Paneer Kathi Roll Recipe

Method12 steps · about 30 min

1. 1

   Step 1: Mix the marinade chili powder, garam masala (1 teaspoon), coriander powder (1 teaspoon), cumin, chaat masala (½ teaspoon), ⅓–½ tsp salt, yogurt, optional ginger-garlic paste (1 teaspoon), 1 tsp lemon juice, optional kasuri methi (1 teaspoon) and the marinade tablespoon oil (1 tablespoon). Taste and adjust the seasoning before adding paneer.

   Uses 1 teaspoon Kashmiri chili powder (cut down for low heat) · 1 teaspoon garam masala (more to adjust if you want) · 1 teaspoon coriander powder · ½ teaspoon cumin powder · ½ teaspoon chaat masala · ⅓ to ½ teaspoon salt (adjust to taste) · 2 tablespoons Greek Yogurt (hung curd) · 1 teaspoon ginger garlic paste (optional)

2. 2

   Step 2: Gently coat the 250 g paneer in the marinade from step 1. Cover and refrigerate while preparing the rest, or marinate for up to 24 hours in the refrigerator.

   Uses same marinade and its first tablespoon oil, not vegetable frying fat · 250 grams (9 oz) paneer ( diced to small cubes )

3. 3

   Step 3: Thinly slice the cooked-filling cup onion, optional carrot (½ cup) and ONE cup bell peppers OR zucchini. Separately slice only the quarter-cup optional pickle onion and optional pickle chilies, keeping them apart from cooked vegetables.

   Uses 1 cup onions ( sliced very thin) · ½ cup carrot ( julienned or matchsticks (optional)) · ¼ cup onions ( sliced (optional)) · 2 green chilies ( (optional, omit for kids)) · one cup thin bell peppers OR separate zucchini · one cup thin zucchini ONLY instead bell peppers

4. 4

   Step 4: For the optional pickle garnish, combine the prepared ¼ cup pickle onion and sliced chilies with a pinch of the separate pickle salt and the juice of the small lemon (1 small). Cover and reserve.

   Uses only separate quarter-cup onion and optional chilies · 1 small lemon (optional) · a small pinch for optional pickle garnish only

5. 5

   Step 5: Choose four large or six medium ready-made chapati, roti or paratha. Cook frozen or uncooked packaged flatbreads as directed, or warm already cooked ones as needed. Stack covered to keep soft. Making flatbreads from scratch adds preparation time.

   Uses four large ready flatbreads OR separate six medium supply · six medium ready flatbreads ONLY instead four large

6. 6

   Step 6: Heat the vegetable-frying tablespoon oil (1 tablespoon). Sauté the prepared filling onion, bell pepper or zucchini, and optional carrot from step 3 over high heat for 3–4 minutes until their raw flavor is gone. Transfer to a plate.

   Uses only cooked-filling onion, carrot and one pepper or zucchini supply · 1 tablespoon oil

7. 7

   Step 7: Spread the marinated paneer from step 2 in one layer in the hot pan. Cook for 4–5 minutes until the marinade loses its raw spice flavor, turning gently halfway. The marinade already supplies the cooking oil.

   Uses same250gpaneeranditscompleteyogurt-oilmarinade

8. 8

   Step 8: Return the cooked vegetables from step 6 to the cooked paneer from step 7. Taste and add extra salt, garam masala (to taste) or chili powder only if needed.

   Uses same cooked vegetable batch returned once · same pan-cooked paneer, no new oil · extra salt only to taste cooked filling · extra garam masala only to taste cooked filling · extra chili only to taste cooked filling

9. 9

   Step 9: Stir this same cooked filling, turn off and cool slightly before assembling the rolls.

   Uses same seasoned batch ready to cool

10. 10

    Step 10: Take one cooked flatbread from step 5 and spread it with a share of the 2 tbsp chutney or sauce. If serving later, drizzle this share over the filling just before rolling instead.

    Uses only one of four large or six medium ready/cooked wraps · one wrap share only from same two-tablespoon chosen chutney/sauce supply

11. 11

    Step 11: Place one of the four or six equal filling portions from step 9 in the center of the wrap. Add a share of the optional prepared pickle from step 4.

    Uses only this wrap share of same lemoned onion/chili garnish · only one of four or six equal filling shares · same selected wrap with only its sauce share

12. 12

    Step 12: Fold the sides inward and wrap in parchment if desired. Without parchment, use a little of this wrap’s allocated sauce at the edges to help close it. Repeat steps 10–12 with the remaining flatbreads, filling, pickle and sauce to make four large or six medium rolls.

    Uses only remaining garnish after earlier wraps · only remaining prepared portions after earlier wraps · only remaining pieces after previous wraps · same wrap ready to fold · only remaining selected sauce after previous wraps, shared among all four or six