Kolkata Paneer Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine the maida, sugar, 1/2 tsp of salt, and 2 tbsp of vegetable oil. Mix well with your fingertips until it resembles breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
   • Cover the dough with a damp cloth and let it rest for at least 30 minutes. This is crucial for soft parathas.
2. 2

   Marinate the Paneer

   • While the dough rests, prepare the marinade. In a separate bowl, combine the paneer cubes, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, garam masala, 1 tsp chaat masala, crushed kasuri methi, and 1 tsp of salt.
   • Gently mix until the paneer cubes are evenly coated. Be careful not to break the paneer.
   • Set aside to marinate for at least 20 minutes.
3. 3

   Cook the Paneer Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat.
   • Add the marinated paneer mixture to the pan. Cook for 7-8 minutes, stirring occasionally.
   • Continue cooking until the moisture from the curd evaporates, the marinade clings to the paneer, and the cubes are lightly golden brown. Remove from heat and set aside.
4. 4

   Prepare the Onion Salad (Lachha Pyaaz)

   • In a small bowl, combine the thinly sliced onion rings, chopped green chilies, and lemon juice.
   • Add a pinch of salt and toss well. Set aside. This will be used as a crunchy topping.
5. 5

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a clean surface and roll one dough ball into a thin 7-inch circle.
   • Heat a tawa or flat skillet over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of oil on and around the paratha.
   • Press gently with a spatula and cook for another minute until golden brown spots appear. Flip again, drizzle another tsp of oil, and cook the other side until crisp and golden.
   • Repeat for the remaining dough balls, keeping the cooked parathas warm in a covered container.
6. 6

   Assemble the Rolls

   • Place a warm paratha on a plate or parchment paper.
   • Arrange a quarter of the cooked paneer filling in a line down the center.
   • Top the paneer with a generous amount of the prepared onion salad.
   • Drizzle with tomato ketchup if desired.
   • Sprinkle with the remaining 1/2 tsp of chaat masala and some chopped coriander leaves.
   • Fold the bottom edge of the paratha up by about an inch, then roll it tightly from one side to the other to form a secure wrap.
   • Wrap the bottom half with parchment paper or aluminum foil for easy handling.
7. 7

   Serve Immediately

   • Serve the Kolkata Paneer Rolls immediately while they are hot and the parathas are still crisp.