Panner Tikka Roll Recipe
Ingredients
For Stuffing:
- 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
- Salt
For Roll:
- Chaat Masala Powder - 1/4 teaspoon
- Tomato Ketchup - 3 tablespoons optional
- Mint Chutney - 1/4 cup optional
Instructions
- 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.
Notes
You can use non stick to cook the paneer and avoid oil.
You can also use all purpose flour/maida to make flatbreads/chapati, but we prefer using whole wheat flour for its health benefits.
If you want you can wrap cooked roll with burger or hotdog serviette or aluminum foil.
To make it more healthy you can use low fat yougurt for the marination and low-fat paneer.