paneer kathi roll

Popular Indian street food, Paneer Kathi rolls are warm, layered parathas filled with spicy paneer, mixed peppers and sweet caramelized onions

Paneer Kathi Rolls

paneer (cut into 1 inch cubes)

red pepper (thinly sliced)

green pepper (thinly sliced)

red onion (thinly sliced)

yogurt

ginger (grated)

garlic (pressed)

kashmiri red chili powder (add 2 teaspoons for spicy)

tsp garam masala

turmeric

kasoori methi

salt

onion

cilantro (chopped)

cilantro

mint leaves

unsweetened coconut frozen

garlic

cumin seeds

green chiles

lemon juice

sugar

Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.

Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and 1/2 teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.

Chutney - Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.

Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place on the griddle. Cook on medium high heat for about to 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!

Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha.  Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

https://content.jwplatform.com/videos/e7rikdOE.mp4

Popular Indian street-food, Paneer Kathi rolls are warm, layered parathas filled with spicy paneer, mixed peppers and sweet caramelized onions. Make it for a quick weeknight meal or a leisurely gathering, these kathi rolls are sure to be a hit!

Spicy Paneer Kathi Rolls

One of the best paneer roll recipe with tasty paneer stuffing paired together with healthy veggie salad and bright green chutney.

Paneer Roll Recipe | Paneer Kathi Roll | Paneer Wrap

Hung Curd (or thick curd or greek yogurt)

carom seeds ((ajwain))

turmeric powder ((ground turmeric))

Coriander Powder ((ground coriander))

cumin powder ((ground cumin))

½ teaspoon Garam Masala

mango powder ((amchur powder))

¼ teaspoon chaat masala powder (- optional)

kashmiri red chilli powder (or sweet paprika)

black salt (or

Paneer ((Indian cottage cheese))

coriander leaves (- can swap with 1 cup of coriander leaves

green chilli (or ½ teaspoon chopped green chillies)

ginger (- chopped)

garlic (- small to medium-sized)

mango powder ((amchur powder) or ½ teaspoon chaat masala)

hung yogurt (or thick curd or greek yogurt)

cumin powder

water (- optional)

whole wheat flour

salt (or add as required)

water (or add as required)

oil (or ghee as required for roasting rotis)

cabbage

carrots

⅓ cup thinly sliced capsicum ((bell pepper or shimla mirch))

onions

chaat masala

oil (- for pan frying paneer)

In a mixing bowl take all the ingredients for the marination, except paneer.&nbsp;

Mix very well. Check the taste and add more salt if required.&nbsp;

Now add paneer, which has been chopped in cubes.

Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 minutes. If keeping for more than 30 minutes, then refrigerate.

Preparing paneer tikka

Take all the ingredients for the green chutney in a grinder jar.&nbsp;

Add 1 teaspoon water (optional) and grind coarsely. Since the coriander and mint leaves are rinsed, the moisture from them helps in grinding.

Then add 2 tablespoon hung yogurt or thick curd.

Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.

Preparing green chutney

Thinly slice onion, grate carrots and shred the cabbage or thinly slice them. Also thinly slice capsicum (bell pepper).

Take all the veggies in a bowl. Add 1 teaspoon chaat masala, 1 teaspoon lemon juice. Also add salt as per taste.

Mix very well and keep aside.

Making veggie salad

In a mixing bowl or pan or a large tray, take whole wheat flour, ½ tablespoon oil and salt.

Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.

Begin to knead. Add water as required and knead to a smooth soft dough.

Cover the dough and keep aside for it to rest for 20 to 30 minutes.

Kneading dough

After 20 to 30 minutes, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.

Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.

Place the roti on a hot tawa or skillet. Cook the base till you see blisters appearing on the roti or the roti is ¼ᵗʰ  cooked. Do note that the tawa or skillet should be hot. So cook on a medium-high to high flame. On a low flame, the roti will become very crispy or hard.

Then flip roti.&nbsp;spread some oil all over.

Then flip again when the second side is ½ cooked.

Spread some oil on this side too. You will see golden blisters on the roti.

Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole. Prepare all rotis this way.

Making roti

Heat 2 tablespoons oil in a pan. Keep the flame to low or medium-low and add the marinated paneer cubes. Add the entire marination. Since I had used hung yogurt, I added the entire marinated mixture as the hung yogurt marination had coated the paneer pieces very well. But if you have used yogurt which has a thin consistency, then just add the paneer cubes.

After a minute turn over the paneer cubes.

Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.

Keep on stirring and turning them at intervals. Also use a well seasoned pan or a non stick pan, so that the paneer cubes do not stick to the pan while frying.

I cooked the paneer for about 4 minutes on a medium-low heat. Do not cook too much as then paneer will become dense, cook on medium-low flame. Timing will vary with the thickness of the pan, intensity of the flame etc.

Once the paneer is done, remove the pan from the flame and keep aside.

Making paneer tikka

Take one roti.

Spread the mint-coriander-curd chutney over it.

Now place the paneer tikka cubes in the center.

Top with the veg salad.

Roll both the sides of the roti and make a wrap.

Wrap half portion of the rolls in butter paper or aluminium foil. If packing paneer roll for tiffin, then wrap the entire roll in aluminium foil and skip adding the green chutney and veggie salad.

Serve paneer kathi roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer wrap.

Assembling and making paneer roll

https://content.jwplatform.com/videos/FlQARuK1.mp4

In this paneer roll recipe, the stuffing is of paneer tikka, green chutney and veggie salad. Overall this is a healthy and delicious recipe of paneer roll or paneer wrap.

Paneer Roll | Paneer Kathi Roll | Paneer Wrap

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Paneer Kathi Rolls

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Top 2 paneer kathi roll recipes from across the web

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Paneer Kathi Rolls

Paneer Roll Recipe | Paneer Kathi R...

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