During the days that I was working in an MNC in Delhi, ordering food from outside used to be a common practise, especially if it is a Friday. The food joints from where we would order used to be some of our favorites. They had their own unique flavors. One of it used to be Nizam’s, which was knows for its Kattie rolls. If you are a Delhite then it is unlikely you would not have heard about Nizam’s. Their rolls were simple mouth-watering and filling too.
When I went to Kolkata to visit my sister, I encountered Kolkata Rolls and I was surprised at how different it tasted from that of Nizam’s.
It was here that my attempt to make the perfect rolls at home started. It took me some time to perfect it and I started off with plain egg rolls and slowly graduated to other varieties.
Paneer Tikka Roll Recipe is one of my favorites of all these varieties. It is wheat flour or maida rotis/flatbread, stuffed and rolled with Paneer Tikka fillings. And that should give you a flavor of the recipe and the method of preparation.
The most difficult part in this will be making the Paneer Tikka fillings, if at all you want to call it “Difficult”. Else it is very simple.
So let us get onto the recipe.
- Paneer cubes - 1 cup
- Green Bell Pepper capsicum - 1/2 cup , (thinly sliced)
- Tomato - 1/3 cup cut into 1-inch chunks (optional)
- Onion - 1 (thinly sliced)
- Thick Curd - 1/4 cup whisked
- Ginger-Garlic Paste - 1/2 teaspoon
- Corn Flour or Gram Flour/besan - 1/4 teaspoon
- Garam Masala Powder - 1/8 teaspoon
- Red Chilli Powder - 1/2 teaspoon
- Kasuri Methi dried fenugreek leaves - 1/2 teaspoon
- Coriander Powder - 1 teaspoon
- Lemon Juice - 1 teaspoon
- Oil - 1 tablespoon
- Salt - as per the taste
For Chapati Wrap:
- Whole Wheat Flour - 1 cup
- Oil - 2 teaspoons + extra for shallow frying
- Milk or Water
- Chaat Masala Powder - 1/4 teaspoon
- Tomato Ketchup - 3 tablespoons optional
- Mint Chutney - 1/4 cup optional
- In a large mixing bowl add thick curd, corn flour, ginger-garlic paste, red chilli powder, garam masala powder, kasuri methi, coriander powder, chaat masala powder and salt.
- Mix all the ingredients togeather and prepare a marinade.
- Now add paneer cubes, capsicum, tomato and onion to it.
- Mix gently so that the paneer cubes, capsicum, tomato and onion are well coated with the marinade.
- Cover them with a lid and place them in the refrigerator for about 15-20 minutes.
- Now heat 1 tbsp oil in a non-stick pan.
- Saute marinated capsicum, paneer, onion and tomato for about 5 to 7 minutes over medium flame, stirring in between.
- Turn off the flame.
- Now pour lemon juice in it and mix well.
- So the Paneer tikka stuffing is ready.
- You can divide it into 8 portions and set aside.
Method to make Chapati Wrap:
- In a bowl combine whole-wheat flour, oil and salt.
- Add milk or water as per required and knead smooth dough similar to chapati or paratha dough.
- Cover it with clean muslin cloth and set aside for about 15-20 minutes.
- Now divide dough into 8 equal portions and give them a round shape like ball.
- Coat each ball with dry flour and roll out using rolling pin, on rolling board into thin circular chapati.
- Lightly cook both sides of chapati on tava. (Ensure that it is not over-cooked, as we have to cook it again after filling).
How to make Paneer Tikka Roll:
- Now just before serving heat tava on low flame and grease with a dollop of butter or oil whatever you prefer (I prefer using butter as it tastes great)
- Now place one chapati on tava/skillet and spread 1 teaspoon green mint chutney and tomato ketchup on top side of it.
- Put one portion of filling in the center and spread it lengthwise.
- Wrap it tightly with chapati and make a roll.
- Ensure that the flame is low during this process, else chapati may burn.(to avoid your roll from getting burnt you can simply heat chapati and place it on a clean dry surface and then arrange the prepared paneer and vegetable filling.
- Now Cook paneer tikka stuffed roll for 10-20 seconds on all sides and transfer it to a serving plate. Do the same for the remaining rolls.
- Serve hot with mint chutney and vegetable salad.
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