Paneer Kati Roll

Paneer Kati Roll is a very good delicious evening snack. Kati Roll comes in a large number of variants. The innovations tend to be in two areas — the fillings or the wrap. Common variants on the filling are egg, potato, paneer, mixed vegetables and curried chicken or mutton. The wraps can be either tortilla/chapathis or any other variants.

Here goes the the recipe of Paneer Kati Roll.

Ingredients for roll filling

3/4 cup crumbled or grated Paneer

2 tablespoons finely chopped Coriander Leaves

1 medium Onion, finely chopped

1 Green Chill, finely chopped

1/2 teaspoon Ginger-Garlic Paste

1/2 teaspoon Cumin Seeds

1/2 teaspoon Garam Masala

1/2 teaspoon Red Chilli Powder

1 teaspoon Coriander Powder

2 teaspoons Tomato ketchup

Salt

1 teaspoon Oil

Chapathis/Tortillas - for the roll

Method

Heat 1-teaspoon oil in a small pan on low heat. Add cumin seeds; when they start to crackle, add finely chopped onion and sauté until it turns light brown. Add ginger-garlic paste and sauté for 30 seconds.

Add red chilli powder, coriander powder, garam masala, tomato ketch up, coriander leaves and green chilli; mix well

Remove pan from flame and add crumbled paneer and salt to taste, mix well. Filling for roll is ready; divide it into 4 equal portions.

At the time of serving, take one chapati (previously cooked) to a plate and spread 1-teaspoon (or to taste) tomato sauce evenly over it. Put one portion of filling in the center and spread it lengthwise. SDprinke some grated cheese over it and wrap chapati tightly around stuffing to make a long cylindrical roll

Heat tava on medium flame and grease it with 1-teaspoon oil. Cook paneer stuffed chapati wrap for 20-30 seconds on all sides (to reheat paneer masala stuffed inside the roll) and transfer it to a serving plate. Cook remaining rolls.

#appetizer