Indian Paneer Kathi Roll (Print Version)
# Ingredients:
→ Paneer Marination
01 -
6 tablespoons hung curd or greek yogurt
02 -
1/2 tablespoon ginger garlic paste
03 -
1/4 teaspoon carom seeds (ajwain)
04 -
1/4 teaspoon turmeric powder
05 -
1/2 teaspoon coriander powder
06 -
1/2 teaspoon cumin powder
07 -
1/2 teaspoon garam masala
08 -
1/2 teaspoon dry mango powder (amchur)
09 -
1/4 teaspoon chaat masala (optional)
10 -
1 teaspoon kashmiri red chili powder
11 -
Salt to taste
12 -
1 teaspoon lemon juice
13 -
200 grams paneer (Indian cottage cheese)
→ Green Chutney
14 -
1/2 cup coriander leaves
15 -
1/2 cup mint leaves
16 -
1 green chili
17 -
1 inch ginger, chopped
18 -
1-2 garlic cloves
19 -
1/4 teaspoon dry mango powder
20 -
2 tablespoons hung yogurt
21 -
1/2 teaspoon roasted cumin powder
→ Dough
22 -
1 cup whole wheat flour
23 -
1/4 teaspoon salt
24 -
1/2 tablespoon oil
25 -
1/2 cup water
→ Veggie Salad
26 -
1/3 cup shredded cabbage
27 -
1/3 cup grated carrots
28 -
1/3 cup thinly sliced capsicum
29 -
1/3 cup thinly sliced onions
30 -
1/4 teaspoon kashmiri red chili powder
31 -
1 teaspoon chaat masala
32 -
1 teaspoon lemon juice
33 -
Salt to taste
# Instructions:
01 -
Mix all marination ingredients except paneer. Add paneer cubes, coat evenly, and marinate for 30 minutes.
02 -
Blend coriander, mint, chilies, ginger, garlic with spices. Add hung yogurt and blend to a smooth paste.
03 -
Mix flour, salt, oil, and water. Knead to soft dough. Rest for 20-30 minutes.
04 -
Mix sliced vegetables with chaat masala, lemon juice, and salt.
05 -
Roll dough into thin rotis. Cook on hot griddle with oil until golden spotted.
06 -
Pan fry marinated paneer on medium-low heat for about 4 minutes until cooked through.
07 -
Spread chutney on roti, place paneer in center, top with veggie salad. Roll and wrap in paper or foil.
# Notes:
01 -
Can be packed for tiffin by wrapping entirely in foil.
02 -
For best results, use thick hung curd for marination.