Step-by-Step Instructions

1. 1.Prepare Vegetables

   Slice the capsicum, onion, and tomato into long, thin strips. Set aside.

2. 2.Cut Paneer

   Cut the paneer block into bite-sized cubes.

3. 3.Prepare Paratha Dough

   In a large bowl, combine 2 cups of all-purpose flour, 1 teaspoon of salt, and 1 teaspoon of sugar. Mix the dry ingredients thoroughly.

4. 4.Add Oil to Dough

   Pour 2 tablespoons of oil into the flour mixture and mix it in with your hands until the mixture resembles coarse crumbs.

5. 5.Knead Dough

   Gradually add water, little by little, and knead the mixture to form a semi-soft, pliable dough. Continue kneading for 5-7 minutes until smooth.

6. 6.Rest Dough

   Apply a thin layer of oil over the kneaded dough, cover the bowl with a lid or cling film, and let it rest for at least 15-20 minutes.

7. 7.Prepare Paneer Marinade

   In a separate mixing bowl, combine 2 tablespoons of mustard oil, 1 tablespoon of red chili powder, 1 tablespoon of coriander powder, 1 tablespoon of cumin powder, 1 tablespoon of black pepper powder, 0.5 teaspoon of turmeric powder, 1 teaspoon of Kasuri Methi, 1 teaspoon of Amchur powder, 1 teaspoon of Garam Masala, and salt to taste.

8. 8.Add Curd and Whisk Marinade

   Add approximately 0.5 cup of curd (yogurt) to the spice mixture. Whisk vigorously until you achieve a smooth, lump-free marinade paste.

9. 9.Marinate Paneer

   Add the paneer cubes to the prepared marinade. Gently mix with a spoon or your hands, ensuring each paneer piece is thoroughly coated with the marinade.

10. 10.Infuse Smoky Flavor

    Create a small space in the center of the marinated paneer. Place a small metal bowl containing a hot, glowing charcoal piece into this space. Pour a few drops of oil over the hot charcoal, then immediately cover the main bowl tightly. Allow it to smoke for 5-7 minutes to infuse a smoky flavor into the paneer. Remove the charcoal bowl afterwards.

11. 11.Roll Lachha Paratha

    Take a small portion of the rested dough. Dust your work surface and the dough with a little flour. Roll it out into a thin, large circular sheet.

12. 12.Cut and Form Lachha

    Using a knife, cut the rolled dough into thin, parallel strips. Then, gather these strips and roll them tightly into a spiral shape to form a lachha paratha ball.

13. 13.Roll Paratha

    Gently flatten the lachha paratha ball and roll it out again into a round paratha of your desired thickness.

14. 14.Cook Paratha

    Heat a tawa (flat griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for 1-2 minutes on each side, flipping it regularly and applying a little oil (or ghee) until it turns golden brown and crispy. Repeat this process for all the parathas.

15. 15.Cook Paneer Tikka

    Heat a pan with a little oil over medium heat. Add the marinated paneer cubes and cook them, stirring occasionally, for about 5-7 minutes until they are lightly browned on all sides and the marinade has thickened.

16. 16.Add Vegetables

    Add the previously sliced capsicum, onion, and tomato to the pan with the cooked paneer.

17. 17.Stir-fry Vegetables

    Stir-fry the vegetables with the paneer for approximately 1 minute. Ensure the vegetables remain crunchy and are not overcooked. Turn off the flame.

18. 18.Assemble the Roll

    Place a cooked paratha on a clean, flat surface. Spoon a generous amount of the paneer tikka and vegetable mixture onto the center of the paratha.

19. 19.Add Sauces

    Drizzle green chili sauce and hot sauce (ketchup) over the filling according to your preference.

20. 20.Fold the Roll

    Carefully fold the paratha from both sides to create a tight roll. For easy handling, wrap the bottom half of the roll in parchment paper or foil.

21. 21.Serve

    Serve the delicious homemade Paneer Tikka Rolls immediately while they are warm.