Spice Up Your Life: Flavourful Paneer Kathi Rolls – A Delight

Craving a street food sensation with a vibrant vegetarian twist? Look no further than these Spicy Paneer Kathi Rolls, packed with flavourful paneer, crisp veggies, and a secret sauce that’ll tantalise your taste buds! Perfect for a quick lunch, satisfying snack, or even a fun party appetiser, these rolls are sure to impress.

Course	Cuisine	Servings	Preparation Time	Cooking Time	Calories
Main Course	Indian Street Food	2	15 minutes	20 minutes	300 per roll

Ingredients:

For the Paneer Filling:

• 250g paneer, cubed
• 1 tbsp lemon juice
• 1 tbsp yogurt (hung curd preferred)
• 1/2 tsp ginger-garlic paste
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder (adjust according to spice preference)
• 1/4 tsp cumin powder
• 1/4 tsp coriander powder
• Salt to taste
• 1 tbsp oil
• 1 small onion, finely chopped
• 1 green bell pepper, finely chopped
• 1/2 tomato, finely chopped
• 1/4 cup chopped coriander leaves

For the Parathas:

• 1 cup whole wheat flour
• 1/2 tsp salt
• 1/4 cup ghee (clarified butter)
• Warm water, as needed

For the Chutney (Optional):

• 1/2 cup green coriander chutney
• 1/4 cup tamarind chutney

Method:

1. Marinate the paneer: In a bowl, combine lemon juice, yogurt, ginger-garlic paste, garam masala, turmeric, red chilli powder, cumin powder, coriander powder, and salt. Add paneer and toss to coat evenly. Marinate for at least 30 minutes.
2. Prepare the parathas: In a large bowl, combine flour and salt. Add ghee and rub it into the flour using your fingertips until it resembles breadcrumbs. Gradually add warm water, kneading until a soft dough forms. Cover and rest for 15 minutes.
3. Divide the dough into 2 equal balls and roll out each ball into a thin circle. Heat a griddle or tawa over medium heat. Place a paratha on the griddle and cook until golden brown spots appear. Flip and cook the other side, brushing with ghee if desired.
4. Cook the paneer: Heat oil in a pan over medium heat. Add onions and cook until softened. Add bell peppers and tomatoes, and cook until slightly softened. Add the marinated paneer and cook, stirring occasionally, until golden brown and cooked through.
5. Assemble the rolls: Spread a dollop of chutney (optional) on each paratha. Top with the paneer filling, and sprinkle with chopped coriander leaves. Roll up tightly and enjoy!

Special notes and enjoyments:

The beauty of these rolls lies in their versatility. Adjust the spice level to your preference, add different vegetables like carrots or peas, or use flavoured parathas for a unique twist. I love the contrasting textures of the soft paratha, crispy veggies, and slightly chewy paneer. The tangy chutney adds an extra layer of flavour, making each bite a delightful explosion. So, ditch the greasy snacks and delve into the world of flavour with these vegetarian gems!

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