Paneer Kathi Roll Recipe:
Paneer Kathi Roll is nothing but tongue-tickling hot paneer tikka wrapped in chapati or paratha. It is not as if it were a distinctive way of enjoying paneer tikkas with scheduled paratha or chapati but moreover, a solid, stomach-filling nourishment that can essentially liven up your taste buds. Making paneer kathi rolls at domestic includes three steps, 1) making zesty tikka for filling, 2) making chapati for the wrap and 3) combining both into a stuffed wrap.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: 4 servings
| Ingredients For Stuffing: |
| 1 cup Paneer cubes |
| 1/2 cup Green Capsicum (bell pepper), cut into 1-inch chunks |
| 1/3 cup Tomato, seeded and cut into 1-inch chunks |
| 1 medium Onion, cut into 1-inch chunks (approx. 1/3 cup) |
| 1/4 cup Thick Curd |
| 1/2 teaspoon Ginger-Garlic Paste |
| 1/4 teaspoon Corn Flour (or Gram Flour) |
| 1/2 teaspoon Red Chilli Powder |
| 1/8 teaspoon Garam Masala Powder |
| 1/2 teaspoon Kasuri Methi (dried fenugreek leaves) |
| 1 teaspoon Coriander Powder |
| 1/4 teaspoon Chaat Masala Powder |
| 1 tablespoon Oil |
| Salt to taste |
| 1 teaspoon Lemon Juice |
| Ingredients For Chapati Wrap: |
| 1/2 cup Entirety Wheat Flour |
| 1/2 cup Maida |
| 2 teaspoons + for shallow frying Oil |
| Milk or Water |
| Salt |
| 1/4 cup Coriander Mint Chutney (for serving) |
| 1 Onion, daintily cut (for serving) |
Directions for Paneer Tikka Stuffing:
1. Take thick curd, corn flour, ginger-garlic paste, ruddy chili powder, garam masala powder, kasuri methi, coriander powder, chaat masala powder, and salt in a huge bowl.
2. Blend all fixings to get ready for a marinade.
3. Include paneer cubes, capsicum, tomato, and onion.
4. Blend delicately to coat them with marinade. Cover them with plastic wrap or a cover and put them in the fridge for around 25-30 minutes.
5. Warm 1 tablespoon oil in a non-stick pan. Sauté marinated capsicum, paneer, onion, and tomato for 5 to 7 minutes over medium flame.
6. Turn off the fire, include lemon juice, and blend well. Paneer tikka, which will be utilized as stuffing, is prepared. Partition it into 4-5 parcels and continue to make chapati which will be utilized as a wrap for the rolls.
Directions for Chapati Wrap:
1. Take whole-wheat flour, maida, 2 teaspoons oil, and salt in a bowl. Include milk or water as required and work smooth mixture comparative to chapati or paratha mixture. Cover it with a clean muslin cloth or a plate and keep aside for 10-15 minutes.
2. Divide the mixture into 4-5 equal portions and donate them a shape like a ball. Coat each ball with dry flour and roll it out on a roti-making board (utilizing a rolling stick) into a thin circular chapati.
3. Spread 1/2 teaspoon oil equitably on each side and flip and roast both sides of chapati on tava until light brown spots show up. (See detailed headings for how to cook chapati (straightforward paratha)). Exchange it to a plate or a roti holder and cover it with the cover to prevent it from drying.
Directions for Paneer Kathi Roll:
1. Plan the mint coriander chutney by taking after the recipe. Cut onion into lean cuts and sprinkle a small bit of chaat masala powder over it.
2. Take one chapati and spread 1-2 teaspoons of green mint chutney equitably over it. If the chapati is not hot, re-heat on the tava for a few seconds sometime recently making the roll.
3. Put one parcel of the filling in the center and spread it lengthwise.
4. Include a few cut onions.
5. Wrap the filling firmly with chapati and make a roll.
6. Wrap the roll midway with aluminum thwart and serve with mint chutney and vegetable salad.
Tips and Variations:
- If you need to plan chapati in development at that point stack them on one another, put them in roti casserole, and cover them with a cover to keep them soft.
Taste: Mild Spicy
Serving Ideas: Serve it as an evening nibble or as light nourishment for an evening dinner.