Paneer Tikka Kathi Roll – SNC April Challenge for Southern Team

Paneer Tikka Kathi Roll

Paneer
Tikka Kathi Roll – SNC April Challenge for Southern Team

• 2
  cups paneer cut into two inches cube
• 1
  cup chopped green peppers
• 1
  large onion cut into quarters
• 1
  large tomato cubed small
• 1
  tsp kasoori methi
• ½
  cup coriander leaves (optional)
• 4
  tbsp oil

• 1
  tbsp coriander seeds
• 1
  tsp cumin seeds
• 2
  green cardamoms
• 2
  cloves
• 1
  dry red chilli
• 1
  2″ stick cinnamon

• 1
  tsp gram flour (besan)
• 1
  tsp red chilli powder
• 1
  tsp chat masala powder
• 1
  tsp cumin powder
• 1
  tsp coriander powder
• ½
  tsp black pepper powder
• ½
  cup yogurt whipped

• Atta
• Salt
  and oil
• ½ cup
  coriander leaves or spinach leaves (I used coriander leaves)

• Mix
  the atta, salt and a little oil with water make a soft but pliable dough.
• Cover
  and set aside.
• Marinate
  the paneer with all the marinating spices and yogurt, cover and keep aside for
  15 minutes to an hour.
• Make
  the kachumber.
• Meanwhile
  roast and coarsely grind the masala for grinding.

To
make the Kachumber:

• ½
  cup carrots, juliennes
• 1
  cup cucumber, juliennes
• 1
  large tomato, sliced in long thin stripes
• ¼
  cup onions sliced very fine
• 2
  tbsp coriander leaves, finely chopped
• 1-2
  green chillies, chopped fine (optional)
• 3
  tbsp lemon juice 
• ¼
  tsp black salt
• ¼
  tsp sugar

• Mix
  all the vegetables together.
• Drizzle
  lemon juice, and sprinkle salt and sugar.
• Mix
  well.
• Add
  coriander leaves and green chillies.
•  Using a fork, mix it one more time and serve.

• You can use other vegetables and fruits like avocados, pomegranates etc

• Roll
  out a roti about 4 inches diameter and place the coriander leaves in between.
• Starting
  from one side, start folding in the sides, overlapping them over the previous
  fold.
• Once
  the folds are closed, roll it into a ball.
• Roll
  out the roti using a rolling pin. It should be roughly 8 inches in diameter.
• Cook
  on a tava or griddle.

• Heat
  oil in a skillet and fry the roast and ground spices
• Add
  green peppers and sauté for a minute
• Add
  marinated paneer and stir until it’s nicely coated with the spices.
• Let
  the paneer pieces fry for 5 minutes. Stir them gently every once in a while,
  making sure they don’t stick to the pan.
• Now
  add kasoori methi, onions and tomatoes.
• Let
  it cook until the tomatoes soften and the onions look translucent.

• Place
  a roti
• Fill
  with 1 tablespoon kuchumber
• Fill
  the 1 heaped tablespoon paneer
• Roll
  and wrap in foil/butter paper
• Serve
  whole or cut in half with ketchup.

• You
  can make all of these overnight.
•  To assemble next day, heat a teaspoon oil in pan,
  and heat the roti on both sides.
• Heat
  paneer separately in microwave or skillet.
• Place
  paneer and kuchumber in the roti, roll and serve.
•  You can make the rolls in plain roti.