Paneer Tikka By vishakha_p
by vishakha_p
28 May 2002
This recipe has been viewed 6735 times
Paneer Tikka By vishakha_p recipe - How to make Paneer Tikka By vishakha_p
Preparation Time: Preparation Time : 15 mins. Cooking Time: Cooking Time : 20 mins. Total Time:
For the paneer tikka filling
1 cup low fat paneer (cottage cheese) cubes
1/2 cup deseeded tomato cubes
1/2 cup capsicum cubes
1 tsp oil
To be mixed into a marinade
1/4 cup low fat curds (dahi), beaten
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp ginger (adrak) paste
1/4 tsp garlic (lehsun) paste
1/4 tsp besan (Bengal gram flour)
1/2 tsp chaat masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1/2 tsp garam masala
salt to taste
For the chapatis
1 cup whole wheat flour (gehun ka atta)
1 cup low fat milk
salt to taste
Method
For the paneer tikka filling
for the chapatis
how to proceed
For the paneer tikka filling
- For the paneer tikka filling
- Add the paneer and tomatoes to the prepared marinade and toss lightly.
- Leave aside for 10 minutes.
- Heat the oil in a non-stick pan, add the capsicum and sauté for 2 minutes.
- Add the paneer mixture and sauté over a high flame for 4 to 5 minutes, stirring occasionally.
for the chapatis
- for the chapatis
- Combine all the ingredients and knead into a soft dough.
- Divide the dough into 9 equal portions.
- Roll out each portion into a thin chapati.
- Cook each chapati lightly on a tava (griddle) on both sides. keep aside.
how to proceed
- how to proceed
- Divide the paneer tikka filling into 9 equal portions.
- Spread one portion of the filling in the centre of each chapati and roll up tightly.
- When you want to serve, cook the rolls on a hot tava (griddle).
- Cut into 50 mm. (2") long pieces and serve hot.
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