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Sunday, October 9, 2016

Paneer Kathi Roll | Cottage Cheese & Mint Chutney Wrap





Kathi Roll as we all know are yet another popular street food in India. What I like about these rolls is that they are so versatile that you can stuff any dry sauteed preparation combined with some crunchy salad and a complete meal is ready to devour.

Talking about its versatility, it can be a breakfast, lunch as well as a dinner. And not to forget, an ideal lunch box treat which I am sure everyone will like.

Another reason to make these full meal roll is that it can be made in a jiffy. As we all know paneer doesnt need much time to get cooked, except for all the chopping you need to do. To make things even more faster, you can use the store bought ready to eat tortillas or frozen parathas. To keep the recipe easy and quick, I always make it a point to make a mint chutney once in a week and store it in an air tight container. And trust me the chutney will not last for more than a week. Life becomes easier when you can make a quick sandwich, chat or just use it as a dip for you evening snacks.

You may like some of my recipes where I use this chutney very often.













How to make plain wraps




Ingredients:

  • 3 cups plain flour (Maida) *you can also use whole wheat flour
  • 3 tbsp cooking oil
  • 1 tsp salt
  • Enough of water to make a soft dough (approx 1 cup to 1 1/2 cup)
Method

  1. Combine flour, oil and salt in a large mixing bowl. 
  2. Add water and make a smooth and soft dough.
  3. Keep the dough covered for 30 minutes.
  4. Divide the dough into small lemon size balls.
  5. Flatten the balls and roll into medium size rotis.
  6. Heat a non stick pan and cook the rotis on both sides.


Mint Chutney


For mint chutney: (grind together)

  • 1 tsp grated garlic
  • 1 tsp grated ginger
  • 2 green chillies
  • 1 tsp lemon juice
  • Salt
  • 1 cup mint leaves
  • 1 cup green coriander
  • 1 slice of bread soaked in water

How to make Paneer Masala




Ingredients:

  • 300 gms Paneer cut into cubes
  • 1 tsp ginger & garlic paste (or grated ginger & garlic)
  • 1 medium size onion chopped
  • 2 green chilies finely chopped
  • 1 tsp cumin seeds
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1/4 tsp garam masala powder
  • 1 tbsp lemon juice
  • 2 tbsp chopped coriander leaves
  • Salt
  • 4 tbsp cooking oil / butter
Method:
  1. Heat oil in a pan. Add 1 tsp cumin seeds and when they change color add chopped onion.
  2. Saute till onion turns soft and pink.
  3. Add 1 tsp ginger & garlic paste, green chilies, 1 tsp red chili powder, 1 tsp coriander powder and1/4 tsp garam masala powder. Fry on low flame for 2 to 3 minutes or till all the spices are well cooked and raw smell disappears. Add few drops of water if needed.
  4. Now add lemon juice, garam masala powder, salt and cook for one more minute.
  5. Finally add paneer pieces and stir gently so as to coat it well with all the spices.
  6. Place the lid and cook for 2 minutes on low flame.
  7. Remove from heat and set aside, but keep warm.


To make Kathi Roll




Take a wrap/roti/tortilla, place a big spoonful of cooked paneer masala, any of your choice chopped raw vegetables (capsicum, tomato, cabbage, grated carrot etc...) and finally mint chutney. Roll it and serve warm or cold.

2 comments:

  1. Feel like grabbing a couple of them and having it right away...

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