Paneer Tikka Roll

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe. Here is a step by step guide for how to make paneer tikka kathi roll.

Ingredients:

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the roti or wraps
1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste

For the roll
1/2 cup Green chutney
1 onion sliced
Chat masala for garnish

How to make paneer tikka kathi roll:

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
• Heat oil in a pan and fry capsicums for 2-3 minutes.
• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out.
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.

• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

MOTICHOOR LADOO RECIPE

Ingredients:

1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)

Making of motichoor ladoo:

• Sieve gram flour with baking powder so that it mixes well.
• Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
• Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
• Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
• Fry boondis till golden brown, remove and keep aside.
• Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
• Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
• When mixture cools down slightly use buttered hands to make ladoos.