Paneer kathi roll

Ingredients

• 2 cups maida, Maida dough (smooth, soft – already prepared)
• 2 tbsp Oil / ghee (for layers)
• Make the Paneer Filling
• 2 tbsp mustard oil
• 1/2 Garam masala
• 1/4 tsp black salt
• 1 tbsp ginger garlic paste
• 1 tbsp lemon juice
• 1/3 curd
• 1 tbsp Kashmiri red chilli powder
• 250 g Paneer
• 1/3 cup laccha cut onion
• 1/3 cup julienne capsicum
• 1/3 cup julienne tomato
• 2 tbsp ginger garlic paste
• 1 tbsp red chilli powder

Steps

1. 1. In a bowl add mustard oil + Kashmiri red chilli powder → whisk well to release color.
2. 2. Add garam masala, ginger-garlic paste, lemon juice, curd and salt. Mix well.
3. 3.Add paneer cubes to the marinade and mix gently.
4. 4. Heat oil in a pan on high flame.
5. 5. Add marinated paneer and cook 2–3 minutes on high. Avoid frequent stirring so paneer doesn’t break.
6. 6. When marinade dries and paneer gets color, add onions, capsicum and tomato.
7. 7.Add 1 tbsp of red chilli powder. Toss on high flame for 1–2 minutes. Paneer filling is ready.
8. For parathas After dough has rested, roll it into a log and cut equal dough balls. Drizzle oil over dough balls and rest again for 10 minutes (gluten relaxes).
9. Grease platform, flatten one dough ball, and roll into a thin chapati.
10. Brush ghee on top and sprinkle refined flour. Make pleats from one end and roll into a spiral.
11. Tuck the end below — peda is ready. Dust in flour and roll into a medium-thickness paratha.
12. Heat tawa on medium-high flame. Place paratha → cook without oil first, pressing gently. Flip and cook the other side the same way. Apply oil/ghee and roast until golden and flaky.
13. Assembling the Kathi Roll 1. Place hot paratha on a plate. 2. Add paneer filling in the centre. 3. Add laccha onion (optional: chaat masala + lemon). 4. Roll tightly and serve hot.