Paneer Tikka Kathi Roll

Ingredients

For the paneer tikka filling

• 100 gm low fat paneer cubes
• 2 deseeded and cubed tomato
• 1.5 capsicum cubes
• 4-5 tsp oil
• Onion rings used while filling(raw onion cut into thin ring shape) or raw onion pieces

For potato frying

• 2 boiled potato
• 1-2 tsp oil
• Cumin seeds
• Salt to taste
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp turmeric powder
• ½ mango powder (aamchoor)

For coriander chutney

• Bunch of Coriander leaves
• Salt to taste
• 2 green chilies. (you can add less if don’t it like much)
• 2 tsp garam masala
• Lemon juice of 2-3 lemons

For marinade

• 1/4 cup low fat curds (dahi), beaten
• 1 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1/4 tsp besan (Bengal gram flour)
• 1/2 tsp chaat masala
• 1/2 tsp dried fenugreek leaves (kasuri methi)
• 1/2 tsp garam masala
• salt to taste

For the chapatis

• 1/4 cup wheat flour (gehun ka atta)
• ¾ cup all purpose flour (maida)
• 1 cup low fat milk
• Salt to taste

Method

For the paneer tikka filling

• Add the paneer and tomatoes to the prepared marinade and toss lightly.
• Leave aside for 10 minutes.
• Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
• Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally until Paneer are little golden brown or capsicum and tomatos are tender and done. It takes around 7-8 minutes on medium flame.
• If you have grill facility, you can grill also instead of frying.

For potato frying

• Add oil in a pan.
• Add cumin seeds. Once it cracks, add coriander powder, turmeric powder, garam masala, mango powder and salt.
• Fry all spices a little and add potatoes and fry them well.

For coriander chutney

• Add all the ingredients and add ¼ cup of water.
• Grind them well (you can increase or decrease quantity of lemon based on your taste). You can add some mint leaves also while grinding for better flavor.

For the chapatis

• Combine all the ingredients and knead into a soft dough.
• Keep dough aside for 30 minutes before preparing chapattis.
• Divide the dough into 6 equal portions.
• Roll out each portion into a thin chapati. You can make a thick one also based on your taste.
• Cook each chapati lightly on a tava (griddle) on both sides with little oil on it. Keep aside.

How to proceed

• Divide the paneer tikka filling into 6 equal portions.
• Spread coriander chutney evenly on that.
• Spread one portion of the paneer tikka filling & fried potatoes and onion rings or raw onion pieces in the centre of each chapati and roll up tightly.
• When you want to serve, warn up the rolls on a hot tava (griddle).
• Serve hot.