Flavorful Paneer Kathi Roll (Print Version)
# Ingredients:
→ Paneer Coating
01 -
6 tablespoons thick yogurt or hung curd
02 -
1/2 tablespoon paste of garlic and ginger
03 -
1/4 teaspoon carom seeds (ajwain)
04 -
1/4 teaspoon turmeric spice
05 -
1/2 teaspoon powdered coriander
06 -
1/2 teaspoon ground cumin
07 -
1/2 teaspoon garam masala mix
08 -
1/2 teaspoon dried mango powder (amchur)
09 -
1/4 teaspoon chaat masala (optional)
10 -
1 teaspoon Kashmiri red chili powder
11 -
A pinch of salt, or adjust to taste
12 -
1 teaspoon squeeze of lemon juice
13 -
200 grams blocks of paneer (Indian cottage cheese)
→ Herby Chutney
14 -
1/2 cup fresh mint leaves
15 -
1/2 cup coriander (cilantro) leaves
16 -
1 green chili pepper
17 -
1-inch piece of ginger, chopped
18 -
1 to 2 garlic cloves
19 -
1/2 teaspoon toasted cumin powder
20 -
1/4 teaspoon tangy mango powder
21 -
2 tablespoons thick hanging yogurt
→ Flatbread Dough
22 -
1 cup whole wheat flour
23 -
1/4 teaspoon salt
24 -
1/2 cup water
25 -
1/2 tablespoon oil
→ Crunchy Veg Mix
26 -
1/3 cup finely sliced onions
27 -
1/3 cup shredded carrot
28 -
1/3 cup thinly sliced bell peppers
29 -
1/3 cup thin strips of cabbage
30 -
Pinch of Kashmiri chili powder, around 1/4 teaspoon
31 -
1 teaspoon zesty chaat masala
32 -
1 teaspoon juice from a lemon
33 -
Salt to fit your taste
# Instructions:
01 -
In a bowl, mix all the marination ingredients except the paneer. Add paneer chunks, gently coat all around, and let the flavors set for 30 minutes.
02 -
Put the coriander, mint, chilies, ginger, and garlic into a blender with the seasonings. Toss in the yogurt and blend until silky smooth.
03 -
Mix the wheat flour, add a bit of salt, oil, and water. Knead it until soft and pliable. Let it sit and rest for 20-30 minutes.
04 -
Combine all the sliced vegetables with the lemon juice, salt, and chaat masala in a mixing bowl.
05 -
Roll out the prepared dough into very thin rotis. Heat them on a hot flat pan, brushing some oil on each side, cooking until golden spots show.
06 -
Place the marinated paneer in a heated pan on medium-low heat. Let it sizzle and cook until firm, which should take about 4 minutes.
07 -
Spread chutney generously over the roti. Stack the paneer in the middle, sprinkle the crunchy veggies on top, roll it up, and wrap tight in paper or foil.
# Notes:
01 -
Wrap it fully in foil for easy packing in lunchboxes.
02 -
For a better texture, use a thick and creamy curd for the marination.