Paneer Tikka Kathi Roll (wraps and Rolls)

by Tarla Dalal

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What an amazing roll this is! folks will keep popping into your kitchen even as you make this treat, lured by the aroma of paneer, onions and capsicum tossed in a spicy marinade. This all-time favourite and time-tested recipe will never fail you.

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Preparation Time: 15 mins
Cooking Time: 8 mins
Makes 4 rolls
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Ingredients

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

For The Paneer Tikka Filling
16 pcs paneer , cut into 25 mm (1") cubes
16 pcs onions , cut into 25 mm (1") cubes
16 pcs capsicum , cut into 25 mm (1") cubes
1 tbsp oil for cooking

Other Ingredients
1 cup onion rings
chaat masala to taste
4 rotis

Method
For the paneer tikkas

Combine the paneer cubes, onion cubes, capsicum cubes and the marinade in a bowl and toss gently. Keep aside to marinate for 10 minutes.
On a satay stick, arrange 4 pieces each of paneer, capsicum and onion cubes alternatively. Repeat with the remaining ingredients to make 3 more satays.
Heat a non-stick tava (griddle) and cook the satays on a medium flame using oil till the paneer is light brown in colour from all sides. Keep aside.

How to proceed

Combine the onions rings with chaat masala in a bowl, mix well and keep aside.
Place a roti on a clean dry surface and slide the paneer tikkas from 1 satay stick in a single row in the centre of the roti, gently using a knife.
Arrange ¼ cup of onion slices over the paneer tikkas and roll it up tightly.
Repeat with the remaining ingredients to make 3 more wraps.
Wrap a tissue paper around each roll and serve immediately.

RECIPE SOURCE : Wraps and Rolls