Paneer Kathi Roll
Ingredients
- 400 gpaneer (in 2cm cubes)
- 100 gyogurt Indian (plain)
- 4 pcSoft tortilla (for filling), made from corn (plain)
- 1 pcRed onion (finely sliced)
- 1 pcGreen bell pepper (in thin strips)
- 1 pcRed bell pepper (in thin strips)
- 2 pcGarlic (minced)
- 1 tspGinger powder
- 0.5 tspTurmeric powder
- 1 tspHot pepper en poudre
- 1 tspgaram masala
- 2 tbspSunflower oil
- 0.5 pcFresh cilantro (chopped)
- 1 tbspLime juice
- 1 pinchGray sea salt
- 1 tspChaat Masala
Method
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.
- 1
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
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
In the same pan, toss in the sliced red onions and peppers. Sauté quickly: they should lose their bitterness but remain crunchy.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Store the filling and breads separately. Reheat the paneer in a pan to restore its crispness.
