Indian flatbread filled with spiced Indian cottage cheese [paneer], onions & green pepper!
Recipe Snapshot
- Prep time: Not specified
- Cook time: Not specified
- Total time: Not specified
- Yield: 4
- Category: Indian Street Food
- Cuisine: Indian
Ingredients
Marination
- 1 cup paneer cubes
- ½ cup chopped green pepper
- ½ cup chopped onions
- 3-4 tbsp yogurt (preferably use hung curd)
- 1 tbsp chickpea flour [besan]
- 1 tsp ginger-garlic paste
- ½ tsp chat masala
- ½ tsp kasuri methi (crushed)
- ½ tsp garam masala
- ¼ tsp curry powder
- ¼ tsp paprika powder
- ¼ tsp red chili powder (or to taste)
- salt (to taste)
Roll/Wrap
- 4 flour tortillas (or use rotis)
- green coriander chutney
Garnishing
- grated cheese
- 1 cup onions (sliced and mixed with lemon juice & chaat masala)
- tomato ketchup
- chaat masala
Others
- 2 tsp oil
- chopped cilantro leaves (to garnish)
- mint leaves (to garnish)
Method
- Make the filling
- Chop paneer [Indian cottage cheese], onions and green pepper [capsicum]. Set aside.
- In a bowl mix together all the ingredients listed under "to marinate".
- Marinate the paneer, onions and green pepper and let it sit for around 30 minutes.
- Slice onions, add chaat masala and lemon juice. Mix and set them aside.
- Heat oil in a pan and add marinated paneer mixture.
- Cook the paneer for 4-5 minutes till it's lightly golden brown in color. Add chopped coriander & mint leaves and switch off the flame. Filling for the kathi rolls is now ready.
- Make the kathi roll
- Take the roti/tortilla and put some green coriander chutney in the middle. Put the paneer mixture over the chutney.
- Put sliced onions then sprinkle grated cheese, chaat masala and ketchup on top.
- Fold the the roti/tortilla to make a roll.
- Heat the kathi roll with little oil/butter before serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.