PANEER TIKKA KATHI ROLLS

PANEER TIKKA KATHI ROLLS

Today's recipe has a spicy paneer filling stuffed in chapati rolls. These are enjoyed as a snack in Punjabi cuisine. I served this for brunch and it was much appreciated. The success of this dish depends, I feel, on how well the paneer is marinated.

While eating them in the form of rolls has its own charm, if you are serving them as starters, you can cut them into 2 " pieces and serve them.

This recipe for Paneer Tikka Kathi Rolls is adapted from Master Chef Sanjeev Kapoor

Ingredients:

(a) Paneer Tikka Filling:

• Paneer (Cottage Cheese) , 1 cup, cut into 1/2 inch cubes
• Tomatoes, medium-sized, seeded and chopped, 2
• Oil, 1 tsp
• Green Capsicums, medium sized, chopped, 2

(b) Marinade:

• Yogurt, whisked, 1/4 cup
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Ginger Paste, 1/2 tsp
• Garlic Paste, 1/4 tsp
• Besan (Gram Flour), 1 tbsp
• Chaat Masala, 1/2 tsp
• Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
• Garam Masala Powder, 1/2 tsp
• Salt, to taste

(c) Chapati

• Atta, (Whole Wheat Flour), 1 cup
• Milk, 1/4 cup
• Salt, to taste
• Oil, as required 

Method:

First, prepare the marinade. In a deep bowl of glass or food safe plastic, combine all the ingredients listed under (b) above.

Add the paneer cubes and chopped tomatoes and mix lightly

Marinate for 10 minutes. Keep aside.

Heat oil in a kadhai. When it gets heated, add the chopped capsicums and saute for 2 minutes

Add the marinated paneer mixture and increase heat to saute over high heat for 4-5 minutes stirring occasionally

Cook till the liquid evaporates. Your paneer tikka filling is ready. Keep aside.

To prepare chapatis, combine atta, milk and salt and knead this to form a soft dough

Divide the dough into 8 equal portions

Roll out each portion into a thin chapati

Heat a tawa and roast each chapati lightly on both sides. Set aside

Now divide the paneer tikka filling into 8 equal portions
Keep each of the portions in the centre of a chapati and roll tightly. You can use a toothpick to keep the rolled chapati in place.
Heat the rolls on a tawa serve. Wrap the chapati rolls in tissue paper or aluminium foil. Here I have tied them with spring onion after wrapping them in tissue paper.
Alternatively, without wrapping them, you can serve these hot, cut into 2 " long pieces.