|Paneer Tikka Kathi Roll|
I am just in time to post for SNC this time. For some time I thought I will not be in the blogging world as my site has crashed and just when I think it’s up and about it’s back down in a heap. So I am presently back here to post my current escapades in the food world.
Do check out my virtual travel around the India this month. It’s been a hectic trip round the cuisines of India.
Right now I am however posting a delicious snack and meal item in my place as Rotis in the morning are generally not acceptable. However you can serve them for breakfast. They are very filling and are originally intended as such.
Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team
Recipe Author: Minnie@thelady8home
Prep time: 30 mins
Cook time: 30 mins
Total time: 1 hour
Serves: 12 pieces
For the paneer:
- 2 cups paneer cut into two inches cube
- 1 cup chopped green peppers
- 1 large onion cut into quarters
- 1 large tomato cubed small
- 1 tsp kasoori methi
- ½ cup coriander leaves (optional)
- 4 tbsp oil
Masala for grinding:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 2 green cardamoms
- 2 cloves
- 1 dry red chilli
- 1 2″ stick cinnamon
- 1 tsp gram flour (besan)
- 1 tsp red chilli powder
- 1 tsp chat masala powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp black pepper powder
- ½ cup yogurt whipped
For the Roti:
- Salt and oil
- ½ cup coriander leaves or spinach leaves (I used coriander leaves)
For setting up the Kati roll:
The paneer filling
- Mix the atta, salt and a little oil with water make a soft but pliable dough.
- Cover and set aside.
- Marinate the paneer with all the marinating spices and yogurt, cover and keep aside for 15 minutes to an hour.
- Make the kachumber.
- Meanwhile roast and coarsely grind the masala for grinding.
To make the Kachumber:
- ½ cup carrots, juliennes
- 1 cup cucumber, juliennes
- 1 large tomato, sliced in long thin stripes
- ¼ cup onions sliced very fine
- 2 tbsp coriander leaves, finely chopped
- 1-2 green chillies, chopped fine (optional)
- 3 tbsp lemon juice
- ¼ tsp black salt
- ¼ tsp sugar
- Mix all the vegetables together.
- Drizzle lemon juice, and sprinkle salt and sugar.
- Mix well.
- Add coriander leaves and green chillies.
- Using a fork, mix it one more time and serve.
- You can use other vegetables and fruits like avocados, pomegranates etc
To make the roti:
- Roll out a roti about 4 inches diameter and place the coriander leaves in between.
- Starting from one side, start folding in the sides, overlapping them over the previous fold.
- Once the folds are closed, roll it into a ball.
- Roll out the roti using a rolling pin. It should be roughly 8 inches in diameter.
- Cook on a tava or griddle.
For cooking the paneer:
- Heat oil in a skillet and fry the roast and ground spices
- Add green peppers and sauté for a minute
- Add marinated paneer and stir until it’s nicely coated with the spices.
- Let the paneer pieces fry for 5 minutes. Stir them gently every once in a while, making sure they don’t stick to the pan.
- Now add kasoori methi, onions and tomatoes.
- Let it cook until the tomatoes soften and the onions look translucent.
- Place a roti
- Fill with 1 tbsp kuchumber
- Fill the 1 heaped tbsp paneer
- Roll and wrap in foil/butter paper
- Serve whole or cut in half with ketchup.
- You can make all of these overnight.
- To assemble next day, heat a tsp oil in pan, and heat the roti on both sides.
- Heat paneer separately in microwave or skillet.
- Place paneer and kuchumber in the roti, roll and serve.
- You can make the rolls in plain roti.
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