Kolkata Paneer Roll

1. 1
   prep · ~20 min

   Marinate the paneer.

   In a bowl, whisk yogurt with ginger-garlic paste, kashmiri red chili powder, garam masala, cumin powder, chaat masala, lemon juice, and salt. Add paneer cubes and gently toss to coat. Cover and rest in the fridge for 20 minutes.

   TIPDon't mix too vigorously—paneer is delicate and can break. Use a spatula and fold gently.
2. 2
   knead · ~15 min

   Make the paratha dough.

   Mix atta, salt, and oil in a large bowl. Gradually add water and knead for 5 minutes until you get a smooth, soft dough. Cover with a damp cloth and rest for 15 minutes.

   TIPResting the dough relaxes the gluten, making the parathas flaky and easier to roll.
3. 3
   grill · ~5 min

   Grill the marinated paneer.

   1.Heat 2 tsp oil on a tawa or grill pan over high heat until shimmering.

   2.Place marinated paneer cubes in a single layer. Do not crowd the pan.

   3.Grill for 2 minutes without moving, then flip and grill the other side for 2 minutes until charred edges appear.

   4.Remove paneer and set aside.
4. 4
   prep · ~5 min

   Roll out the parathas.

   1.Divide dough into 4 equal balls and dust with dry flour.

   2.Roll each ball into a thin 8-inch round, like a chapati but slightly thicker.

   3.Ensure even thickness. Stack rolled parathas with dry flour between them to prevent sticking.
5. 5
   fry · ~8 min

   Cook the parathas on the tawa.

   Heat a tawa over medium-high heat. Place a rolled paratha on it and cook for 30 seconds until bubbles appear. Flip, drizzle 1 tsp oil around the edges, and cook for 1 minute pressing gently with a spatula. Flip again and cook until golden spots appear on both sides. Repeat for all parathas.

   TIPUse medium-high heat—too low and the paratha turns hard; too high and it burns before cooking through.
6. 6
   assemble · ~3 min

   Assemble the Kolkata Paneer Roll.

   1.Place a hot paratha on a clean surface.

   2.Arrange grilled paneer cubes in a line down the center.

   3.Top with sliced onion, bell pepper, and green chili.

   4.Sprinkle chaat masala, lemon juice, and chopped coriander leaves.

   5.Fold the bottom edge up, then roll tightly from one side to form a wrap.

   TIPRoll the paratha while it's still warm—it becomes less flexible as it cools, making it harder to wrap without tearing.
7. 7
   serve

   Serve immediately while hot and crispy.

   Wrap the lower half in parchment paper or foil for easy handling. Serve with extra green chutney or ketchup on the side.

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