Paneer Tikka Kathi Roll

1. 1
   prep · ~15 min

   Prepare the hung yogurt for the marinade.

   Place 0.5 cup yogurt in a muslin cloth or fine sieve over a bowl. Let it rest for 15 minutes to drain excess water. You should get a thick, creamy paste.

2. 2
   prep · ~15 min

   Knead the paratha dough.

   1.Combine 2 cups atta, 1 pinch salt, and 1 tsp oil in a bowl.

   2.Gradually add water and knead for 6–8 minutes into a soft, smooth dough.

   3.Cover with a damp cloth and rest for 15 minutes.

   TIPResting the dough relaxes the gluten and makes rolling easier.
3. 3
   prep · ~2 min

   Make the marinade.

   In a large bowl, whisk the hung yogurt with roasted besan, ginger-garlic paste, red chili powder, turmeric, garam masala, amchur, crushed kasuri methi, lemon juice, and 1 pinch salt. The mixture should be thick and smooth.

   TIPRoasting besan in a dry pan for 2 minutes removes its raw taste and helps the marinade cling to the paneer.
4. 4
   prep · ~15 min

   Marinate the paneer and vegetables.

   Add paneer cubes, bell pepper squares, and the cubed onion to the marinade. Gently toss to coat every piece well. Cover and rest for 15 minutes at room temperature.

   TIPDo not marinate for more than 30 minutes — the lemon can make paneer too soft.
5. 5
   grill · ~10 min

   Thread skewers and grill the tikka.

   1.Preheat a grill pan or oven broiler to high.

   2.Thread paneer, bell pepper, and onion alternately onto skewers.

   3.Place skewers on the hot grill and cook for 8–10 minutes, turning occasionally.

   4.Look for charred spots on the paneer and softened, blistered vegetables.

   TIPBaste with a little oil if the tikka starts to look dry.
6. 6
   fry · ~8 min

   Roll and cook the parathas.

   1.Divide rested dough into 4 equal balls.

   2.Dust a ball with dry flour and roll into a thin 7-inch round.

   3.Place on a hot tawa over medium-high heat. Cook for 30 seconds until bubbles appear.

   4.Flip, drizzle 0.5 tsp oil around the edges, and press gently. Cook both sides until golden and spotty.

   TIPKeep heat at medium-high — too low makes hard parathas, too high burns them.
7. 7
   assemble · ~3 min

   Assemble the kathi roll.

   1.Lay one hot paratha on a clean surface.

   2.Spread 1 tbsp mint chutney down the center.

   3.Place a skewer of paneer tikka over the chutney.

   4.Top with sliced raw onion, a sprinkle of chopped coriander, and a squeeze of fresh lemon.

   5.Gently pull out the skewer, holding the filling in place.
8. 8
   assemble · ~1 min

   Roll and wrap tightly.

   Fold the bottom edge over the filling, then bring in the sides and roll tightly upward. Wrap the lower half in parchment paper or foil for easy eating.

   TIPRoll as tight as possible — this keeps the filling secure and the roll easy to hold.
9. 9
   serve

   Serve immediately with extra chutney.

   Place rolls seam-side down. Serve hot with a side of extra mint chutney and a lemon wedge.

   TIPKathi rolls are best eaten fresh off the tawa while the paratha is still crisp.

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