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Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll

 

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paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with 63 amazing images.

paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | is an innovative idea which has an amazing blend of textures like succulence of paneer filling and flakiness of parathas. Learn how to make laccha paneer tikka roll.

To make paneer tikka filling, In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly. Add sliced onions and capsicum jullienes and sauté for minute and keep aside. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in in the steel bowl and immediately pour the ghee over it and cover the filling with a lid and keep aside for 3 minutes. Then remove the steel bowl with the charcoal and keep stuffing aside.

Then to make laccha paneer tikka roll, make the malbar paratha. Then place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly. Place ¼th of the paneer tikka stuffing in the centre and spread it lightly. Place ¼th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly. Repeat steps 1 to 3 to make 3 more paneer kathi rolls. Serve immediately.

Paneer roll gets a makeover here. Rolled up into malbar parathas, paneer tikkas transform into a wholesome meal. These Indian paneer veg kathi roll can be enjoyed for an Indian party or had on-the-go while rushing to office!

The flaky and crispy taste of multi-layered malbar paratha is what makes this Kolkatta paneer kathi roll a unique fare. The aroma and the flavours of the spices used in marination of paneer tikka filling is so intensely pleasurable that it is sure to attract kids to the dining table.

A generous spread of laccha onions further intensifies the taste of Kolkatta paneer kathi roll. But do not forget to make fresh green chutney for these rolls to enjoy a restaurant style Indian paneer veg kathi roll.

Laccha paneer tikka roll suits the fun taste of kids too! When in a hurry, you can buy readymade paneer. But if you have time on hand, you can make paneer at home the previous day too!

Tips to make paneer kathi roll. 1. You can also use readymade malbar parathas made in advance. 2. Once wrap is made. Make sure you serve it immediately. 3. Make sure you do not use malai paneer. 4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it.

Enjoy paneer tikka kathi roll recipe | laccha paneer tikka roll | Kolkatta paneer kathi roll | Indian paneer veg kathi roll | malbar paneer tikka roll | with step by step photos.

Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll recipe - How to make Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll

Tags

North Indian Vegetarian FoodPunjabi Swadisht NashtaPaneer Based SnacksIndian Rolls, Veg RollOne Dish Vegetarian MealsOne Meal DinnerRaksha - Bandhan

Preparation Time:    Cooking Time:    Total Time:    Makes 4 rolls

Ingredients


For Paneer Tikka Stuffing
2 cups big paneer (cottage cheese) cubes
2 tbsp mustard (rai / sarson) oil
1 tbsp kashmiri red chilli powder
5 tbsp thick curd (dahi)
1 tsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
1 tbsp besan (bengal gram flour)
1/2 tsp turmeric powder (haldi)
1 1/2 tsp chilli powder
1 tsp garam masala
1 tsp chaat masala
1 tbsp besan (bengal gram flour)
1 tsp dried fenugreek leaves (kasuri methi)
salt to taste
1 tbsp oil for cooking
3/4 cup thinly sliced onions
1 cup coloured capsicum juliennes

For Malbar Paratha
2 cups plain flour (maida)
2 tbsp ghee
1 tsp sugar
salt to taste
1 tsp oil for kneading
6 tsp oil for rolling
4 tsp ghee
plain flour (maida) for sprinkling
8 tbsp oil for cooking

To Be Mixed Into Laccha Onions
1 cup thinly sliced onions
1 tbsp finely chopped coriander (dhania)
2 tsp finely chopped green chillies
1 tsp lemon juice
salt to taste

Other Ingredients
1 medium sized charcoal
1 tbsp ghee
4 tbsp green chutney
chaat masala for sprinkling

Method
For paneer tikka stuffing
    For paneer tikka stuffing
  1. In a deep bowl, add mustard oil, kashmiri red chilli powder, thick curds, garlic paste, ginger paste, turmeric powder, chilli powder, garam masala, chaat masala, besan, kasuri methi and salt and mix the marinade well using a whisk.
  2. Then add paneer cubes and coat the marination well using spatula. Cover with a lid and keep aside and let it marinate for 1 hour.
  3. Heat oil in a broad nonstick pan, add the marinated cubes of paneer and sauté for 8 to 10 minutes till it becomes golden brown evenly.
  4. Add sliced onions and capsicum jullienes and sauté for minute and keep aside.
  5. Transfer the stuffing in a plate, arrange the stuffing around the corners and in the centre place a steel bowl.
  6. Meanwhile, heat a piece of charcoal on an open flame , once burnt well place in the steel bowl and immediately pour the ghee over it and cover the stuffing with a lid and keep aside for 3 minutes.
  7. Then remove the steel bowl with the charcoal and keep stuffing aside.

