Paneer Kathi Roll (Paneer Tikka Wrap) Recipe

It is nothing but tongue tickling spicy paneer tikka wrapped in chapati or paratha. It is not only a different way of enjoying paneer tikkas with routine paratha or chapati but also a healthy, stomach filling food that can simply liven up your taste buds. Making paneer kathi rolls at home involves three steps, 1) make spicy tikka for filling, 2) make chapati for wrap and 3) combine both into stuffed wrap.

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Serves: 4 servings (8 rolls)

For Stuffing:

Ingredients:

1 cup Paneer cubes

1/3 cup Green Capsicum (bell pepper), cut into 1-inch chunks

1/3 cup Tomato, seeded and cut into 1-inch chunks

1 medium Onion, cut into 1-inch chunks

3 tablespoons Thick Curd

1 teaspoon Ginger-Garlic Paste

1/4 teaspoon Gram Flour

1/2 teaspoon Red Chilli Powder

1/4 teaspoon Garam Masala

1/2 teaspoon Kasuri Methi (dried fenugreek leaves)

1 teaspoon Coriander Powder

1 teaspoon Chaat Masala

1 teaspoon Oil

Salt

1 teaspoon Lemon Juice

1/4 cup Mint Chutney (optional)

3 tablespoons Tomato Ketchup (optional)

For Chapati Wrap:

Ingredients:

1 cup Whole Wheat Flour

2 teaspoons + for shallow frying Oil

Milk or Water

Salt

Directions for Paneer Tikka Stuffing:

1. Take thick curd, gram flour, ginger-garlic paste, red chilli powder, garam masala, kasuri methi, coriander powder, chaat masala and salt in a bowl; mix all ingredients and prepare a marinade.
2. Add paneer cubes, capsicum, tomato and onion in marinade, mix gently to coat them with marinade. Keep them aside for 10-15 minutes to marinate.
3. Heat 1 teaspoon oil in a non-stick pan. Sauté marinated capsicum, paneer, onion and tomato for 5 to 7 minutes over medium flame.
4. Turn off the flame, add lemon juice and mix well. Paneer tikka, which will be used as stuffing, is ready. Divide it into 8 portions and proceed to make chapati which will be used as a wrap for the rolls.

Directions for Chapati Wrap:

1. Take whole-wheat flour, 2 teaspoons oil and salt to taste in a bowl. Add milk or water as needed and knead smooth dough similar to chapati or paratha dough.
2. Cover it with clean muslin cloth and keep aside for 10-15 minutes.
3. Divide dough into 8 equal portions and give them a shape of ball.
4. Coat each ball with dry flour and roll out on roti making board (using rolling pin) into thin circular chapati.
5. Lightly cook (read 3/4 cook) both sides of chapati on tava and keep aside. Make sure that it is not over cooked or fully cooked, as it will have to be cooked again after filling of stuffing.

Directions for Paneer Kathi Roll:

1. Heat tava on low flame and grease it with 1 teaspoon oil.
2. Place one chapati over it and quickly spread 1 teaspoon green mint chutney and tomato ketchup on topside of it. Put one portion of filling in the center and spread it lengthwise. Wrap it tightly with chapati and make a roll. Make sure that flame intensity is low during this step otherwise chapati may burn.
3. Cook paneer tikka stuffed roll for 10-20 seconds on all sides and transfer it to a serving plate. Cook remaining rolls.
4. Wrap cooked roll with burger or hotdog serviette (optional step).
5. Cut it into two and serve hot with mint chutney and vegetable salad.

Tips and Variations:

• If you want to prepare chapati in advance then stack them on one another, place them in roti casserole and cover with a lid to keep them soft.

Taste: Mild Spicy

Serving Ideas: Serve it as an afternoon snack. 

Cooking Tips

• Do not tightly pack dry ingredients while measuring unless directed in the recipe. Fill measuring cup or measuring spoon with recipe ingredient and then level top surface with a knife to measure the accurate amount.
• To prevent diced eggplant (brinjal) and potato from turning brown, put them in a bowl of water.
• Before making any item, read the recipe carefully and prepare all ingredients. Chop or slice vegetables if required. Measure the amount of liquid ingredients (like any sauce, milk, ketch up, oil, etc) and transfer them into small individual bowls.
• To keep ginger-garlic paste fresh for longer duration, mix oil and salt while preparing it and store it in an airtight container in refrigerator.
• If your curry or dal has become salty by mistake then do not throw it away. Just add peeled and diced half-raw potato in it and boil for 5 minutes and discard the potato. Potato absorbs the extra salt.
• To give extra richness to Indian curry, use cashew nut paste, milk or poppy seed paste instead of coconut milk as base for gravy.
• To keep each rice grain separate after cooking and to retain its white color, add 2-3 drops of lemon juice while cooking.
• Do not throw away the nutritious leftover water in which vegetables were boiled. Use it to make dough of paratha or chapati or for making gravies.
• To keep green leafy vegetables fresh for 5 to 7 days, chop them and store in a thick plastic container in refrigerator.
• To peel the almonds easily, soak them in hot water for 10-15 minutes before starting to peel the skin.
• To remove the skin of garlic cloves easily, rub them with little amount of oil and dry them in sun for 20-30 minutes before peeling.
• To keep green chillies fresh for longer time, remove and discard its stem before storing in refrigerator.
• Peel and cut onion into two halves and soak in a bowl of water for 15 minutes before chopping them. This will save you from burning eyes and runny tears.
• Add a pinch of sugar while boiling or cooking green leafy vegetables to retain their bright green color.
• To make French fries crisp, first deep-fry them until half done and then store in a container or cover with a plastic wrap and place in freezer section of refrigerator for 4-5 hours. Deep-fry again just before serving.
• To make melt in the mouth paneer curry, soak paneer cubes in hot water for 10 minutes before using them in recipe.
• Put 3-4 cloves in sugar tin (container) to keep ants away.
• To make chapatis and rotis soft, always bind smooth and soft dough and let it rest for at least 20-30 minutes before making them.
• To retain the bright green color of spinach after blanching, immediately transfer them into a bowl of ice-cold water.
• To make your daily breakfast parathas more healthy and nutritious, add either crushed sweet corn, pureed spinach, grated radish, grated cabbage, fenugreek leaves or boiled and mashed vegetables while preparing the dough.
• Punjabi curries taste best when you prepare it’s gravy a day before and use it to make a curry. Prepared gravy should be stored in refrigerator to allow flavors of spices mingle together well.

Cooking Measurements

• 1 cup = 250 ml = 16 Tablespoons
• 1/2 cup = 125 ml = 8 Tablespoons
• 1/3 cup = 83 ml = 5.3 Tablespoons
• 1/4 cup = 62 ml = 4 Tablespoons
• 1 Tablespoon = 15 ml = 3 Teaspoons
• 1/2 Tablespoon= 7.5 ml =1.5 Teaspoons
• 1/3 Tablespoon = 5 ml = 1 Teaspoon
• 1 Pinch = 1/8 Teaspoon
• ....