Rolled up into chappatis, paneer tikkas transform into a wholesome meal that can be had at home, carried in a tiffin box or had on-the-go while rushing to office!
Paneer Tikka Kathi Rolls recipe - How to make Paneer Tikka Kathi Rolls
Main Procedure
For the rotis- Sieve the flour, salt, cornflour and soda bicarb.
- Rub in the butter and make a dough by adding enough milk or water.
- Knead very well, cover and keep aside for ½ hour.
- Knead once again and divide into 9 portions.
- Roll each portion as thinly as possible. Cook lightly on a tava (griddle) and keep aside.
- Divide the paneer tikka filling into 9 equal portions.
- Spread one portion of the filling in the centre of each roti and roll up tightly.
- When you want to serve, cook the rolls on a hot tava (griddle) using oil.
- Cut into 50 mm. (2") long pieces and serve hot.
Nutrient values per roll
| Energy | 163 cal |
| Protein | 3.7 g |
| Carbohydrates | 20.4 g |
| Fiber | 0.3 g |
| Fat | 7.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 114.6 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 4.6 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 38.3 mg |
| Iron | 0.8 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.5 mg |
| Potassium | 45.1 mg |
| Zinc | 0.2 mg |