Thursday, May 8, 2014

Paneer Tikka Kathi Rolls



Ingredients:
Rotis - 4
Cabbage - 1/2 cup, shredded
Coriander Leaves - 4 tbspns, chopped
Green Chutney - 4 tbspns
Salt to taste
Oil for cooking

For the Paneer Tikkas;
Paneer - 1 cup, cubed
Curd - 1/4 cup
Dried Ginger Powder - 1/4 tsp
Chili Powder - 1 tsp
Dried Fenugreek Leaves/Kasuri Methi - 1/2 tsp
Garam Masala - 1/2 tsp
All Purpose Flour/Maida - 1 tbspn
Oil - 1 tbspn
Salt to taste


Method:
For the Paneer Tikkas;
Combine the curd, dry ginger power, chili powder, kasuri methi, garam masala, plain flour, salt and 1 tbspn of oil and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
Heat 1 tbspn of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.

How to proceed;
Mix the cabbage, chopped cilantro and salt together. Apply 1 tbspn of green chutney on each roti.
Spread the cabbage mixture equally on each roti. Put the paneer tikka filling equally in the centre of each rotis and roll up tightly.
When you want to serve, cook the rolls on a hot tava (griddle) using little oil.
Serve hot.

Inspired from Tarla Dalal



6 comments:


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  4. Kathiroll is one of my favourites! Yours looks great :) I make it often as i never manage to set paneer properly and get a crumbled one, making it perfect for this! chowringhee kathi roll

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