Paneer kathi roll, Paneer tikka wrap, Paneer frankie

Paneer kathi roll/ Paneer tikka roll/ Paneer frankie is one of the handy, easy and delish take out recipe flavored perfect, with right amount of spiciness, crunchiness and a complete mess free recipe. Yes tag this recipe

EASY
QUICK
DELICIOUS
WHOLESOME
MESS FREE
TRAVEL FRIENDLY

Yes it falls under categories that satisfies most of us.

So now back to the recipe. Paneer kathi roll is nothing but a wrap made out of wheat flour call it chapati/ roti with stuffing consisting of paneer, capsicum and onion sauteed with spices and curd in oil after marination. So that is super simple to hear right? Well the preparation is also very simple with all those everyday ingredients at home and the making is also a beginner friendly one. For the below recipe I used different colors of capsicum to make it colorful and flavorful moreover because I had so many colors of capsicum in the refrigerator. So it is optional to use all those colors or the quantity can be substituted with green capsicum/ bell pepper. And also this recipe carries a a chutney/ dip which can be applied to wrap before keeping the stuffing or can be used as dip, in my experience when applied in on wrap it gets soggy and the wrap falls apart after sometime so serve it as dip. So after getting to know so about the kathi roll why wait lets gets to the making!

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Ingredients For wrap

Wheat flour/ Atta – 1 cup
Salt – to taste
Oil – 1 tsp
Water – 1/3 cup (approx)

Ingredients for grinding

Cilantro – ½ cup
Curd – 2 tbsp
Green chilli – 1
Salt – to taste
Cumin seeds – ¼ tsp

Ingredients For stuffing

Paneer – 1 cup (small cubes)
Onion – 1 (small)
Green capsicum – ¼ cup
Red capsicum – ¼ cup
Orange capsicum- ¼ cup
Yellow capsicum – ¼ cup
Ginger garlic paste – ½ tsp
Red chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½ tsp
Garam masala powder – ½ tsp
Salt – to taste
Curd – 4 tbsp
Oil – 1 tbsp

Note

* 1 cup = 160 ml

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How to make Paneer kathi roll with step by step images

In a wide bowl add wheat flour/ atta, salt and oil. Mix well and add water gradually to form a soft dough. Keep the dough aside for 15 to 20 minutes.
In a blender add cilantro, cumin seeds, green chilli, curd and salt. Grind it into fine paste adding very little water. Keep the paste /dip aside.
Meanwhile slice onions, capsicums/ bell pepper thin. Chop paneer into tiny cubes.
Now in another bowl add the chopped veggies, paneer, curd, red chilli powder, coriander powder, garam masala powder, turmeric powder, ginger garlic paste and salt. Mix well and marinate it for 15 minutes.
After 15 minutes, heat oil in a pan, add the marinated mixture and saute well in medium flame. Keep sauteeing till the mixture gets dry and a nice aroma is achieved. This should take about 5 minutes. When done put off the flame and keep it aside.
Now pinch a small portion of dough and roll it into thin and medium sized thin chapati.
Heat a tawa and place the flattened roti on it. Drizzle some oil around it. When brown spots appear flip it to the other side and cook till done. Transfer it to a plate and repeat till all the dough is complete.
Lets take a look at first method. Now place one roti/wrap in a plate, spread little cilantro paste all over the chapati/wrap, then add the paneer stuffing in the center and roll. Secure the lower part of the roll with foil/ butter paper and roll it tight and serve!
Lets take a look at second method. Now place one roti/wrap in a plate, add the paneer stuffing in the center and roll. Secure the lower part of the roll with foil/ butter paper and roll it tight and serve it with dip! You can do it either of the way according to your preference.