Paneer Tikka Kathi Roll
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A kati roll or kathi roll is a street food which is originated from Kolkata, India. In original form, this roll is a skewer-roasted kebab wrapped in a paratha, it can be a bamboo or iron skewer. Now-a-days any wrap containing a filling (even when neither kathi nor kebab was involved) enfolded in a paratha or roti is called a kathi roll.The bengali word 'Kati' or 'kathi' means stick. Traditionally these rolls are prepared with a paratha made up of all purpose flour (maida), one side of the paratha is coated with egg and then wrapped into a roll with a filling (mainly chicken or mutton kebab). In this recipe, I have come up with a vegetarian healthy version which is equally yummy too. Instead of maida, I have made the wrap dough with wheat flour and then filled with paneer tikka. This paneer tikka kathi roll is absolutely delicious as well as a nutritious dish. These can be served as an snack or appetizer in parties.
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Ingredients
Paneer tikka
- 250 gm Paneer
- 5 tbsp Greek yogurt
- ½ tbsp Ginger garlic paste
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- ½ tsp Garam masala powder
- ¼ tsp Turmeric powder
- ¼ tsp Chat masala
- 1 tsp Red chili powder
- 1 tsp Lemon juice
- Salt as needed
- Oil for greasing
Wrap
- 1 cup Wheat flour
- 1 pinch Salt
- Water as needed
- 1 tsp Oil + extra for roasting
Assemble
- ¼ cup Cabbage shredded
- ¼ cup Capsicum thinly sliced
- ¼ cup Carrot thinly sliced
- ¼ cup Onion thinly sliced
- 4 tbsp Green chutney
- 1 tsp Chat masala
- 1 tsp Lemon juice
- Salt as needed
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Instructions
- First cut paneer into cubes of 1 inch size.
- In a mixing bowl, take all the ingredients mentioned under marination, except paneer and oil. Mix very well.
- Then add paneer cubes and gently mix so that the paneer cubes are evenly coated with the marination. Cover and keep aside for at least 30-45 minutes.
- Now in another mixing bowl, add wheat flour and salt. Add a little water at a time and make a smooth soft dough.
- Then add 1 tsp oil over the dough and knead for a couple of minutes again. Cover and keep aside.
- Mean while, in a bowl take shredded cabbage, sliced capsicum and onion, grated carrot, lemon juice and chat masala. Mix everything and keep aside.
- Heat a non-stick pan, grease it with oil. Put the marinated paneer and cook on low-medium flame turning at intervals.
- Once the paneer cooked completely, switch off the flame.
- Now knead the dough a bit again and divide into equal size balls (around 4 no.)
- Take a ball and roll into thin roti.
- Heat a tawa, place the roti on hot tawa and cook it on both sides by smearing oil over it until the roti becomes brown in color and slightly crisp.
- Similarly do for rest dough balls and make rotis.
- Now it's the time to assemble the roll. First place a roti or chapati on a plate, then spread the green chutney over the roti evenly.
- Next place the paneer tikka cubes in center and topped with the vegetable mixture.
- Sprinkle some salt and finally roll both side tightly.
- Secure the edges with a toothpick or wrap the roll in wax paper and serve scrumptious and yummy paneer tikka kathi roll !
Notes
- Instead of Greek yogurt, hung curd can be used.
- The addition of oil helps in creating a crisp texture to the rolls.
- Eat these rolls right away after assembling, otherwise they may get soggy and loose their taste.
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Recipe Nutrition
Calories: 689 kcal | Carbohydrates: 61 g | Protein: 29 g | Fat: 36 g | Saturated Fat: 21 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Cholesterol: 84 mg | Sodium: 618 mg | Potassium: 301 mg | Fiber: 5 g | Sugar: 4 g | Vitamin A: 4369 IU | Vitamin C: 37 mg | Calcium: 678 mg | Iron: 4 mg
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Sasmita
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Mouthwatering !!!