Paneer Tikka Kathi Rolls recipe - How to make Paneer Tikka Kathi Rolls
Main Procedure
For the paneer tikkas- Combine the curds, dry ginger power, chilli powder, kasuri methi, garam masala, plain flour, coriander, salt and 1 tbsp of oil and mix well to prepare a marinade.
- Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.
- Heat 1 tbsp of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.
How to proceed- Mix the cabbage, mint and salt together.
- Apply 1 tbsp of green chutney on each chapati.
- Spread the cabbage mixture equally on each chapati.
- Put the paneer tikka filling equally in the centre of each chapatis and roll up tightly.
- When you want to serve, cook the rolls on a hot tava (griddle) using little oil.
- Cut into 50 mm. (2") long pieces.
- Serve hot.
- Chutney should be thick and not watery.
Nutrient values per serving
| Energy | 312 cal |
| Protein | 8.5 g |
| Carbohydrates | 21.3 g |
| Fiber | 1.2 g |
| Fat | 21.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 636.1 mcg |
| Vitamin B1 | -0.3 mg |
| Vitamin B2 | -0.3 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 22 mg |
| Folic Acid | 16 mcg |
| Calcium | 236.5 mg |
| Iron | 2.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 7.4 mg |
| Potassium | 75.2 mg |
| Zinc | 0.4 mg |