Step-by-Step Instructions

1. 1.Prepare Hung Curd

   Place regular curd in a sieve or muslin cloth and let it drain for a few hours until thick, forming hung curd. This step is crucial for a thick marinade.

2. 2.Mix Marinade Ingredients

   In a bowl, combine 3/4 cup hung curd, 1 tablespoon ginger-garlic paste (more garlic, less ginger), 1 teaspoon salt, 1/2 teaspoon turmeric powder, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1/2 teaspoon Kashmiri red chilli powder, 1 teaspoon chaat masala, 1 tablespoon kasuri methi (crushed between palms), 1 teaspoon carom seeds (ajwain, crushed between palms), 2 teaspoons besan, 1 teaspoon lemon juice, and 1 teaspoon mustard oil. Whisk until the mixture is smooth and well combined.

3. 3.Marinate Paneer and Vegetables

   Add 250g diced paneer, diced green bell pepper, yellow bell pepper, onion (diced in big pieces), and 1 deseeded and diced tomato to the marinade. Mix gently until all ingredients are evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.

4. 4.Preheat Air Fryer and Prepare Racks

   Preheat your air fryer to 185°C. Place perforated non-stick liners on the air fryer racks. This prevents sticking and allows for proper air circulation.

5. 5.Air Fry Paneer Tikka

   Arrange the marinated paneer and vegetables on the prepared air fryer racks, ensuring they are spread out in a single layer without overlapping. Place the racks into the preheated air fryer and cook at 185°C for 10 minutes. The paneer should be tender and slightly charred.

6. 6.Prepare Lachha Paratha

   While the paneer tikka is cooking, prepare lachha parathas. Roll out dough, spread ghee, sprinkle flour, fold, roll, and cook on a tawa until golden brown. Alternatively, use store-bought parathas or regular rotis.

7. 7.Assemble Paneer Tikka Rolls

   Once the paneer tikka is ready, take a lachha paratha. Place a generous amount of cooked paneer tikka and vegetables in the center. Drizzle with fresh green chutney (made from coriander, mint, cashew, ginger, green chili, cumin, and salt). Roll up the paratha tightly and secure with a toothpick if desired. Serve hot.