Paneer Kathi Rolls – Indian Street Food

Step 1: Prepare Paneer

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

Step 2: Prepare Vegetables

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

Step 3: Strain Curd

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

Step 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.

Step 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.

Step 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.

Step 7: Heat Wok

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 12: Prepare Dough Base

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

Step 13: Add Ghee to Dough

Add 50ml of Desi Ghee to the flour mixture.

Step 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.

Step 15: Portion Dough

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

Step 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).

Step 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.

Step 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.

Step 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.

Step 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.

Step 21: Add Extra Sauce (Optional)

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

Step 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.

Step 23: Serve

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

• Marinate the paneer for at least 30 minutes to allow the flavors to penetrate deeply.

• Avoid overcooking the bell peppers; they should remain slightly crunchy for better texture.

• Adjust the spice levels and amount of tomato sauce according to your preference.

• For a healthier option, use whole wheat flour for the flatbreads.

• Add other vegetables like shredded carrots or cabbage to the filling.

• Serve with a side of mint chutney or green chili sauce for an extra kick.