread crisp up nicely without burning at the bottom.

6. Eat them fresh — these taste best served hot, right when the cheese is still soft and melty.

Frequently Asked Questions

Can I use groundnut oil to make Cheesy Paneer Disc?

Yes, you can. Groundnut oil works well for the paneer filling—it goes well with Indian spices and brings a naturally nutty aroma into the recipe.

Is groundnut oil good for everyday Indian cooking?

It is—groundnut oil is widely used across Indian kitchens for vegetables, curries, snacks, and frying alike. Rani Double Filtered Groundnut Oil is meant for everyday cooking as well as deep frying.

Which is the best groundnut oil in Gujarat?

Honestly, there’s no single right answer here since it comes down to personal preference. When you’re comparing options for the best groundnut oil in Gujarat, look at the raw material quality, how it’s filtered, the packaging, and the manufacturer’s track record. Rani Groundnut Oil is made from Saurashtra groundnuts and goes through mechanical double filtration.

What is the groundnut oil 15 kg price?

This tends to shift depending on pack type, your location, ongoing offers, and general market rates. For the current price of Rani’s 15-Kg Double Filtered Groundnut Oil Bucket, it’s best to check the product page directly instead of going by a price mentioned somewhere in an article, which may be outdated.

Is the Rani 15-Kg Groundnut Oil bucket good for families?

Yes, it works well for households that use groundnut oil regularly or simply prefer buying in bulk. The bucket itself is leak-proof plastic, so storage isn’t a worry.

Can I make this recipe without an oven?

Absolutely. A deep, heavy-bottomed pan with a layer of salt and a stand inside can double up as a makeshift oven. Just remember to preheat it before you put the discs in.

Give This Cheesy Paneer Snack a Try

You really don’t need a party as an excuse to make these. They’re easy enough for a regular weekend snack, and good enough to put out in front of guests too.

Fresh paneer, a mix of colourful vegetables, whatever cheese you like, and decent cooking oil — that’s really all it takes to put together something the whole family will enjoy.

And if groundnut oil is already a regular in your kitchen, Rani Double Filtered Groundnut Oil comes in several pack sizes, including the 15-Kg leak-proof bucket for anyone who needs it in bulk.