Kathi Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and 1/2 tsp salt.
   • Add 1 tbsp of oil and rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
   • Gradually add water while kneading to form a soft, smooth, and pliable dough. Knead for 8-10 minutes.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes.
2. 2

   Marinate the Paneer and Vegetables

   • In a separate bowl, whisk the thick yogurt until smooth. Add the gram flour, ginger-garlic paste, turmeric powder, red chili powder, garam masala, dried fenugreek leaves, 1 tsp salt, and lemon juice. Mix thoroughly to create a smooth marinade.
   • Gently add the paneer cubes, cubed onion, and cubed bell pepper to the marinade. Fold gently to coat everything evenly without breaking the paneer.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3. 3

   Cook the Paneer Filling

   • Heat 2 tbsp of oil in a wide, non-stick pan or skillet over medium-high heat.
   • Carefully place the marinated paneer and vegetables in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 8-10 minutes, turning occasionally, until the paneer is golden brown and charred in spots, and the vegetables are tender-crisp.
   • Remove from heat and set aside.
4. 4

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a work surface and roll each ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa or cast-iron skillet over medium heat. Place a rolled paratha on the hot tawa.
   • Cook for about 30-45 seconds until small bubbles appear on the surface. Flip it over.
   • Drizzle about 1 tsp of oil around the edges and on top of the paratha. Cook for 1 minute, pressing gently with a spatula, until golden brown spots appear.
   • Flip again, drizzle another tsp of oil, and cook the other side until it's crisp and evenly cooked. Repeat for all parathas and keep them warm in a cloth or casserole.
5. 5

   Assemble the Kathi Rolls

   • Lay a warm paratha on a clean surface or a piece of parchment paper.
   • Spread 1-2 tablespoons of green chutney evenly across the paratha.
   • Arrange a quarter of the cooked paneer filling in a line down the center.
   • Top the filling with a generous amount of thinly sliced red onions and a sprinkle of chaat masala.
   • Roll the paratha up tightly from one side. Wrap the bottom half in parchment paper or aluminum foil to hold it together.
   • Serve immediately while hot and fresh.