For malbar paratha
    For malbar paratha
  1. In a deep bowl add plain flour, add ghee, sugar and salt. Crumble the mixture and knead into a soft dough using enough water. Stretch the dough and knead well.
  2. Grease the dough with oil then cover it with muslin cloth and keep aside for 1 hour.
  3. Now divide the dough into 4 equal portions and cover with muslin cloth to avoid the dough from drying up.
  4. Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
  5. Apply 1 tsp ghee all over the paratha and dust some plain flour evenly over it.
  6. Now make pleats by folding each layer on one another and roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
  7. Gently roll again into a 150 mm. (6”) diameter circle using ½ tsp of oil.
  8. Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides.
  9. Repeat steps 4 to 8 to make 3 more malbar parathas.

How to proceed
    How to proceed
  1. To make {span class="bold1"}laccha paneer tikka roll{/span}, place a parchment paper on a clean and dry surface, place a paratha and apply 1 tbsp of green chutney and spread evenly.
  2. Place ¼ th of the paneer tikka stuffing in the centre and spread it lightly.
  3. Place ¼ th of the laccha onions and little chaat masala for sprinkling evenly over it and roll it up tightly.
  4. Repeat steps 1 to 3 to make 3 more paneer kathi rolls.
  5. Serve immediately.

Paneer Tikka Kathi Roll Video

Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll recipe with step by step photos

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what is paneer tikka kathi roll made of?
  1. For Paneer Tikka stuffing 2 cups big paneer (cottage cheese) cubes, 2 tbsp mustard (rai / sarson) oil, 1 tbsp kashmiri red chilli powder, 5 tbsp thick curd (dahi), 1 tsp garlic (lehsun) paste, 1 tsp ginger (adrak) paste, 1 tbsp besan (bengal gram flour), 1/2 tsp turmeric powder (haldi), 1 1/2 tsp chilli powder, 1 tsp garam masala, 1 tsp chaat masala, 1 tbsp besan (bengal gram flour), 1 tsp dried fenugreek leaves (kasuri methi), salt to taste, 1 tbsp oil for cooking, 3/4 cup thinly sliced onions and1 cup coloured capsicum juliennes. 
  2. For Malbar Paratha 2 cups plain flour (maida), 2 tbsp ghee, 1 tsp sugar, salt to taste, 1 tsp oil for kneading, 6 tsp oil for rolling, 4 tsp ghee, plain flour (maida) for sprinkling and 8 tbsp oil for cooking. 
     
  3. To Be Mixed Into Laccha Onions 1 cup thinly sliced onions, 1 tbsp finely chopped coriander (dhania), 2 tsp finely chopped green chillies, 1 tsp lemon juice and salt to taste. 
     

how to make paneer tikka stuffing
  1. In a deep bowl, 2 tbsp mustard (rai / sarson) oil. You can also use any other oil but mustard oil gives best results for tikkas.
  2. Add 1 tbsp kashmiri red chilli powder. It is less spicy but gives nice colour.
  3. Add 5 tbsp thick curd (dahi). It is important to use thick curd otherwise the marination will become watery.
  4. Add 1 tsp garlic (lehsun) paste. 
  5. Add 1 tsp ginger (adrak) paste. 
  6. Add 1/2 tsp turmeric powder (haldi). 
  7. Add 1 1/2 tsp chilli powder. 
  8. Add 1 tsp garam masala. 
  9. Add 1 tsp chaat masala. 
  10. Add 1 tbsp besan (bengal gram flour). 
  11. Add 1 tsp dried fenugreek leaves (kasuri methi). 
  12. Add salt to taste. 
  13. Mix the marinade well using whisk.
  14. Add 2 cups big paneer (cottage cheese) cubes. 
  15. Gently mix and coat paneer cubes using spatula.
  16. Cover and marinate for 1 hour.
  17. Heat 1 tbsp oil for cooking in a broad non-stick pan.
  18. Add marinated paneer.
  19. Sauté on medium flame for 10 mins till it evenly turns golden brown.
  20. Add 3/4 cup thinly sliced onions. Sauté for 1 minute.
  21. Add 1 cup coloured capsicum juliennes. 
     
