Paneer Tikka Rolls

Ingredients

1. Paneer – 1.5 cups, cut into 1.5 – 2 inch pieces

2. Turmeric powder – 1/4 tsp

    Ginger – garlic paste – 1.5 tsp

    Chilly powder – 1/2 tsp

    Coriander powder – 1 tsp

    Cumin powder – 1/4 tsp

    Garam masala powder – 1/2 tsp

    Kasoori methi – 1/2 tsp, crushed

    Lemon juice – 1 tsp

    Yoghurt – 1.5 tbsp

    Salt – To taste

Marinate the paneer pieces with all the ingredients numbered 2 for at least 30 minutes.

Other ingredients

3. Chapathis – 4 ( I used small whole wheat tortillas)

4. Green and red bell pepper – 1/2 cup each

    Salt – To taste

    Pepper powder – 1/4 tsp

5. Green chutney – 1/4 – 1/2 cup ( Recipe below)

6. Onion and tomato sliced – 1/4 cup each

7. Oil – 1.5 tbsp

Method

1. Heat 1.5 tbsp  oil in a non-stick pan. Add the marinated paneer pieces and fry until golden brown on both sides (you can grill them instead). Transfer to a plate. In the same pan,  saute the green and red bell peppers at medium-heat heat, adding little oil if required. Season with salt and pepper powder. Switch off when they are cooked but still crunchy.

2. To assemble

Arrange 3-4 pieces of fried paneer and bell peppers on a chapathi / tortilla, top with 2 – 3 tsp green chutney and some sliced onions and tomatoes. Roll the chapathi and secure wrap with a toothpick. Alternately wrap the lower part of the rolls in a paper napkin, butter paper or aluminium foil.

For the Green chutney

Grind a handful each of cilantro and mint leaves, 1 garlic clove, 1/4 inch ginger, 1 seeded green chilly, 1 tsp lemon juice, 1.5 tbsp yoghurt and enough salt. Grind to a fine paste.

Tips

To make paneer tikka kathi rolls – Pour 2 tbsp beaten egg on each chapathi and flip to cook the egg. Top with paneer and the other toppings. Wrap and enjoy!