Paneer Kathi Roll


Paneer Kathi Roll


For Paneer Marination

  • 6 tbsp Hung Curd/Thick Curd/Greek Yogurt
  • ½ tbsp Ginger-Garlic Paste
  • ¼ tsp Ajwain (Carom Seeds)
  • ¼ tsp Everest Turmeric Powder
  • ½ tsp Everest Coriander Powder
  • ½ tsp Everest Cumin Powder
  • ½ tsp Everest Garam Masala Powder
  • ½ tsp Everest Dry Mango Powder
  • ¼ tsp Everest Shahi Paneer Masala
  • 1 tsp Everest Kashmiri Red Chilli Powder
  • Black Salt/Rock Salt/Regular Salt
  • 1 tsp Lemon Juice
  • 200 gms Paneer

For The Green Chutney

  • 1 cup Coriander Leaves
  • 1 chopped Green Chilli
  • 1 chopped Ginger
  • 1 to 2 Garlic Cloves
  • ¼ tsp Everest Dry Mango Powder/ ½ Tsp Everest Chaat Masala
  • 2 tbsp Hung Yogurt/Thick Curd/Greek Yogurt
  • ½ tsp Everest Cumin Powder
  • 1 tsp Water (Optional)

For The Dough

  • 1 cup Whole Wheat Flour
  • ¼ tsp Salt
  • ½ tbsp Oil
  • ½ Cup Water
  • Oil Or Ghee as required for Roasting Rotis

For Veggie Salad Topping

  • ⅓ cup Shredded Cabbage
  • ⅓ cup Grated Carrots
  • ⅓ cup sliced Capsicum (Bell Pepper)
  • ⅓ cup sliced Onion
  • ¼ tsp Kashmiri Red Chilli Powder
  • 1 tsp Chaat Masala
  • 1 tsp Lemon Juice
  • Salt as required

Other Ingredient

  • 2 tbsp Oil – For Pan Frying Paneer


Preparing Paneer Tikka Marination

  • In a mixing bowl take all the ingredients for the marination, except paneer.
  • Mix very well. Check the taste and add more salt, if required.
  • Now add chopped paneer.
  • Gently mix and let the marination coat the paneer cubes evenly. Cover and keep aside for 30 mins. (If keeping for more than 30 mins, then refrigerate.)

Preparing Green Chutney

  • Take all the ingredients for the green chutney in a grinder jar.
  • Add 1 tsp water (optional) and grind coarsely.
  • Then add 2 tbsp hung yogurt or thick curd.
  • Grind to a smooth chutney. Remove in a bowl and keep aside. You can even refrigerate the chutney.

Making Veg Salad For Paneer Kathi Roll

  • Thinly slice onion and capsicum, grate carrots and shred the cabbage or thinly slice them.
  • Take all the veggies in a bowl. Add 1 tsp Everest Chaat Masala, 1 tsp lemon juice. Also add salt as per taste.
  • Mix very well and keep aside.

Kneading Dough To Make The Rolls

  • In a mixing bowl, take 1 cup whole wheat flour, ½ tbsp. oil and salt.
  • Then add ½ cup water in parts. First you can add ¼ cup water and add the remaining required amount of water later.
  • Begin to knead. Add water as required and knead to a smooth soft dough.
  • Cover the dough and keep aside for it to rest for 20 to 30 mins.

Making Rotis For Paneer Kathi Roll

  • After 20 to 30 mins, divide the dough into small or medium sized balls. This depends on the size of the wraps you want to make. You can also make mini wraps.
  • Dust the dough ball with some flour. Then gently roll to thin roti. The roti should not be thick. If required while rolling, you can add some more flour.
  • Place the roti on a hot tawa. Cook the base till you see blisters appearing on the rotis or the roti is ¼th cooked. Do note that the tawa should be hot. So cook on a medium-high to high flame. On a low flame, the rotis will become like papads.
  • Then flip roti. spread some oil all over.
  • Then flip again when the second side is ½ cooked.
  • Spread some oil on this side too. You will see golden blisters on the roti.
  • Flip once or twice more for even roasting. Remove and keep the roti in a roti basket or in a warm casserole.

Making Paneer Tikka For Paneer Roll

  • Heat 2 tbsp oil in a pan. Add the marinated paneer cubes.
  • After a minute turn over the paneer cubes.
  • Pan fry the paneer cubes turning often till the marination is cooked and the paneer becomes soft.
  • Keep on stirring and turning them at intervals. Also, use a well-seasoned pan or a non-stick pan, so that the paneer cubes do not stick to the pan while frying.
  • Once the paneer is done, remove the pan from the flame and keep aside.

Assembling And Making Paneer Kathi Roll

  • Take one roti.
  • Spread the mint-coriander-curd chutney over it.
  • Now place the paneer tikka cubes in the centre.
  • Top with the veg salad.
  • Roll both the sides of the roti and make a wrap.
  • Wrap half portion of the rolls in butter paper or aluminium foil.
  • Serve Paneer Kathi Roll with the remaining chutney or tomato ketchup. You can also add some of the veg salad as a garnish on the paneer roll.
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