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This original Tarla Dalal recipe can be viewed for free

Paneer Tikka Kathi Rolls

by Tarla Dalal

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Accompaniments

Melon Tango
Mint and Coriander Chutney
Tomato Chutney
Watermelon Slush

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These rolls are a healthy version of frankies and make a complete meal by themselves. The chapatis have been made with whole wheat flour which is a good source of iron and fibre as compared to the usual plain flour (maida) rotis. The paneer and vegetable filling enriches these rolls with essential vitamins and minerals and the calcium packed marinade adds that extra 'zing' to this recipe.

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Preparation Time: 15 mins.
Cooking Time: 20 mins.
Makes 9 rolls.
Show me for servings

Ingredients

For the paneer tikka filling
1 cup low fat paneer (cottage cheese) cubes
1/2 cup deseeded and cubed tomato
1/2 cup capsicum cubes
1 tsp oil

To be mixed into a marinade
1/4 cup low fat curds (dahi), beaten
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp ginger (adrak) paste
1/4 tsp garlic (lehsun) paste
1/4 tsp besan (Bengal gram flour)
1/2 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
salt to taste

For the chapatis
1 cup whole wheat flour (gehun ka atta)
1 cup low fat milk
salt to taste

Method

For the paneer tikka filling

Add the paneer and tomatoes to the prepared marinade and toss lightly.
Leave aside for 10 minutes.
Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis

Combine all the ingredients and knead into a soft dough.
Divide the dough into 9 equal portions.
Roll out each portion into a thin chapati.
Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.

How to proceed

Divide the paneer tikka filling into 9 equal portions.
Spread 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 tava (griddle).
Cut into 50 mm. (2") long pieces and serve hot.

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