Paneer Kathi Roll

Step 1: Prepare the Marinade

In a bowl, combine 2-3 tablespoons of mayonnaise, 1 teaspoon of red chili powder, 1 teaspoon of cumin powder, and 1 tablespoon of ginger-garlic paste. Whisk thoroughly until a smooth paste forms.

Step 2: Marinate Paneer and Vegetables

Add cubed yellow bell pepper, cubed red onion, and cubed paneer to the prepared marinade. Mix well to ensure all pieces are evenly coated. Season with salt to taste.

Step 3: Skewer and Grill

Thread the marinated paneer, bell pepper, and onion pieces onto skewers. Grill or pan-fry the skewers until the paneer is golden brown and slightly charred, and the vegetables are tender-crisp.

Step 4: Prepare the Paratha

Heat a paratha on a pan until warm and slightly crispy. Sprinkle about 1/2 teaspoon of chaat masala evenly over the paratha.

Step 5: Assemble the Roll

Place the grilled paneer and vegetable pieces onto the center of the paratha. Add sliced green chilies and fresh sliced red onions. Drizzle with ketchup and mayonnaise. Top with lettuce leaves.

Step 6: Roll and Serve

Carefully roll the paratha tightly, enclosing the filling. Serve immediately.

• For a richer flavor, marinate the paneer and vegetables for at least 30 minutes, or even overnight in the refrigerator.

• Adjust the spice level by adding more or less green chilies and red chili powder.

• Use fresh, good quality paneer for the best texture.

• Substitute paneer with grilled chicken or tofu for a different protein option.

• Add other vegetables like mushrooms or zucchini to the filling.

• Experiment with different sauces like mint chutney or green chili sauce for added flavor.