Paneer Tikka Kathi Roll

Ingredients

• 250g (9 oz) paneer, cut into cubes 250g (9 oz) paneer, cut into cubes
• 1 cup (240g) plain yogurt 1 cup (240g) plain yogurt
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 2 teaspoons ginger-garlic paste 2 teaspoons ginger-garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• 1 large bell pepper, thinly sliced 1 large bell pepper, thinly sliced
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 4-6 rotis (Indian flatbreads) 4-6 rotis (Indian flatbreads)
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 25g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine yogurt, lemon juice, ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, and salt.
2. 2.
   Add paneer cubes to the marinade and mix well. Let it marinate for at least 30 minutes.
3. 3.
   Preheat the grill or a grill pan over medium heat. Brush with vegetable oil.
4. 4.
   Thread the marinated paneer cubes onto skewers and grill for 2-3 minutes on each side until lightly charred.
5. 5.
   In a separate pan, heat 1 tablespoon of oil and sauté the sliced onions, bell peppers, and green chilies until they are slightly softened.
6. 6.
   Warm the rotis on a griddle or in a microwave.
7. 7.
   To assemble the rolls, place a roti on a clean surface. Add a few pieces of grilled paneer, sautéed vegetables, and a drizzle of your favorite sauce.
8. 8.
   Roll the roti tightly, tucking in the sides as you go.
9. 9.
   Repeat with the remaining rotis and filling.
10. 10.
    Serve the Paneer Tikka Kathi Rolls garnished with fresh coriander leaves.

Treat your ingredients with care...

• Paneer — Make sure to use firm paneer for grilling to prevent it from crumbling. If the paneer is too soft, you can refrigerate it for a few hours before marinating.
• Rotis — If you prefer a softer texture, wrap the rotis in a clean kitchen towel after warming them to keep them warm and pliable.

Tips & Tricks

• For an extra smoky flavor, you can grill the rotis lightly before assembling the rolls.
• Customize the spice level by adjusting the amount of green chilies or adding a dash of hot sauce.
• Add a squeeze of lemon juice before rolling the rotis for a tangy kick.
• Experiment with different vegetables like mushrooms or zucchini for added variety.
• Serve the rolls with mint chutney or yogurt dip for a refreshing accompaniment.

Serving advice

Serve the Paneer Tikka Kathi Rolls hot as a delicious and satisfying meal on its own. They can be enjoyed as a quick lunch, dinner, or even as a party appetizer. Pair them with a side of mint chutney or yogurt dip for an extra burst of flavor.

Presentation advice

To enhance the presentation, you can garnish the rolls with a sprinkle of chaat masala or a drizzle of tamarind chutney. Serve them on a platter with colorful toothpicks or wrap them in parchment paper for a street food-inspired look.