| Recipe Name:
Paneer tikka kathi rolls |
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| Category:
Standardised Recipes |
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| Prep Time |
Cook Time |
Serves |
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9 |
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Ingredients: |
| For the paneer tikka filling |
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| Paneer, cubes |
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1 cup |
| De-seeded and cubed tomatoes |
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½ cup |
| Capsicum cubes |
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½ cup |
| Oil |
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1tsp |
| To be mixed into a paste |
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| Curd, beaten |
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¼ cup |
| Chilli powder |
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1 tsp |
| Turmeric powder |
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¼ tsp |
| Ginger paste |
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½ tsp |
| Garlic paste |
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¼ tsp |
| Bengal gram flour (besan) |
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¼ tsp |
| Chat masala |
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½ tsp |
| Kasuri methi |
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½ tsp |
| Garam masala |
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½ tsp |
| Salt to taste |
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| For the chapattis |
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| Whole wheat flour |
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1cup |
| Milk |
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1cup |
| Salt to taste |
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Method: |
For the paneer tikka filling
- Add the paneer and tomatoes to the prepared paste and toss lightly.
- Leave aside for 10mins
- Heat the oil in a non-stick pan, add the capsicum and sauté for 2mins
- Add the paneer mixture and sauté over a high flame for 4-5mins, stirring occasionally.
For the chapattis
- Combine all the ingredients and knead into soft dough.
- Divide the dough into 9 equal portions.
- Roll out each portion into a thin chapatti.
- Cook each chapatti lightly on a griddle (tava) 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 center of each chapatti and roll up tightly.
- When you want to serve cook the rolls on a hot tava.
- Serve hot
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