Paneer Tikka Kathi Roll Video Video by Tarla Dalal
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Paneer Tikka Kathi Roll Recipe (Laccha Paneer Tikka Roll) Video by Tarla Dalal
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
4.00 rolls
Ingredients
For Paneer Tikka Stuffing
2 cups big paneer (cottage cheese) cubes
1 tbsp Kashmiri red chilli powder
5 tbsp thick curd (dahi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tbsp besan (Bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp garam masala
1 tsp chaat masala
1 tbsp besan (Bengal gram flour)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp oil for cooking
3/4 cup thinly sliced onions
For Malbar Paratha
2 cups plain flour (maida)
2 tbsp ghee
1 tsp sugar
salt to taste
1 tsp oil for kneading
6 tsp oil for rolling
4 tsp ghee
plain flour (maida) for sprinkling
8 tbsp oil for cooking
To Be Mixed Into Laccha Onions
1 cup thinly sliced onions
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1 tsp lemon juice
salt to taste
Other Ingredients
1 medium sized charcoal
1 tbsp ghee
chaat masala for sprinkling
Method
For malbar paratha
- In a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well.
- Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
- Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
- Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
- Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
- Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
- Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
- Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides.
- Repeat steps 4 to 8 to make 3 more malbar parathas.
For paneer tikka stuffing
- In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk.
- Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour.
- Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly.
- Add sliced onions and capsicum jullienes and sauté for minute and keep aside.
- Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl.
- Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in the steel bowl and immediately pour the ghee over it and cover the stuffing with a lid and keep aside for 3 minutes.
- Then remove the steel bowl with the charcoal and keep stuffing aside.
How to proceed
- To make laccha paneer tikka roll, place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly.
- Place ¼ th of the paneer tikka stuffing in the centre and spread it lightly.
- Place ¼ th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly.
- Repeat steps 1 to 3 to make 3 more paneer kathi rolls.
- Serve immediately.
See step by step images of Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll
