Ingredients
Difficulty : Easy
Serves : 4
Cooking Steps
- 1In a bowl, combine curd, salt, turmeric powder, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala, chaat masala, and ginger powder. Mix well.
- 2Add the paneer cubes and mix well. Add the kasuri methi and oil, then gently toss until the paneer is evenly coated with the marinade. Cover and marinate for 30 minutes.
- 3Heat oil in a pan. Add chopped garlic, chopped green chillies, and sliced onion. Sauté until the onion turns soft.
- 4Add the chopped tomato (without seeds) and sliced capsicum. Cook for 2–3 minutes.
- 5Add the marinated paneer and cook on medium heat until the masala thickens and coats the paneer well. Stir gently to avoid breaking the paneer cubes.
- 6Add chopped coriander leaves and switch off the flame.
- 7In a bowl, combine the maida, salt, sugar, and baking powder. Add the milk and mix well. Gradually add a little water and knead into a soft, smooth dough. Cover the dough and let it rest for 30–40 minutes.
- 8Divide the dough into equal-sized balls. Roll each ball into a thin circle, apply ghee, dust with maida, fold into layers, and roll again into a paratha.
- 9Cook the parathas on a hot tawa with a little oil until golden brown and cooked on both sides. Repeat the same process for the remaining parathas.
- 10Place a paratha on a sheet of butter paper. Spread green chutney over it.
- 11Add the prepared paneer filling in the center. Top with sliced onions, tomato ketchup, and a sprinkle of chaat masala.
- 12Roll the paratha tightly, wrap it with butter paper, and serve hot.
- 13Delicious Paneer Kathi Roll is ready to serve!
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