Paneer Tikka Kathi Rolls


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Paneer Tikka Kathi Rolls


Added to 95 cookbooks   This recipe has been viewed 36861 times

Chapatti gets a complete dressing up to suit the fun taste of kids!

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Paneer Tikka Kathi Rolls recipe - How to make Paneer Tikka Kathi Rolls

Preparation Time:    Cooking Time:    Total Time:     Makes 4 rolls.
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Ingredients

4 whole wheat Chapatis
1/2 cup shredded cabbage
4 tbsp chopped mint leaves (phudina)
4 tbsp Green Chutney
salt to taste
oil for cooking

For paneer tikkas
1 cup paneer (cottagte cheese) , cut into 50 mm. (2" ) cubes
1/4 cup thick curds (dahi)
1/4 tsp dried ginger (soonth) powder
1 tsp chilli powder
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
1 tbsp plain flour (maida)
2 tbsp chopped coriander (dhania)
2 tbsp oil
salt to taste
Method
    Main Procedure

For the paneer tikkas

    For the paneer tikkas
  1. Combine the curds, dry ginger power, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
  2. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
  3. Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.

How to proceed

    How to proceed
  1. Mix the cabbage, mint and salt together.
  2. Apply 1 tbsp of green chutney on each chapati.
  3. Spread the cabbage mixture equally on each chapati.
  4. Put the paneer tikka filling equally in the centre of each chapatis and roll up tightly.
  5. When you want to serve, cook the rolls on a hot tava (griddle) using little oil.
  6. Cut into 50 mm. (2") long pieces.
  7. Serve hot.

Tips
  1. Chutney should be thick and not watery.

Nutrient values per serving
Energy312 cal
Protein8.5 g
Carbohydrates21.3 g
Fiber1.2 g
Fat21.1 g
Cholesterol0 mg
Vitamin A636.1 mcg
Vitamin B1-0.3 mg
Vitamin B2-0.3 mg
Vitamin B30.5 mg
Vitamin C22 mg
Folic Acid16 mcg
Calcium236.5 mg
Iron2.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium7.4 mg
Potassium75.2 mg
Zinc0.4 mg

RECIPE SOURCE : Jain Desi KhanaBuy this cookbook

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