PANEER TIKKA KATHI ROLL

PANEER TIKKA KATHI ROLL

Preparation Time :10-15 minutes

Cooking Time :15-20 minutes

Servings :4

Ingredients

Paneer tikka filling

Low fat cottage cheese (paneer), 1/2 inch cubes 1 cup

Tomatoes, seeded and chopped 2 medium

Oil 1 teaspoon

Green capsicum, seeded and chopped 2 medium

Marinade

Yogurt, whisked 1/4 cup

Red chilli powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Ginger paste 1/2 teaspoon

Garlic paste 1/4 teaspoon

Gram flour (besan) 1 tablespoon

Chaat masala 1/2 teaspoon

Dry fenugreek leaves (kasuri methi) 1/2 teaspoon

Garam masala powder 1/2 teaspoon

Salt to taste

Chapatis

Whole wheat flour (atta) 1 cup

Skimmed milk 1/4 cup

Salt to taste

Method

Mix together all the ingredients of the marinade in a deep bowl. Add paneer and tomatoes and toss lightly. Set aside to marinate for ten minutes.Heat oil in a non-stick pan. Add green capsicum and sauté for two minutes. Add the paneer mixture and sauté over high heat for four to five minutes, stirring occasionally. Cook till dry and set aside. For chapatis combine all the ingredients and knead into soft dough. Divide the dough into eight equal portions. Roll out each portion into a thin chapati. Heat a tawa and cook each chapati lightly on both sides. Set aside. Divide the paneer tikka filling into eight equal portions. Place 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 tawa till they get warmed up. Cut into two-inch long pieces and serve hot.