Paneer Kathi Rolls

Step 1: Prepare Paneer and Vegetables

Cut the large blocks of paneer into small, uniform cubes. Deseed and slice the red, yellow, and green bell peppers into thin strips. Peel and thinly slice the red onions.

Step 2: Prepare Hung Curd

Pour the curd into a fine-mesh strainer placed over a bowl to drain excess whey. Allow it to sit for at least 30 minutes to achieve a thick, hung curd consistency.

Step 3: Create the Marinade Base

In a large mixing bowl, pour mustard oil. Add Kashmiri chili powder, garam masala, Kasuri methi, ginger garlic paste, and salt. Mix these ingredients thoroughly with your hand until a thick, vibrant red paste forms.

Step 4: Combine Marinade with Hung Curd

Add the strained hung curd to the spice paste. Mix vigorously with your hand until all ingredients are well combined and the marinade is smooth and uniform.

Step 5: Marinate Paneer

Add the paneer cubes to the prepared marinade. Gently mix with your hands, ensuring each paneer cube is completely coated with the marinade. Set aside.

Step 6: Cook Paneer Filling

Place a large wok over a wood-fired stove. Once hot, add the marinated paneer cubes. Stir continuously with a large spatula for 10-15 minutes, allowing the paneer to cook and the marinade to thicken and slightly brown.

Step 7: Add Vegetables to Filling

Add the sliced onions, green capsicum, yellow bell pepper, and red bell pepper to the wok with the paneer. Stir well to combine all ingredients. Cook for 5-7 minutes, until the vegetables are slightly tender but still retain a crisp texture.

Step 8: Finish the Filling

Pour tomato sauce over the paneer and vegetables in the wok. Mix everything together and cook for an additional 2-3 minutes until the sauce is well incorporated and heated through. Remove the wok from the fire.

Step 9: Prepare Flatbread Dough

In a large bowl, combine all-purpose flour and salt. Create a well in the center and add desi ghee. Mix the ghee into the flour until it forms a crumbly texture. Gradually add water and knead the mixture vigorously for 10-15 minutes until a soft, smooth, and pliable dough is formed.

Step 10: Roll Out Flatbreads

Divide the dough into small, equal-sized balls. Lightly dust a clean wooden surface with flour. Place a dough ball on the floured surface and use a rolling pin to roll it into a thin, round flatbread, approximately 6-8 inches in diameter.

Step 11: Cook Flatbreads

Heat a flat griddle (tava) over medium heat. Place a rolled flatbread onto the hot griddle. Cook for about 30 seconds until small bubbles appear, then flip it. Drizzle a small amount of desi ghee or oil onto the cooked side and spread it evenly. Flip again and cook for 1-2 minutes per side, pressing gently with a spatula, until golden brown spots appear and the flatbread is fully cooked. Repeat this process for all the remaining dough balls.

Step 12: Assemble Kathi Rolls

Lay a cooked flatbread on a piece of parchment paper. Spoon a generous amount of the warm paneer and vegetable filling onto the center of the flatbread. Drizzle with additional tomato sauce if desired.

Step 13: Wrap and Serve

Carefully fold the bottom edge of the flatbread over the filling, then fold in the sides. Roll the flatbread tightly from bottom to top to form a cylindrical wrap. Secure the roll with the parchment paper. Repeat for all rolls. Serve the freshly made Paneer Kathi Rolls immediately.

• Ensure the paneer is well-coated with the marinade for maximum flavor.

• Do not overcook the bell peppers; they should remain slightly crisp for texture.

• Knead the dough thoroughly until it is soft and pliable to ensure soft flatbreads.

• Substitute paneer with chicken or tofu for a non-vegetarian or vegan option.

• Add other vegetables like carrots or cabbage for more variety.

• Adjust the spice level of the marinade to your preference.