Paneer tikka kathi rolls Making Tips

 

 

Ingredients

• 1 cup low fat paneer, cubed
• ½ cup tomatoes, deseeded and diced
• ½ cup capsicum, diced
• 1 teaspoon oil
• ¼ cup low fat curds, beaten
• 1 tsp chilli powder
• ¼ tsp turmeric powder (haldi)
• ½ tsp ginger paste
• ¼ tsp garlic paste
• ¼ tsp Bengal gram flour (besan)
• ½ tsp chaat masala
• ½ tsp kasuri methi (dried fenugreek leaves)
• ½ tsp garam masala
• salt to taste
• 1 cup whole wheat flour (gehun ka atta)
• 1 cup low fat milk
• salt to taste

Directions

For the paneer tikka filling

1. Add the paneer and tomatoes to the prepared marinade and toss lightly.
2. Leave aside for 10 minutes.
3. Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
4. Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.

For the chapatis

1. Combine all the ingredients and knead into a soft dough.
2. Divide the dough into 9 equal portions.
3. Roll out each portion into a thin chapati.
4. Cook each chapati lightly on a tava (griddle) on both sides. Keep aside.Divide the paneer tikka filling into 9 equal portions.Spread 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 tava (griddle).Cut into 50 mm. (2") long pieces and serve hot.