Paneer tikka kathi rolls are vegetarian snacks, prepared with paneer and vegetable filling wrapped in a chappati or roti. The paneer is tossed with tomatoes in a marinade of curd, chili powder, turmeric, ginger and garlic along with fenugreek and chaat masala. the paneer is sauted with capsicum and rolled in chappatis.
1 cup low-fat paneer (cottage cheese), diced
1/2 cup tomatoes, deseeded and diced
1/2 cup diced capsicum
1 teaspoon oil
To be mixed into a marinade
1/4 cup low-fat curd, beaten
1 teaspoon chilli powder
1/4 teaspoon haldi powder (turmeric)
1/2 teaspoon ginger paste
1/4 teaspoon garlic paste
1/4 teaspoon besan (Bengal gram flour)
1/2 teaspoon chaat masala
1/2 teaspoon kasuri methi (dried fenugreek leaves)
1/2 teaspoon garam masala
salt to taste
For the chapatis
1 cup gehun ka atta (whole wheat flour)
1 cup low-fat milk
Salt to taste
How to proceed:
For the paneer tikka filling.
Add paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat oil in a non stick pan, add capsicum and saute for 2 minutes.
Add the paneer mixture and saute over a high flame for 4 to 5 minutes, stirring occasionally.
For the chapatis Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides.
How to proceed Divide the paneer tikka filling into 9 equal portions.
Spread one portion of the filling in the centre of each chapati and roll up tightly.
When you want to serve, cook the rolls on a hot tava (griddle).
Cut into 50 mm (2″) long pieces and serve hot.
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