Paneer Tikka Kathi Roll

Instructions

1. 1

   Prepare the Paratha Dough

   • In a mixing bowl, combine 2 cups of atta and 0.5 tsp of salt.
   • Gradually add approximately 1 cup of water, kneading as you go, to form a soft, pliable dough. The dough should not be sticky.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2. 2

   Marinate the Paneer and Vegetables

   • In a large bowl, whisk together the hung curd, roasted besan, ginger-garlic paste, mustard oil, and all the powdered spices: turmeric, Kashmiri red chili powder, coriander powder, garam masala, amchur, and 0.75 tsp salt.
   • Add the crushed kasuri methi and mix until you have a smooth, thick marinade.
   • Gently fold in the paneer cubes, onion cubes, and capsicum cubes. Ensure they are evenly coated without breaking the paneer.
   • Cover and let it marinate in the refrigerator for at least 20 minutes, or up to 2 hours for deeper flavor.
3. 3

   Cook the Paneer Tikka Filling

   • Heat 2 tbsp of vegetable oil in a wide, non-stick pan or skillet over medium-high heat.
   • Carefully arrange the marinated paneer and vegetables in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 6-8 minutes, turning occasionally, until all sides of the paneer are golden brown and the vegetables are tender-crisp with light char marks.
   • Remove from the pan and set aside.
4. 4

   Cook the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Dust a work surface with dry atta. Roll one dough ball into a thin circle, about 7-8 inches in diameter.
   • Heat a tawa (flat griddle) over medium-high heat. Place the rolled paratha on the hot tawa.
   • Cook for about 30 seconds until small bubbles appear, then flip.
   • Drizzle about 1 tsp of ghee over and around the paratha. Press gently with a spatula and cook for another 45-60 seconds until golden-brown spots appear.
   • Flip again, apply a little more ghee if needed, and cook the other side until crisp and cooked through. Repeat for the remaining dough balls.
5. 5

   Assemble the Kathi Rolls

   • Place a warm paratha on a clean surface or piece of parchment paper.
   • Spread 1-2 tablespoons of green chutney evenly across the center.
   • Arrange a quarter of the paneer tikka filling in a line down the middle.
   • Top with a generous amount of thinly sliced onions.
   • Sprinkle with a pinch of chaat masala and a squeeze of fresh lemon juice.
   • Fold the bottom edge of the paratha up by about an inch, then tightly roll it from one side to the other to form a secure wrap.
   • Wrap the bottom half in parchment paper or foil to hold it together. Serve immediately.