Chefs Nectar,"Paneer Kathi Rolls"

Paneer Kathi Roll

Ingredients for making the Paneer Kathi Roll

  • 2 cups paneer cut into 1 inch cubes
  • 1 small red pepper thinly sliced
  • 1 small green pepper thinly sliced
  • 1 medium red onion thinly sliced

Ingredients for Marination

  • 1/4 cup plain yogurt
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic pressed
  • 1 tsp 2 teaspoon kashmiri red chili powder
  • 1 tsp garam masala
  • 1/4 teaspoon turmeric
  • 1 tablespoon kasoori methi
  • 1 teaspoon salt

for serving

  • 6 to 8 kawan parathas cook per package instructions
  • 1 medium onion thinly sliced
  • 1/2 cup cilantro chopped

Mint Cilantro Chutney

  • ½ cup cilantro
  • ¼ cup mint leaves
  • 2 tbsp unsweetened coconut frozen or dry
  • 1 garlic clove
  • ½ tsp cumin seeds
  • 1 to 2 small green chiles
  • 1 tbsp lemon juice
  • seasoning to taste
  • 1 teaspoon sugar

Method of making the Paneer Kathi Roll

  1. Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.
  2. Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and 1/2 teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.
  3. Chutney – Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.
  4. Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place on the griddle. Cook on medium high heat for about to 1 to 1-1/2 minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!
  5. Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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