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Paneer tikka kathi rolls

heathy snack to eat

Recipe by devika of delhi, IN

8 comments
6 likes

These rolls are a healthy version of frankies and make a complete meal by themselves.

Ingredients vegetarian 4 servings


    • 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.

    Comments

    lopa

    This recipe is copied from tarladalal's recipes

    Krishika

    err...sorry to say...but this is not your own recipe Ms. Devika....It has been copied and pasted from Tarla Dalal's website...

    Sumana Zachariah

    Sumana Zachariah

    Hi! you can substitute the paneer pieces with small Chicken pieces and it will come out just as yummy!!! In the Paratha, before putting in the chickn pieces, put in a little bit of finely chopped tomatoes,onions,cucumber and coriander leaves for some added taste.

    deepti

    really children like this kind of yummy food.

    Deepthi Aithal

    But u still havent told us what to add to the marinade..

    devika

    devika

    sorry...i hv forgot to write the full method..so here is the full method.. For the chapatis 1 cup whole wheat flour (gehun ka atta) 1 cup low fat milk salt to taste 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. How to proceed 1. Divide the paneer tikka filling into 9 equal portions. 2. Spread one portion of the filling in the centre of each chapati and roll up tightly. 3. When you want to serve, cook the rolls on a hot tava (griddle). 4. Cut into 50 mm. (2") long pieces and serve hot.

    Sunaina Sharma

    Hi.. Can u please explain how to prepare the marinade.

    bhavika bagri

    hi i really like ur recipie but can u please explain me in detail that wat do u add in the dough n paneer masala

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