Paneer Tikka Kathi Roll Video

Paneer Tikka Kathi Roll Video

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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.




Recipe Description for Paneer Tikka Kathi Roll, Malbar Paneer Tikka Roll

Preparation Time: 
Cooking Time: 
Makes 4 rolls
Show me for 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
  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
  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
  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.

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