How to make Paneer Tikka Kathi Roll - Chunks of marinated grilled paneer enclosed in a whole wheat chapatti – food on the go.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage Cheese,

Cuisine : Punjabi

Course : Snacks and Starters

Paneer Tikka Kathi Roll Recipe Card

Paneer Tikka Kathi Roll
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Kathi rolls are a street food originated in Kolkata, but now are famous across the country. Soft melt-in-the-mouth paneer tikka cubes stuffed inside a whole wheat flour rotis. It is a healthy, nutritious and quick recipe that you can easily prepare ate home. Perfect for tiffin dabbed too!

For more recipes related to Paneer Tikka Kathi Roll checkout Tricolor Paneer Tikka, Paneer Di Soti Boti, Paneer Frankie, Dhaniya Paneer Kabab . You can also find more Snacks and Starters recipes like Greek Chicken Burger, Lemon Chilli Prawn Stick, Crab Cakes, Garlic Mushroom Supremo.

Prep Time : 26-30 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Paneer Tikka Kathi Roll Recipe

  • Cottage Cheese 1 cup

  • Tomatoes seeded and chopped 2 medium

  • Oil 1 teaspoon

  • Green capsicum seeded and chopped 2 medium

  • Marinade

  • Yogurt whisked 1/4 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Ginger paste 1/2 teaspoon

  • Garlic paste 1/4 teaspoon

  • Gram flour (besan) 1 tablespoon

  • Chaat masala 1/2 teaspoon

  • Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Chapatis

  • Whole wheat flour (atta) 1 cup

  • Skimmed milk 1/4 cup

  • Salt to taste

Method

Step 1

Mix together all the ingredients of the marinade in a deep bowl. Add paneer and tomatoes and toss lightly. Set aside to marinate for ten minutes. Heat oil in a non-stick pan.

Step 2

Add green capsicum and sauté for two minutes. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally. Cook till dry and set aside.

Step 3

For chapatis combine all the ingredients and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapati. Heat a tawa and cook each chapati lightly on both sides. Set aside.

Step 4

Divide the paneer tikka filling into eight equal portions. Place one portion of the filling in the centre of each chapati and roll up tightly. When you want to serve, cook the rolls on a hot tawa till they get warmed up.

Step 5

Cut into two-inch long pieces and serve hot.