Paneer Kathi Roll

Golden paneer cubes with a soft center, wrapped in a warm flatbread. The heat of toasted spices is balanced by fresh coriander and the crunch of red onions.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 568
• Protein: 27 g
• Carbs: 41 g
• Fat: 33 g

Ingredients

• 400 g paneer ( in 2cm cubes )
• 100 g yogurt Indian ( plain )
• 4 piece Soft tortilla (for filling), made from corn ( plain )
• 1 piece Red onion ( finely sliced )
• 1 piece Green bell pepper ( in thin strips )
• 1 piece Red bell pepper ( in thin strips )
• 2 piece Garlic ( minced )
• 1 tsp Ginger powder
• 0.5 tsp Turmeric powder
• 1 tsp Hot pepper en poudre
• 1 tsp garam masala
• 2 tbsp Sunflower oil
• 0.5 piece Fresh cilantro ( chopped )
• 1 tbsp Lime juice
• 1 pinch Gray sea salt
• 1 tsp Chaat Masala

Instructions

1. Paneer marinade

   In a mixing bowl, combine the Indian yogurt, minced garlic, ginger, turmeric, chili powder, and garam masala. Coat the paneer cubes. Let rest so the spices penetrate the cheese.

2. Searing the cheese

   Heat the sunflower oil in a pan. Sear the paneer over high heat until a golden and firm crust forms on each side. Keep warm.

3. Sautéing the vegetables

   In the same pan, toss in the sliced red onions and peppers. Sauté quickly: they should lose their bitterness but remain crunchy.

4. Assembly and rolling

   Heat the tortillas in a dry pan. Place a line of paneer and vegetables, sprinkle with chaat masala, add a squeeze of lime juice and chopped coriander. Roll tightly; the bread must hold the filling without tearing.

Chef's tips

• Don't overcook the paneer or it will become rubbery. Aim for a crispy exterior.
• Strain the yogurt if it's too watery so the marinade coats the cheese properly.

Storage

Store the filling and breads separately. Reheat the paneer in a pan to restore its crispness.