Paneer Kathi Rolls are a healthy version of frankies and make a complete meal by themselves. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra ‘zing’ to this recipe.
Serving : 4 Rolls
- 200g Paneer (Cottage Cheese) Cubed
- 2 medium tomatoes (Deseeded) Cubed
- 1 big Capsicum (Deseeded) Cubed
- Green Coriander Chutney
For Marinade :
- 1 tbsp Curd (Yoghurt)
- 1 tsp Red Chilli Powder
- 1/2 tsp Garam Masala powder
- 1/4 tsp Turmeric (Haldi) Powder
- 1 tsp Kasuri Methi
- Pinch of Aamchoor (Dry Mango Powder)
- Salt To Taste
For Roti :
- 1/2 cup All Purpose Flour (maida)
- 1/4 cup Milk
- Salt to Taste
For Roti – MIx all the ingredients and knead to a soft dough. Divide into 4 equal balls and flatten it to 4 chapatis. Roast individual chapati very lightly from both side on hot tawa and keep aside.
For Marination – Place cubed paneer, tomatoes and capsicum in a deep bowl. Add salt, red chilli powder, garam masala, aamchoor, turmeric and kasoori methi and toss it slightly. Add 1 tbsp of hung curd to this mixture and toss it again. Keep this mixture in fridge for half an hour. Heat a pan and place marinated paneer, tomatoes and capsicum in the pan. Cook on high falme for 4 -5 mins (till mixture is dried) stirring ocassionally. Remove from the flame and allow it to cool.
Apply green chutney on a roti and place 1/4 of the paneer mixture onto the roti, add lemon juice and chaat masala as per taste (optional). Roll the roti tightly and before serving cook the roll on hot tawa.
Roll it in a tissue paper and serve hot.