Paneer Tikka Kathi Roll Video by Tarla Dalal

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A tasty paneer snack.

  

Recipe Description for Paneer Tikka Wrap

Preparation Time: 
Cooking Time: 
Makes 4 wraps
Show me for wraps


Ingredients


For The Roti
1 cup whole wheat flour (gehun ka atta)
1 tbsp oil
a pinch of salt
whole wheat flour (gehun ka atta) for rolling

To Be Mixed Into A Marinade
1/2 cup thick curds (dahi) , whisked
1 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
3/4 tsp garam masala
3/4 tsp chaat masala
salt to taste
1/2 tsp besan (bengal gram flour)

For The Paneer and Vegetable Filling
1 cup paneer (cottage cheese) cubes
1/2 cup onion cubes
1/2 cup capsicum cubes

Other Ingredients
1 cup onion rings
1/2 tsp chaat masala
1 tbsp oil

Method
For the roti
  1. Combine all the ingredients in a bowl and knead into a soft dough using enough water.
  2. Divide the dough into 4 equal portions and roll out each portion into 200 mm. (8”) diameter circle using a little flour.
  3. Heat a non-stick tava (griddle) and lightly cook the rotis on both the sides. Keep aside.

For the paneer and vegetable filling
  1. Combine the paneer, onions, capsicum and the prepared marinade in a bowl and mix lightly. Keep aside to marinate for 30 minutes.
  2. Heat the oil in a broad non-stick pan, add the marinated paneer and vegetables and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

How to proceed
  1. Just before serving, combine the onion rings and chaat masala, mix well and keep aside.
  2. Warm a roti on a non-stick tava, place it on a clean dry surface and arrange 1/4th of the prepared paneer and vegetable filling in a row in the centre of the roti.
  3. Spread 4 to 5 onion rings over it and roll up the roti tightly.
  4. Repeat with the remaining ingredients to make 3 more wraps.
  5. Serve immediately.