Paneer Kathi Roll (Print Version)

# Ingredients:

→ Marinade

01 - 6 tablespoons hung curd or Greek yogurt
02 - ½ tablespoon ginger-garlic paste
03 - ¼ teaspoon carom seeds (ajwain)
04 - ¼ teaspoon ground turmeric
05 - ½ teaspoon ground coriander
06 - ½ teaspoon ground cumin
07 - ½ teaspoon garam masala
08 - ½ teaspoon dry mango powder (amchur)
09 - ¼ teaspoon chaat masala (optional)
10 - 1 teaspoon Kashmiri red chili powder
11 - Black salt or rock salt to taste
12 - 1 teaspoon lemon juice
13 - 200 grams paneer (Indian cottage cheese), cubed

→ Green Chutney

14 - ½ cup fresh coriander leaves
15 - ½ cup fresh mint leaves
16 - ½ teaspoon chopped green chili
17 - 2.5 cm ginger, chopped
18 - 1-2 garlic cloves
19 - ¼ teaspoon dry mango powder or ½ teaspoon chaat masala
20 - 2 tablespoons hung yogurt or Greek yogurt
21 - ½ teaspoon roasted cumin powder

→ Roti Dough

22 - 1 cup whole wheat flour
23 - ¼ teaspoon salt
24 - ½ tablespoon oil
25 - ½ cup water (approximate)
26 - Oil or ghee for roasting

→ Vegetable Filling

27 - ⅓ cup shredded cabbage
28 - ⅓ cup grated carrots
29 - ⅓ cup thinly sliced bell pepper
30 - ⅓ cup thinly sliced onions
31 - ¼ teaspoon Kashmiri red chili powder
32 - 1 teaspoon chaat masala
33 - 1 teaspoon lemon juice
34 - Salt to taste
35 - 2 tablespoons oil for pan-frying paneer

# Instructions:

01 - Combine all marinade ingredients except paneer in a mixing bowl. Mix thoroughly and adjust salt if needed. Add paneer cubes, gently coat with marinade. Cover and rest for 30 minutes (refrigerate if marinating longer).
02 - Place coriander, mint, green chili, ginger, garlic, mango powder, and cumin in a grinder. Add a teaspoon of water if needed and grind coarsely. Add hung yogurt and blend to a smooth consistency. Transfer to a bowl and set aside.
03 - Combine thinly sliced onions, grated carrots, shredded cabbage, and sliced bell peppers in a bowl. Season with chaat masala, lemon juice, and salt. Mix well and set aside.
04 - In a mixing bowl, combine whole wheat flour, oil, and salt. Gradually add water while kneading to form a smooth, soft dough. Cover and rest for 20-30 minutes.
05 - Divide the dough into medium-sized balls. Dust with flour and roll into thin rotis. Cook on a hot tawa (skillet) over medium-high heat until blisters appear. Flip and brush with oil on both sides, cooking until golden spots appear. Keep warm in a covered container.
06 - Heat oil in a well-seasoned or non-stick pan over medium-low heat. Add marinated paneer with its marinade. Cook for about 4 minutes, turning frequently until the paneer softens and marinade is cooked through. Remove from heat.
07 - Take a warm roti and spread green chutney over it. Place paneer cubes in the center and top with vegetable salad. Roll the sides of the roti to form a wrap. Secure the bottom half with butter paper or aluminum foil if desired.
08 - Serve the paneer kathi rolls immediately with extra green chutney or tomato ketchup on the side.

# Notes:

01 - For packing in lunchboxes, wrap the entire roll in aluminum foil and omit the fresh green chutney and vegetable salad
02 - Use a well-seasoned or non-stick pan to prevent paneer from sticking while cooking
03 - Cook paneer on medium-low heat to ensure it stays soft and doesn't become dense

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