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Home / Recipes / Paneer Frankie/ Paneer Kathi Roll

Photo of Paneer Frankie/ Paneer Kathi Roll by Neha Pahilwani at BetterButter
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Paneer Frankie/ Paneer Kathi Roll

Feb-08-2018
Neha Pahilwani
10 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Paneer Frankie/ Paneer Kathi Roll RECIPE

Paneer Frankie or Kathi roll is an all time favourite, be it for breakfast or snack time; while driving or hiking; it is a convenient food. The recipe that follows is suitable to be eaten immediately or can be prepared in advance and warmed up before serving.There are many variations to this recipe . I have used diced paneer pieces as its texture appeals to me. These Paneer Frankies are just irresistible... try them out.Marinating the paneer enhances the flavour of paneer frankies.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. For wraps:
  2. All purpose flour (maida) 1.5 cups
  3. oil 1 teaspoon
  4. salt 1/2 teaspoon
  5. Carom seeds (ajwain) 1/4 teaspoon)
  6. Nigella seeds ( kalonji) 1/4 teaspoon)
  7. water to knead dough
  8. paneer STUFFING:
  9. Fresh paneer 250 gram finely diced
  10. Juice of 2 limes
  11. yoghurt 1/2 cup
  12. Ginger-Garlic paste 2 teaspoon
  13. Green chilli 1 finely chopped
  14. capsicum 1/2 cup finely chopped
  15. salt to taste
  16. coriander powder 2 teaspoon
  17. Red chilli Powder 1/2 teaspoon
  18. fennel (saunf) powder 1 teaspoon
  19. cumin (jeera) powdee 1 teaspoon
  20. onions 2 medium chopped
  21. oil 2 tablespoons
  22. Kasoori methi 1 tablespoon crushed
  23. Fresh. coriander a few sprigs chopped
  24. Chaat masala 1/2 teaspoon
  25. A pinch of orange food colour

Instructions

  1. FOR WRAPS:
  2. In a wide pan combine all purpose flour, oil, salt, nigella and carom seeds.
  3. Add water to this flour and knead to a soft and smooth dough
  4. Let dough rest for 10 minutes.
  5. Make equal sized balls from the dough.
  6. Roll out each ball to 6" or 8" diameter sheets
  7. Lightly cook on both sides on a griddle /tawa.
  8. Cover the sheets with foil or cloth. If using cloth sprinkle some water on the cloth to keep the sheets soft.
  9. Keep these sheets aside
  10. STUFFING:
  11. Prepare marination paneer. For this in a mixing ball prepare marinade by mixing lime juice, yoghurt, ginger -garlic paste, green chilli, salt, coriander powder, red chilli powder, fennel powder, cumin powder and orange food colour.
  12. Combine the paneer pieces into this marinade. Refrigerate for 3 to 4 hours or overnight.
  13. In a wide pan heat oil and add the onions and saute for 5 to 7 minutes till translucent and pink.
  14. Add in the chopped capsicum and saute for 2 minutes.
  15. Now add this marinade into the onion and capsicum mixture and continue to stir fry till water dries up and oil oozes from sides.
  16. Add the chaat masala , kasoori methi and coriander leaves. Put off flame
  17. HOW TO PROCEED
  18. Take one flour sheet. Arrange 2 teaspoonsof paneer stuffing lengthwise on the sheet.
  19. Fold in the sides of the sheet
  20. Then completely fold in a cylindrical manner.
  21. Wrap each frankie in a foil or sandwich paper
  22. Repeat for other sheets
  23. Serve warm with chutney.
  24. Can be stored in freezer for 3 to 4 days. Before serving heat in an oven or microwave.

Reviews (1)  

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Ruchi Gaur
Feb-14-2018
Ruchi Gaur   Feb-14-2018

Looks great!!!

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