Paneer Tikka Kathi Rolls
by Tarla Dalal
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Added to 256 cookbooks
This recipe has been viewed 35531 times
Rolled up into chappatis, paneer tikkas transform into a wholesome meal that can be had at home, carried in a tiffin box or had on-the-go while rushing to office!
- Sieve the flour, salt, cornflour and soda bicarb.
- Rub in the butter and make a dough by adding enough milk or water.
- Knead very well, cover and keep aside for ½ hour.
- Knead once again and divide into 9 portions.
- Roll each portion as thinly as possible. Cook lightly on a tava (griddle) and keep aside.
- Divide the paneer tikka filling into 9 equal portions.
- Spread one portion of the filling in the centre of each roti and roll up tightly.
- When you want to serve, cook the rolls on a hot tava (griddle) using oil.
- Cut into 50 mm. (2") long pieces and serve hot.
Nutrient values per roll
|Vitamin A||114.6 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||4.6 mg|
|Folic Acid||4.8 mcg|
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