Paneer Taka Tak Roll
Servings - 2 - 3
INGREDIENTS
Yogurt - 345 grams
Gram flour - 30 grams
Red chili - 1/2 teaspoon
Salt - 1 teaspoon
Chaat masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Garam masala - 1/2 teaspoon
Olive oil - 1 tablespoon
Paneer - 350 grams
Oil - 45 milliliters
Oil - 2 tablespoons
Carom seeds - 1 teaspoon
Ginger paste - 1 teaspoon
Onions - 100 grams
Tomato - 130 grams
Turmeric - 1/4 teaspoon
Bell pepper - 240 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Chaat masala - 1 teaspoon
Marinated mixture
Ketchup - 1 tablespoon
Garam masala - 1/2 teaspoon
Coriander - 1 tablespoon
Butter roti
PREPARATION
1. In a mixing bowl, add 345 grams yogurt, 30 grams gram flour, 1/2 teaspoon red chili, 1 teaspoon salt, 1 teaspoon chaat masala, 1 teaspoon dry mango powder, 1/2 teaspoon garam masala, 1 tablespoon olive oil and mix it well.
2. Add 350 grams paneer and mix it well.
3. Marinate for 15 - 20 minutes.
4. Heat 45 milliliters oil in a pan, add the marinated paneer in it and cook until it turns golden brown in color from all sides.
5. Remove it form heat and keep aside.
6. Heat 2 tablespoons oil in a skillet, add 1 teaspoon carom seeds, 1 teaspoon ginger paste and stir for 1 - 2 minutes.
7. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color.
8. Now, add 130 grams tomato and saute until it turns soft and pulpy.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1/4 teaspoon turmeric and stir well.
11. Add 240 grams bell pepper and mix it well.
12. Add 1/2 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon cumin powder, 1/2 teaspoons coriander powder, 1 teaspoon chaat masala and mix it well.
13. Cook for 3 - 5 minutes on medium heat.
14. Then, add the marinated mixture and mix it well.
15. Add 1 tablespoon ketchup and mix it well.
16. Now, add the fried paneer and mix it again.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 1/2 teaspoon garam masala, 1 tablespoon coriander and mix it well.
19. Cook for another 3 - 5 minutes on medium heat.
20. Remove it from heat and keep aside.
21. Take a butter roti and add the prepared paneer on it.
22. Fold it tightly.
23. Cover it with aluminium foil.
24. Serve.
Palak Paneer Kathi Roll
Servings - 2 - 3
INGREDIENTS
Water - 500 milliliters
Spinach - 80 grams
Cold water
Green chili - 1/2 teaspoon
Wheat flour - 200 grams
Cumin - 1/4 teaspoon
Salt - 1/2 teaspoon
Water - 80 milliliters
Oil - 2 teaspoons
Oil - 20 milliliters
Cumin - 1/2 teaspoon
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon
Green chili - 1 teaspoon
Tomato - 85 grams
Salt - 1/4 teaspoon
Red chili - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Water - 50 milliliters
Crumbled paneer - 250 grams
Coriander - 2 tablespoons
Ghee - for brushing
Onions - to taste
Chaat masala - to taste
PREPARATION
1. Heat 500 milliliters water in a pan, add 80 grams spinach and stir well.
2. Bring it to a boil.
3. Remove it from heat and strain the spinach.
4. Transfer the spinach into a bowl filled with cold water.
5. Mix it well and remove it from bowl.
6. Transfer this into a blender, add 1/2 teaspoon green chili and blend it into a smooth puree. Keep aside.
7. In a mixing bowl, add 200 grams wheat flour, 1/4 teaspoon cumin, 1/2 teaspoon salt, blended spinach puree, 80 milliliters water and knead it into a smooth soft dough.
8. Add 2 teaspoons oil and tuck the dough well.
9. Rest the dough for 20 - 25 minutes.
10. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 teaspoon ginger paste, 1 teaspoon garlic paste, 1 teaspoon green chili and stir for 1 - 2 minutes.
11. Then, add 85 grams tomato and saute until it turns soft and pulpy.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon coriander powder, 1/4 teaspoon garam masala and mix it well.
14. Add 50 milliliters water and stir well.
15. Cook for 2 - 3 minutes on medium heat.
16. Now, add 250 grams crumbled paneer and mix it well.
17. Cook for 5 - 7 minutes on medium heat.
18. Add 2 tablespoons coriander and mix it well.
19. Remove it from heat and keep aside.
20. Take a ball from dough and dust it with wheat flour.
21. Flatten it with the help of a rolling pin.
22. Place it on a hot tawa and cook on moderate heat for 2 - 3 minutes. Flip it gently.
23. Brush it with ghee and flip it gently.
24. Also brush the other side of the roti with ghee.
25. Cook on moderate heat for 2 - 3 minutes.
26. Remove it from heat and place it on a wooden board.
27. Add the prepared paneer mixture on it.
28. Top with onions.
29. Sprinkle chaat masala on top of it.
30. Roll it tightly and prick a toothpick in it.
31. Serve.
