Serving Size - 12
Preparation time - 30 minutes
SNC is a lovely event started by Divya Pramil from youtoocancook. The theme of this event is to learn recipes between the two zones of India which are North & South. One member from North team challenge the south team friends and one member from south team challenge the North team friends to learn their traditional recipes.
Kathi roll is a bengali cuisine which originates from the street of Kolkata. Nowadays there are lot of varieties in the kathi roll, inwhich this month, we got the challenge as Bengali cuisine Paneer tikka kathi roll challenged by Minnie from The Lady 8 Home belongs to North team. The south team member Lakshmi Vimala from Kerela challenged our north team friends with Kerela platter. AS I am the member of south team, I made Paneer tikka kathi roll for this month challenge. If you would like to now more about this event and like to participate in this event, please visit this SNC CHALLEGE
I made this paneer kathi roll with the help of Minnie's recipe only. It came out very yummy and it is a filling and healthy lunch. Lets go to the recipe,
Paneer - 2 cups (cut into 2 cm cubes)
Green bell peppers - 1 cup chopped
Onion - 1 (cut into quarters)
Tomato - 1 (cut into small cubes)
Kasoori methi - 1 tsp
Cilantro - 1/2 cup (optional)
Oil - 4 tbsp
For marinate the Paneer Pieces
Red chilli powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Chat masala Powder - 1 tsp
Besan flour - 1 tsp
Pepper powder - 1/2 tsp
Whipped yogurt - 1/2 cup
Dry roast and Grind
Cinnamon - 1/2 stick
Cloves - 2
Green cardamom - 2
Cumin seeds - 1 tsp
Coriander seeds - 1 tbsp
Red chilly - 1
Carrot - 1/2 (cut lengthwise)
Cucumber - 1 (sliced lengthwise)
Tomato - 1 (cut length wise)
Onion - 1/4 cup (thinly sliced)
Cilantro - for garnishing
Lemon juice - 2 tbsp
Salt - as needed
Sugar - just for taste
Wheat flour - 3 cups
Warm Water - 1 3/4 cups
Salt - 1 tsp
Oil - 2 tsp
- Take paneer cubes in a bowl and add all the ingredients under the marination. Mix well until the paneer gets coated well.
- Close the bowl with lid and allow it to get marinate for 15 minutes. But I left that for 25 minutes.
- Dry roast all the spices under the heading dry roast and grind. Allow it to get cool, then grind altogether and keep it aside
- Heat oil in a pan, add the ground powder, fry for few seconds. Then add green bell pepper and salute it for less than a minute.
- Add the marinated paneer to the pan and fry until all the spices on the paneer gets cook. To avoid sticking, stir gently.
- Add kasuri methi leaves, onion and tomatoes. Allow them to cook well. Once the onion turns transparent and tomatoes went mushy, switch off the stove.
- Mix all the ingredients and keep close it with the lid for half an hour.
- Divide the dough into medium sized balls. Roll them into a small circle, keep few cilantro leaves and close all the edges together for stuffing.
- Then, dust it with flour, roll them into thin rotis.
- Cook them on both the sides and store them in the aluminium foil.
- Mix all the ingredients under the heading kuchumber and keep it aside.
- I hate cucumber, so I din't use that one.
Organize all of them together into Kathi Roll
- Place a roti first, keep kuchumber and then paneer tikka as much as you prefer. According to your taste you can fill the roti.
- Wrap it tightly and again roll it with aluminium foil or butter paper. (I prefer foil)
- Serve it for lunch or dinner.
Minnie, thank you very much for this It got a big hit in my home as well as my friend's home too.
I am going to link this to Minnie's place