Paneer Tikka Kathi Roll | Kathi Rolls | Paneer Tikka Wrap | Paneer Tikka Stove Top Method

Kathi Rolls can be made with ease and it is a hit among kids and grown ups as well. I personally love chicken tikka wrap than paneer wraps, but still the juicy paneer cubes inside those soft wraps should definitely be complemented. Paneer tikka wraps are prepared either with paneer tikka starter or paneer tikka masala, I like the masala version but still I wanted to share the basic version here. Soon I will be posting the masala wraps recipe too. This will perfectly fit as a lunch box recipe and also as a snack, just serve with some mint chutney (click here for recipe) and the flavors will be enough to mesmerize and satisfy you. Recently I have posted Paneer tikka recipe using oven, so here today, I've discussed the stove top method, you can follow any of the method and prepare the kathi rolls. I personally prefer the stove top method as it is easier and consumes very little time. Still the oven method provides a better recipe closer to the tandoori style, you can choose any method according to your convenience. Either way you will have a great recipe to taste.

INGREDIENTS

Makes 2 to 3 Kathi Rolls
Total Preparation Time - 45 to 60 minutes 

1. Paneer - 10 small cubes 
2. Onion - Few pieces (Chopped into squares and some extra slices)
3. Tomato - Few pieces (Chopped into squares) 
4. Capsicum - Few pieces (Chopped into squares)
5. Thick Curd / Hung Curd - 3 tablespoons 
6. Ginger-Garlic paste - 1/4 tsp 
7. Tandoori masala powder - 1/2 tsp (Click here for home-made tandoori powder recipe)
8. Red chilli powder - 1 tsp 
9. Lemon juice - As needed
10. Kasoori Methi / Dry Fenugreek leaves - 2 pinches 
11. Chat Masala - For Sprinkling (As required) 
12. Salt - As per taste 
13. Oil - As required (preferably mustard oil or sunflower oil)

For Making Chapati 

Makes 2 to 3 chapatis

1. Wheat flour - 1 cup (You can use All purpose flour too or 1:1 ratio of wheat and maida)
2. Salt - As needed 
3. Warm water - As needed
4. Ghee - 2 teaspoons + some for cooking chapatis

Extras you will need

1. Aluminium foil / Butter paper / Tissue paper
2. Toothpicks - As needed

 

PREPARATION METHOD

Prepare Paneer Tikka using an oven as in the recipe here. If you do not own an oven follow the stove top method that I have discussed below. I have discussed the method elaborately, in short marinate paneer, prepare chapatis, prepare paneer tikka, pack them in chapati, as rolls. Serve!!

MARINATE PANEER

• To a bowl add thick curd, red chilli powder, tandoori masala powder, salt, ginger garlic paste, kasoori methi, 1 tsp lemon juice, 1/2 tsp chat masala and mix well. (If your mixture is runny add a teaspoon of besan flour or corn flour) 
• Add paneer cubes, onion pieces, capsicum pieces tomato pieces, to this marinade and mix well with your fingers. 
• Keep this marinated mixture in refrigerator for 15 to 30 minutes. Meanwhile, prepare the chapatis. 

PREPARE CHAPATIS

• Take a mixing bowl, add flour, salt, 2 tsp ghee and mix well. Then add warm water little by little and knead the into a soft dough. 

• Knead really well for atleast 5 to 7 minutes. Then cover the bowl with a wet cloth or with a lid and set aside for 15 to 30 minutes. 
• Then take the dough and knead again, pinch out equal portions from the dough and roll them into smooth balls. 

• Dust a pastry board or chapati board with little flour and place a ball on it. Flatten it with your palms and roll using a rolling pin into a chapati. See that your chapati is not too thin nor too thick. 
• Do the same with the rest of the balls.
• Now heat a dosa pan or nonstick tawa and when it is hot enough place chapati on it. Cook for a few seconds and flip the chapati using a flat spatula or spoon. Now cook the other side on high flame until there are light brown patches. 

• Now spread some ghee on sides and flip the chapati again, cook the other side until there are patches. Do not cook for longer time, it will make the chapati tough and dry. (And see that you do not cook on a low flame, cook on high flame for not more than a minute on both sides. Your tawa should be hot enough.)
• Take the chapati out and place inside hot packs or wrap witha clean towel so that it stays warm and soft. Do the same with the rest and stack them one above the other in the hot pack or in a towel. 

PANEER TIKKA ON STOVE TOP

• Now place a tawa on flame and spread some oil, (use a nonstick pan preferably). When the pan turns hot, place the marinated paneer pieces, tomato pieces, onion pieces and capsicum pieces and roast them for a few minutes. Flip sides by gently tossing the pan or turning them with a flat spoon, spread some more oil and roast on high flame for a minute until all the sides are roasted and reddish in color. This will not take more than 4 to 5 minutes. Do not cook paneer for long else it will turn rubbery. 
• When done remove from flame and start packing the Paneer tikka in chapatis immediately. 

MAKING KATHI ROLLS

• See that you have the sliced onions, chat masala and lemon juice ready by your side before packing the rolls. 
• Take a chapathi (if it is not hot, slightly reheat it on high flame for few seconds) place on a plate, then spoon some of the prepared paneer tikka in the center of the chapati. 
• Then top with some sliced or chopped onions, sprinkle chat masala, drizzle lemon juice. Fold the bottom of the chapati and roll the sides. Pack tightly. (Folding the bottom of the chapati will prevent the paneer filling from falling down while holding and eating the kathi roll, you can instead just wrap a tissue paper or aluminium foil or even a butter paper around and serve it)

• Wrap with a foil or tissue paper at one end of the rolls, or just insert a toothpick in the center of rolls and serve immediately. See that you cover the bottom else the paneer filling will fall out. 
• Serve immediately with mint chutney. 

TIP 1: You can spread some mint chutney and then fill chapati with paneer tikka. 

TIP 2: Just be careful not to overcook paneer and chapati. If you find toasting the paneer and vegetables difficult, then just saute in a frying pan, the whole marinade mixture with enough oil. 

TIP 3: If you are a vegan, replace paneer with tofu. 

TIP 4: You can serve as a whole roll or cut rolls into smaller pieces insert toothpicks and serve. 

TIP 5: You can use all purpose flour instead of wheat flour, your chapatis will be softer. Or you can substitute half of the flour with all purpose flour too. 

TIP 6: If you want a smoky flavor then insert the prepared paneer tikka, capsicum and onions in a skewer and show in direct flame for a few seconds and then use for filling the rolls.

Tasty and flavorful Paneer tikka Kathi roll is now ready!! Serve with mint chutney or ketchup!!