Paneer tikka kathi rolls | How to make Paneer tikka kathi rollsby Rita AroraCreated on 16th Sep 2016

  • Paneer tikka kathi rolls, How to make Paneer tikka kathi rolls
Paneer tikka kathi rollsby Rita Arora
  • Paneer tikka kathi rolls | How to make Paneer tikka kathi rolls (187 likes)

  • By Rita Arora
    Created on 16th Sep 2016

About Paneer tikka kathi rolls

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe.

  • Prep Time25mins
  • Cook Time15mins
  • Serves4People
Paneer tikka kathi rolls

Ingredients

  • 1 Cup Paneer (cubed)
  • 1/4 Cup Tomatoes (diced, optional)
  • 1/2 Cup Capsicum (diced)
  • 1/2 Cup Onion (diced)
  • 1 tsp oil
  • For Marination
  • 2 tbsp thick yogurt
  • 1 tsp red chilly powder
  • 1 tsp Ginger-garlic paste
  • 1/4 tsp Gram flour or besan
  • 1/2 tsp chaat masala
  • 1/2 tsp kasuri methi
  • 1/2 tsp garam masala powder
  • Salt to taste
  • For the roti or wraps
  • 1/2 cup green chutney
  • 1 onion sliced
  • Chat masala for garnish

Steps

  1. To make the rolls: Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
  2. Knead the dough and divide it into equal parts and roll out thin rotis.Heat tawa and cook the rotis on both sides. Keep rotis in casserole.
  3. To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
  4. Heat oil in a pan and fry capsicums and onion for 2-3 minutes. Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute. Remove from heat.
  5. To make a roll:Take a roti and spread some green chutney in the center, then put the paneer-capsicum-onion-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now roll the roti vertically tightly ensuring that no stuffing falls out.
  6. Then wrap each roll in a tissue paper or aluminium foil. Arrange on a platter and serve with green chutney.
My Tip: You can use non stick to cook the paneer and avoid oil.
  • Rita Arora17 days ago

    Thank you

  • Soma Das18 days ago

    Very nice recipe

  • Madhulika Gupta4 months ago

    very nice recipe

  • Prasannakumari RiCh4 months ago

    Thank you d very nice

  • Tultul Sengupta5 months ago

    Thanks for this recipe.

  • Rita Arora5 months ago

    Simple wheat flour

  • Nishi Mehta5 months ago

    Great thanks for the recipe

  • Falguni Desai7 months ago

    which flour needed for roti