Paneer Tikka Kathi Rolls

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Paneer Tikka Kathi Rolls

 

These rolls make a complete meal by themselves. The recipe recommended

wholewheat flour for the chapatis but I was in an indulgent mood and used plain

flout instead. I also increased the amount of chilly powder and such snacks do

taste better when made a little spicier than normal. Cooking Time : 20

mins.Preparation Time : 15 mins.Makes 9 rolls.

 

For the paneer tikka filling:

 

1 cup paneer cubed

 

½ cup tomatoes, deseeded and diced

 

½ cup capsicum diced

 

1 teaspoon oil

 

To be mixed into a marinade:

 

1/4 cup curds beaten

 

2.5 teaspoon chilli powder

 

¼ teaspoon turmeric powder

 

½ teaspoon ginger paste

 

¼ teaspoon garlic paste

 

¼ teaspoon chickpea flour

 

½ teaspoon chaat masala

 

½ teaspoon kasuri methi

 

½ teaspoon garam masala

 

salt to taste

 

For the chapatis:

 

1 cup plain flour

 

Just enough milk to make a soft dough

 

Salt to taste

 

For the paneer tikka filling:

 

1.Add the paneer and tomatoes to the prepared marinade and toss lightly.

 

2.Leave aside for 10 minutes.

 

3.Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.

 

4.Add the paneer mixture and sauté over a high flame for 4 to 5 minutes,

stirring occasionally.

 

For the chapatis:

 

1.Combine all the ingredients and knead into a soft dough.

 

2.Divide the dough into 9 equal portions.

 

3.Roll out each portion into a thin chapati.

 

4.Cook each chapati on a tava (griddle) on both sides. Keep aside.

 

How to proceed:

 

1.Divide the paneer tikka filling into 9 equal portions.

 

2.Spread one portion of the filling in the centre of each chapati and roll up

tightly.

 

3. If eating at home , cook the rolls on a hot tava (griddle). But for a picnic

do not cook as they will get chewy by the time you eat them. So cold rolls are

just fine for outdoors. Enjoy !!!