Paneer Kathi Roll
Next up on our Indian culinary tour, we’re going to enjoy a popular street dish: the Paneer Kathi Roll, also known as a Paneer Kathi Roll.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 6
For the Roll:
1 ½ cups All-purpose flour (maida), or a combination of whole wheat and all-purpose flour
1/5 tsp. Salt
2 1/4 tbsp. Oil , divided
3 Eggs
For the paneer filling:
1 1/2 tbsp. Oil
3/4 tsp. Cumin seeds
3/4 Onion , medium, about 3/4 cup, thinly sliced
1 1/2 cloves Garlic , minced
3/8 Yellow Bell Pepper , medium, thinly sliced
3/8 Red Bell Pepper , medium, thinly sliced
1/5 cup Tomato puree
3/8 cup Tomato , chopped
6 3/4 oz. Paneer, diced in small cubes
1/5 tsp. Ground Turmeric (Haldi powder)
3/4 tsp. Coriander powder (Dhaniya powder)
3/4 tsp. Kashmiri red chili powder
3/8 tsp. Salt
1 1/2 tbsp. Cilantro leaves , chopped
Toppings:
3/4 cup Red Onion, chopped or thinly sliced
1/5 cup Vinegar
4 1/2 Green Chili Pepper, deseeded and finely chopped
3/4 tsp. Black salt (Kala namak), or regular salt
3/4 tsp. Kashmiri red chili powder
3/4 tsp. Dry Mango powder (Amchur)
Directions
To make paneer filling:
Heat oil in a heavy bottom sauce pan on medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Add sliced onions, garlic and fry them for about 2-3 minutes.
Add all the spices and stir them with the onions for a further minute. Add a couple of tablespoons water if the spices stick to the pan.
Add the yellow and red bell peppers and mix with all the spices for about 5 minutes.
Add the chopped tomato and tomato puree and cook for about 2 minutes until the tomatoes mix well with the curry.
Add the paneer cubes and stir well. Cook for 2-3 minutes until the paneer softens. Garnish with cilantro and keep aside.
For the roll by making a dough:
Mix flour, oil and salt in a medium sized bowl. Knead well to make a soft dough. Divide equally into 8 balls and cover with a moist cloth.
Break the eggs and whisk them.
Take one ball of dough and using a rolling pin, roll out to a 6” thin round. This dough is stretchy, so it takes some effort to get a perfect thin roti.
Put a tawa or a griddle pan on medium heat and place the rolled out dough onto it. After about 1 minute, flip it onto the other side and continue to cook for an additional 1 minute.
Apply 1/2 tsp of oil on the roti. Flip it to the other side and add some more oil.
Now apply about 1/8th of the whisked eggs (1/2 an egg) on one side of the roti. Let it cook for about 15 seconds, then flip it over to cook the egg completely. It is okay if some spreads around.
Remove from heat and keep aside. Make all the roti’s the same way.
Toppings:
Put the diced green chili pepper in the vinegar and set aside. Perfeably have this ready 30 minutes before you assemble the Kathi.
Mix the black salt, red chili powder and dry mango powder in a small bowl.
Assembling the Paneer Kathi:
Lay the flatbread roti on a plate. Place the paneer filling in a straight line at the center of the roti.
Then spread some onions on the filling.
With a spoon, spread some vinegar. Let some marinated green chilis roll in, if you like spicy food!
Sprinkle the kathi masala.
Roll the roti and wrap a parchment paper or foil around half of the roll, so the filling does not drop or come out. Enjoy!
