Step-by-Step Instructions

1. 1.Prepare Paneer

   Cut the two large blocks of paneer into small, bite-sized cubes.

2. 2.Prepare Vegetables

   Slice all the bell peppers (red, yellow, green) and onions into thin strips.

3. 3.Strain Curd

   Strain the hung curd to remove any excess water, ensuring a thick consistency for the marinade.

4. 4.Prepare Marinade Base

   In a large mixing bowl, combine 150ml mustard oil, 25g Kashmiri red chili powder, 25g garam masala, 10g Kasuri Methi, 100g ginger garlic paste, and 50g salt. Mix thoroughly until a thick, uniform paste forms.

5. 5.Add Hung Curd to Marinade

   Add 200g of the strained hung curd to the spice paste. Mix well until all ingredients are fully incorporated and the marinade is smooth.

6. 6.Marinate Paneer

   Add the paneer cubes to the prepared marinade. Gently toss and mix until all paneer pieces are evenly coated with the marinade.

7. 7.Heat Wok

   Place a large wok (kadhai) over a wood fire and allow it to heat up sufficiently.

8. 8.Cook Marinated Paneer

   Carefully add the marinated paneer cubes to the hot wok. Stir-fry for approximately 5-7 minutes, or until the paneer is lightly browned and the marinade is cooked through.

9. 9.Add Onions

   Add 1kg of the sliced onions to the wok. Cook for about 3-4 minutes, stirring occasionally, until the onions become translucent.

10. 10.Add Bell Peppers

    Introduce 1kg each of green, yellow, and red sliced bell peppers to the wok. Continue to stir-fry for another 5-7 minutes, ensuring the vegetables are slightly tender but still retain a pleasant crunch.

11. 11.Add Tomato Sauce

    Pour 150ml of tomato sauce (ketchup) into the paneer and vegetable mixture. Mix well and cook for an additional 2-3 minutes. The paneer filling is now complete.

12. 12.Prepare Dough Base

    In a large mixing bowl, combine 1.8kg all-purpose flour and 30g salt. Mix these dry ingredients thoroughly.

13. 13.Add Ghee to Dough

    Add 50ml of Desi Ghee to the flour mixture.

14. 14.Knead Dough

    Gradually add approximately 600ml of water to the flour and ghee mixture. Knead the ingredients vigorously until a soft, pliable, and smooth dough is formed.

15. 15.Portion Dough

    Divide the kneaded dough into small, equal-sized balls, suitable for making individual flatbreads.

16. 16.Roll Flatbreads

    Lightly dust a clean, flat surface with flour. Take one dough ball and use a rolling pin to roll it out into a thin, round flatbread (roti/paratha).

17. 17.Cook Flatbreads on Griddle

    Place the rolled flatbreads onto a hot griddle (tawa). Cook each side for 1-2 minutes until light brown spots begin to appear.

18. 18.Apply Oil/Ghee

    Drizzle a small amount of oil or Desi Ghee onto both sides of the cooking flatbread. Press gently with a spatula to ensure even cooking and browning.

19. 19.Finish Cooking Flatbreads

    Continue cooking and flipping the flatbreads until they are golden brown and fully cooked. Remove them from the griddle and stack them.

20. 20.Assemble Wraps

    Lay a cooked flatbread on a piece of parchment paper. Spoon a generous amount of the prepared paneer filling onto the center of the flatbread.

21. 21.Add Extra Sauce (Optional)

    If desired, drizzle additional tomato sauce or a sauce of your choice over the filling for extra flavor.

22. 22.Roll the Wraps

    Carefully fold the sides of the flatbread over the filling, then roll it tightly from one end to the other. Use the parchment paper to help secure the roll.

23. 23.Serve

    Arrange the freshly made Paneer Kathi Rolls on a platter and serve them immediately while warm.