Paneer kathi roll

Ingredients:-

For the chapathi dough:-

  1. Wheat flour – 2 cups
  2. Ghee – 1 tbsp.
  3. Sugar – 1/4 tsp.
  4. Salt – 1 tsp.
  5. Thick curd – 1.5 heaping tsp.
  6. Water – 3/4 cup (approx.)

For the paneer filling:-

  1. Paneer – 300 grams, cut into 1″cubes
  2. Thick curd – 1/4 cup
  3. Salted butter – 1 tbsp.
  4. Kasoori methi – 2 tbsps.
  5. cashew paste – 1 tbsp.
  6. Black salt – 1 tsp.
  7. Kashmiri chilly powder – 1 tsp.
  8. Roasted and ground cumin powder – 2 tsps.
  9. Cilantro – 2 tsps. + 1/4 cup; finely chopped
  10. Chaat masala powder – 1 tsp.
  11. Sugar – 1 tsp.
  12. Julienned capsicum (different colours) – 3/4 cup
  13. Sliced onion – 1 cup

Other ingredients:-

  1. Egg – 1 number, beaten with a pinch of salt & pepper powder
  2. Oil – as needed

Method:-

  1. Make a soft dough with the wheat flour, salt, sugar, ghee, thick curd and water. Cover & keep it aside for 30 minutes.
  2. To make the paneer filling, mix together all the ingredients from 1-13(written under “for the paneer filling”). Cook till mixture turns dry. This will take around 7-10 minutes on medium heat.
  3. Divide the prepared dough into 8 equal portions. Take a dough ball & roll it into a thin circle. Place the rolled out roti on a hot tawa & cook till bubbles appear on the surface. Apply 1 tbsp. of beaten egg on the uncooked surface & flip the roti. Cook the other side of the roti.
  4. Take the roti (the side with egg facing you) & place a portion of the paneer mixture on it in a row. Roll the roti tightly. Repeat with other dough & filling portions.
  5. Just before serving, pan fry the rolls till golden brown in colour.
  6. Serve hot.

Source:- Vanitha Magazine

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