Paneer Kathi Roll (Paneer Tikka Wrap) Recipe

It is nothing but tongue tickling spicy paneer tikka wrapped in chapati or paratha. It is no longer only a unique way of playing paneer tikkas with pursuits paratha or chapati however additionally a healthy, stomach filling meals that can genuinely liven up your taste buds. Making paneer kathi rolls at domestic includes three steps, 1) make spicy tikka for filling, 2) make chapati for the wrap and 3) mix each into a stuffed wrap.
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serves: four 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 Whole Wheat Flour
1/2 cup Maida
2 teaspoons + for shallow frying Oil
Milk or Water
1/4 cup Coriander Mint Chutney (for serving)
1 Onion, thinly sliced (for serving)
Directions for Paneer Tikka Stuffing:
step-1: Take thick curd, corn flour, ginger-garlic paste, red chilli powder, garam masala powder, kasuri methi, coriander powder, chaat masala powder and salt in a giant bowl.
step-2: Mix all substances to prepare a marinade.
step-3: Add paneer cubes, capsicum, tomato and onion.
step-4: Mix gently to coat them with marinade. Cover them with a plastic wrap or a lid and area in the refrigerator for around 25-30 minutes.
step-5: Heat 1 tablespoon oil in a non-stick pan. Sauté marinated capsicum, paneer, onion and tomato for 5 to 7 minutes over medium flame.
step-6: Turn off the flame, add lemon juice and combine well. Paneer tikka, which will be used as stuffing, is ready. Divide it into 4-5 portions and proceed to make chapati which will be used as a wrap for the rolls.
Directions for Chapati Wrap:
step-1: Take whole-wheat flour, maida, 2 teaspoons oil and salt in a bowl. Add milk or water as wished and knead clean dough comparable to chapati or paratha dough. Cover it with a clean muslin fabric or a plate and keep aside for 10-15 minutes.
step-2: Divide dough into 4-5 equal parts and give them a form like a ball. Coat each ball with dry flour and roll out on a roti making board (using rolling pin) into a thin circular chapati.
step-3: Spread half of teaspoon oil evenly on each side and flip and roast each facets of chapati on tava till light brown spots appear. (See element course for how to cook chapati (simple paratha)). Transfer it to a plate or a roti container and cover with the lid to stop it from drying.
Directions for Paneer Kathi Roll:
step-1: Prepare the mint coriander chutney via following the recipe. Cut onion into thin slices and sprinkle a little bit of chaat masala powder over it.
step-2: Take one chapati and spread 1-2 teaspoons green mint chutney evenly over it. If chapati is no longer hot, re-heat on tava for few seconds earlier than making the roll.
step-3: Put one element of filling in the middle and spread it lengthwise.
step-4: Add some sliced onion.
step-5: Wrap the filling tightly with chapati and make a roll.
step-6: Wrap the roll midway with aluminum foil and serve with mint chutney and vegetable salad.
Tips and Variations: If you desire to put together chapati in increase then stack them on one another, location them in roti casserole and cover with a lid to hold them soft.
Taste: Mild Spicy
Serving Ideas: Serve it as an afternoon snack or as mild meals in nighttime dinner.

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