Tandoori Paneer Cutlet Roll Tandoori Paneer Kathi Roll Paneer Cutlet Rolls

Ingredients

• 200 g Paneer – crumbled (cheese)
• 2 medium Potatoes – boiled & mashed
• ½ tsp Degi Red Chilli Powder
• ¼ tsp Roasted Cumin Powder
• ⅓ tsp Dried Mango Powder (amchur (dry mango powder) Powder)
• 1 tsp Mustard Oil
• 2 fresh Green Chillies – chopped
• 1 inch Ginger – chopped
• ½ tbsp Dried Fenugreek leaves (kasuri methi (dried fenugreek leaves))
• Salt to taste
• 2 tbsp Coriander Leaves – chopped
• Oil for frying
• 1 cup Whole Wheat Flour Dough
• ¼ cup Wheat Flour – for dusting
• ½ tsp Ghee
• 1 tsp Ghee – for frying (Ghee)
• 1 medium Onion – sliced
• 1 fresh Green Chilli – chopped
• ¼ medium Lemon Juice
• Salt to taste
• fresh Coriander Leaves – roughly torn
• ¼ tsp Degi Red Chilli Powder
• ¼ cup hung curd
• ½ tsp Roasted Cumin Powder
• ½ tsp Degi Red Chilli Powder
• Salt to taste
• 1 cup Coriander Leaves
• ½ cup Mint Leaves
• 1 inch Ginger
• ¼ medium Onion
• 1-2 fresh Green Chillies
• Salt to taste
• Water
• Fresh Coriander Leaves
• fried Poha Chivda

Steps

1. In a bowl add, crumbled paneer, mashed potatoes, degi red chilli powder, roasted cumin powder, dried mango powder, mustard oil, green chillies, ginger, dried fenugreek leaves, salt, coriander leaves and mix everything together.
2. Now take a portion of the mixture and long rectangle shaped cutlet. Make rest of them and keep aside for further use.
3. Take a portion of the dough and roll it out then cut half way through and apply some ghee and dust flour then roll it up into a cone shape.
4. Now close up the open bottom end and press it down.
5. Dust some flour and roll it in a round small roti or paratha.
6. Heat ghee on a hot flat pan and half cook the paratha and keep aside for further use.
7. In a bowl add sliced onions, lemon juice, coriander leaves, green chillies, degi red chilli powder, salt then mix everything properly and keep aside for further use.
8. In a bowl add hung curd, degi red chilli powder, roasted cumin powder, salt then mix everything properly and keep aside for further use.
9. In a grinder jar add coriander leaves, mint leaves, onion, ginger, green chillies, salt, water then grind it into a proper paste and keep aside for further use.
10. Firstly heat oil in a pan and fry the paneer cutlets on medium heat until golden brown and crispy.
11. Then on a hot flat pan heat ghee and cook the paratha completely until golden and crispy.
12. Now on a plate place the paratha then spread the curd spread in the centre then place the fried paneer cutlet.
13. Then add the salad, some green chutney, fresh coriander leaves and some fried Poha chivda the roll it up and Serve immediately.