  22. Sauté for 1 minute. To maintain the crunchiness of the vegetables. Keep aside.
     
  23. Transfer the stuffing into a big plate and push it towards the sides of the plate.
  24. In the centre place the steel bowl. 
  25. Meanwhile heat the charcoal on an open flame till well burnt. 
  26. Put it in the steel bowl and immediately put the ghee and close the plate with a lid and keep it aside for 3 minutes. 
  27. Once done, remove the steel bowl and the charcoal and keep the stuffing aside. 

how to make malbar paratha
  1. In a deep bowl, add 2 cups plain flour (maida). 
  2. Add 2 tbsp ghee. 
  3. Add 1 tsp sugar. 
  4. Add salt to taste.
  5. Stretch and knead a soft dough.
  6. Grease the dough with little oil so the surface doesn’t dry out.
  7. Cover with a damp muslin cloth and keep aside for 1 hour.
  8. Now divide the dough into 4 equal portions.
  9. Take a portion of the dough and place it on a rolling board, flatten it slightly and use 1 tsp of oil over it and start rolling into a 175 mm. (7”) diameter thin circle without using any plain flour for rolling.
  10. Apply 1 tsp ghee all over the paratha.
  11. Dust some plain flour.
  12. Now make pleats by folding each layer on one another.
  13. Roll it over again from one end to the other end to form a swiss roll and seal the open end tightly at the bottom in the centre.
  14. Gently roll into a 150 mm. (6”) diameter circle using a little oil.
  15. Heat a non-stick tava (griddle) and cook the paratha by gently pressing it, using 2 tbsp of oil, till golden brown spots appear on both the sides.
  16. Repeat above steps to make 3 more malbar parathas.

how to make lachha onion
  1. In a bowl, add 1 cup thinly sliced onions. 
  2. Add 1 tbsp finely chopped coriander (dhania). 
  3. Add 2 tsp finely chopped green chillies. 
  4. Add 1 tsp lemon juice. 
  5. Salt to taste.
  6. Mix well and keep aside.
     

how to assemble paneer kathi roll
  1. Place the butter paper on a clean, dry surface.
  2. Apply 1 tbsp  green chutney in the centre of the paratha and spread it evenly.
  3. Apply ¼ th of the paneer tikka stuffing in the centre and spread it evenly. 
  4. Place ¼ th of the laccha onions. 
  5. Sprinkle little chaat masala for sprinkling evenly over it.
  6. Roll it up tightly.
  7. Twists the below extra paper like a candy.
  8. Now press it inside the lower part of the wrap as show in the image.
  9. Repeat above steps to make 3 more kathi rolls. 
  10. Serve paneer tikka kathi roll recipe | malbar paneer tikka roll immediately.

tips to make paneer kathi roll
  1. You can also use readymade malbar parathas made in advance.
  2. Once wrap is made. Make sure you serve it immediately.
  3. Make sure you do not use malai paneer. 
  4. You can make the paratha spiral and keep it in the freezer for 5 days and once ready to cook it you can thaw it, roll it and cook it. 
Nutrient values per roll
Energy1085 cal
Protein19.6 g
Carbohydrates63.8 g
Fiber2.2 g
Fat83.6 g
Cholesterol3 mg
Vitamin A1230.8 mcg
Vitamin B10.4 mg
Vitamin B20.1 mg
Vitamin B31.9 mg
Vitamin C54.1 mg
Folic Acid18.6 mcg
Calcium432.2 mg
Iron3.1 mg
Magnesium60.3 mg
Phosphorus345.3 mg
Sodium16 mg
Potassium244.2 mg
Zinc0.7 mg
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Reviews

Paneer Tikka Kathi Rolls
 on 31 Jan 14 10:29 AM
5

I love making this healthy roll. all I do is make the roti with whole wheat flour. yum.