Paneer Tikka Kathi Rolls

Kathi roll originated in Kolkata as a famous street food. Kati kababs were rolled with a roti and served. But today there are so many variations available. Any filling wrapped inside a roti is called as kathi rolls and this has spread to different parts of India. For this month's South Vs North Challenge, Minnie challenges the southern team with Paneer Tikka Kathi Rolls. I made these rolls within a week of the challenge announcement but couldn't post as I was so busy with the ongoing marathon. Today I have decided to post these yummy rolls which we had for dinner. Sruti had it with out salad but we relished the perfect rolls with paneer tikka and salad fillings.

There was so much to prepare for thses rolls. I started my preparations from morning it self. Rotis, Kachumber and paneer tikka are the needed elements for the perfect roll. You can prepare the salad and refrigerate it until use. But preparing the rotis at the time of serving will keep it fresh and hot. W all loved the spicy paneer tikka filling. It was so flavourful. Marinade the paneer pieces and place it in refrigerator until use. You can even make this the previous day and fry them on the day of serving. 

Paneer Tikka Filling

Recipe Source: Minnie

Ingredients:

Paneer-250 gm

Green Peppers/ Bell Peppers-1 cup

Onion-1

Tomato-1

Kasoori Methi-1 tsp

Coriander-1/2 cup

Salt-to taste

Oil-4 tbs

For Marinade:

Gram Flour-1 tsp

Red Chilly Powder-1 tsp

Chaat Masala-1 tsp

Cumin Powder-1 tsp

Coriander Powder-1 tsp

Pepper Powder-1/2 tsp

Curd-1/2 cup

For The Spice:

Coriander Powder-1 tbs

Cumin Seds-1 tsp

Cardamom-2

Clove-2

Red Chilly-1

Cinnamon-1 stick

Procedure:

1. Mix together cubed paneer and marinade spices together.

2. Cover and set it aside for mininmum 30 minutes. I covered it with cling wrap and placed it fridge for 2 hours.

3. Dry roast the spices and grind to a fine powder.

4. Heat oil and add the powder.

5. Saute untilaromatic.

6. Add the marinaded paneer and pan fry until all the sides are golden.

7. Add in the peppers, onion and tomato and salt and cook until they are translucent.

8. Add kasoori methi and coriander leaves. Remove from flame and transfer to a bowl.

Add the marinade spices to paneer.

Add curd.

Pan fry until they are cooked on all sides.

Kachumber/ Salad

Ingredients:

Onion-1

Tomato-1

Carrot-2

Cucumber-1

Chopped COriander Leaves-1/4 cup

Green Chilly-2-3

Lemon Juice-3 tbs

Black Salt-1/4 tsp

Sugar-1/4 tsp

Procedure:

1. Slice all the vegetables into thin sticks.

2. Take all in a bowl.

3. Add coriander leaves, lime juice, salt, sugar and green chillies.

4. Mix well and use.

Take all the ingredients in a bowl.

Mix.

Roti

Ingredients:

Wheat Flour-2 cups

Salt-to taste

Oil-2 tbs

Coriander Leaves

Procedure:

1. In a bowl mix together flour, slat and oil.

2. Add enough water to make a soft dough.

3. Cover and set aside for 30 minutes.

4. Knead it again and divide it into 8-12 portions.

5. Roll out a ball into a thick disc, place some chopped coriander in middle, roll it again into a slightly thick roti.

6. Heat a tawa and cook the roti on both sides.

7. When brown spots appear, drizzle oil and cook for 1 more minute.

8. Transfer to a covered bowl.

Take the ingredients in a bowl.

Add water and make a soft dough. Cover and set aside for 30 mintues.

Close the disc and roll it again into a roti.

Arranging a Kathi Roll

Keep all the elements ready.

Place a roti and place some sald in the middle.

Place the paneer tikka on top of the salad.

Place it in a foil and roll. Cover the bottom with the foil.