Chefs Nectar,"Paneer Kathi Rolls"

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.