Paneer Tikka Kathi Roll
Wheat flour rolls filled with paneer marinated in spices, capsicum, onion and tomato
Ingredients
For the paneer tikka
- 2 cups paneer cubes
- 1 medium green capsicum cut into cubes
- 1 medium onion cut into cubes
- 1 medium tomato cut into cubes
- 1 tsp kasoori methi / dried fenugreek leaves
- 2 tbsp oil
- Salt to taste
For marination
- 1 tsp gram flour / besan
- 1 tsp chat masala powder
- 1 tsp garam masala
- 1 tsp red chilly powder
- ½ tsp cumin powder
- 1 tsp ginger garlic paste
- ½ cup yogurt whisked
- Salt to taste
For the tikka masala
- 1 tbsp coriander seeds
- 1 tsp cumin seeds / jeera
- 1 green cardamom
- 2 cloves
- 1 dry red chili
- 2 inch cinnamon stick
For the salad
- 1 small carrot cut into thin match sticks
- 1 small cucumber cut into thin strips
- 1 medium tomato thinly sliced
- 1 medium onion thinly sliced
- 2 tbsp finely chopped coriander leaves
- 1 green chilly finely chopped
- 1 tbsp lemon juice
- ¼ tsp black salt
- ¼ tsp sugar
For the roti
- 2 cups wheat flour / atta
- 2 tsp oil
- Salt to taste
- ½ cup coriander leaves
Instructions
For the paneer tikka
- Take paneer in a bowl and add the besan, spices, yogurt, salt and combine well. Cover and refrigerate for 30 minutes.
- Dry roast the spices for tikka masala and ground them to a powder.
- Heat oil in a pan and add the ground masala. Fry in a low flame for a minute and then add capsicum. Fry for 2-3 minutes and then add the marinated paneer.
- Fry for 5-6 minutes. Then add the onion, salt and cook till it becomes soft. Then add the tomatoes, kasuri methi and fry for 2-3 minutes.
For the salad
- In a bowl mix carrots, cucumber, onion, tomato, green chillies and coriander leaves.
- Add lemon juice, sugar, salt and mix well.
For the roti
- In a bowl mix together flour, salt and oil. Add warm water and make a soft and smooth dough. Cover and set aside for 30 minutes.
- Divide into equal portions and roll out into a thick disc. Place some chopped coriander in the middle and roll again to a slightly thick roti.
- Heat a tawa and cook the roti on both sides drizzling some oil till brown spots appear.
- Cook the remaining roti and keep them covered.
To assemble the roll
- Place a roti and place some salad in the middle. On top of that, place some paneer tikka mixture.
- Roll and wrap with aluminium foil or butter paper.
Notes
• Do not roll the roti too thin or too thick. Make sure not to cook the roti for long, it will become dry and will be difficult to roll.
• You can make plain roti and stuff with paneer tikka mixture and serve the salad as a side.
• You can make plain roti and stuff with paneer tikka mixture and serve the salad as a side.