Street Style Healthy Paneer Kathi Rolls
The warm layered paratha filled with spicy paneer, capsicum and caramelized onion is a sure shot hit among everyone including kids. It is tasty, healthy and is ready in no time.
Servings 6 Paneer Rolls
Ingredients
For Paneer Filling
- 250 grams Paneer
- 1 small Onion (sliced)
- 3 medium Garlic cloves (finely chopped)
- 1/2 tsp Minced Ginger
- 250 grams Fresh Tomato Puree (simply blend fresh tomatoes in a blender)
- 1/2 cup Carrot Juliennes
- 1/2 cup Capsicum Juliennes
- 2 tbsps Oil or Ghee
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/2 tsp Coriander Powder
- 1/2 tsp Red Chili Powder (depends how hot you like it)
- 1/2 tsp Pav Bhaji Masala
- 1 tbsp Tomato Ketchup
- Salt to taste
- 1/2 tsp Kasuri Methi
For Onion Slivers
- 1 large Onion (thinly sliced)
- Ice Cold Water (for soaking)
- Salt to taste
- 1/4 tsp Red Chili Powder
- 1/4 tsp Chat Masala
- 1 tbsp Lemon Juice
Other Ingredients
- Wholewheat Flour Dough for Roti
- 1/2 cup Green Chutney
- 1/2 tsp Chat Masala
- Oil or Ghee for Cooking
Instructions
Prepare Paneer Filling
- In a wok, some oil. When the oil is hot, add cumin seeds. Let it splutter then add garlic. Once the garlic is cooked, add sliced onions. Cook onions till they become lightish brown. Add some salt to help onion cook faster.
- Then add masalas- red chilli powder, turmeric powder and coriander powder. Mix well and cook the masala for 10-15 seconds.
- Next add fresh tomato puree. For tomatoes to cook faster, add some salt and mix well. Also, add minced ginger. Cook till the water completely evaporates and the masala starts leaving oil.
- Once the masala is well cooked, carrot and capsicum juliennes. You can also add cabbage or other vegetables of your choice
- Add 1/2 tsp of your favourite pav bhaji masala and mix well. Cook for 10-15 seconds then add a tbsp of tomato ketchup.
- After adding ketchup cook the masala for just 10-15 seconds more. I don't like cooking the vegetables all the way. The veggies should have that crunch once you take a bite.
- Now put in paneer cubes, not so big, and add crushed kasuri methi. Mix them all well. Check for salt, once done, switch off the flame.
Prepare Onion Slivers
- Slice red onion into thin slices. Dip the onion slices in cold ice water for 10 minutes. When you are ready to make kathi rolls, drain the cold water. Pat dry the sliced onion with a kitchen towel.
- Add salt, red chilli powder, chat masala and some lemon juice. Mix them all well. Keep aside.
Make Rotis for the Wrap
- Knead wholewheat flour to a soft dough. Let the dough rest for 20 minutes. But if you already have a prepared dough in the refrigerator, you can use that and save yourself time.
- Gently roll thin roti. Make sure the roti is not thick. It tastes best with thin rotis. Cook the roti on a hot tawa.
- Cook both sides till rotis get golden brown blisters on it. Keep them aside in a casserole or a plate.
Assemble Paneer Wrap
- To prepare the wrap, take one roti and spread green chutney generously on it.
- Place the prepared paneer filling on the side, leaving a little space on the filling side.
- Now add onion slivers and little bit of lemon juice which from the onions for that extra punch.
- Sprinkle some chat masala all over the roti. This step is optional but it adds more tanginess and flavour.
- Roll both sides of the roti stuffing the filling inside with back of a spoon and make a wrap.
- Heat the tawa and brush with some oil or ghee. Place the prepared wrap on it and cook the bottom side for few seconds on medium flame or till it becomes crisp.
- Brush upper part with oil or ghee. Flip and cook the other side till crisp. This should take just 15-20 seconds.
- Now remove the wrap from the tawa and put it on a plate. Wrap the bottom half with butter paper to keep the filling from falling while eating.
- Serve paneer wrap as it is or with remaining green chutney or tomato ketchup.