Paneer Kathi Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a large mixing bowl, combine 1.5 cups atta, 0.5 cup maida, 0.5 tsp salt, and 1 tbsp sunflower oil.
   • Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until smooth.
   • Cover the dough with a damp cloth and let it rest for at least 20 minutes.
2. 2

   Marinate the Paneer and Vegetables

   • In a separate bowl, whisk the dahi until smooth. Add 1 tbsp ginger garlic paste, 1 tbsp besan, 0.25 tsp turmeric, 1 tsp Kashmiri red chili powder, 1 tsp coriander powder, 0.5 tsp garam masala, 0.5 tsp chaat masala, 1 tsp crushed kasuri methi, 1 tbsp lemon juice, and the remaining 0.75 tsp salt.
   • Mix thoroughly to create a lump-free marinade.
   • Gently fold in the paneer cubes, 1 sliced onion, and the sliced capsicum. Ensure everything is evenly coated.
   • Cover and let it marinate for a minimum of 20 minutes.
3. 3

   Cook the Paneer Filling

   • Heat 2 tbsp of sunflower oil in a wide pan over medium-high heat.
   • Add the entire marinated paneer and vegetable mixture to the pan.
   • Sauté for 8-10 minutes, stirring gently, until the vegetables are tender-crisp and the paneer is lightly browned. The marinade should be cooked through and clinging to the paneer.
   • Remove from heat and set aside.
4. 4

   Cook the Parathas

   • Divide the rested dough into 4 equal portions. Roll each portion into a smooth ball.
   • Lightly flour a clean surface and roll out one dough ball into a 7-inch circle.
   • Heat a tawa (griddle) over medium heat. Place the paratha on the tawa and cook for about 30-45 seconds, until small bubbles appear.
   • Flip the paratha, spread 1/2 tsp of ghee on the cooked side, and flip again.
   • Spread another 1/2 tsp of ghee on the other side. Cook for another minute, pressing gently with a spatula, until both sides have golden-brown spots.
   • Repeat for the remaining dough balls and keep the cooked parathas warm in a casserole or wrapped in a cloth.
5. 5

   Assemble and Serve

   • Lay a warm paratha on a plate. Spread 1 tbsp of mint chutney evenly across its surface.
   • Place a quarter of the paneer filling in a line down the center.
   • Top with a few raw onion rings and a sprinkle of the remaining chaat masala.
   • Tightly roll the paratha from one side to the other. You can wrap the bottom half in parchment paper or foil to hold it together.
   • Serve immediately with lemon wedges on the side.