When eating the same dal and sabzi every single day starts to feel dull, a paneer kathi roll is a great way to shake things up. It is simple enough to make at home with everyday ingredients, yet it tastes just as good as anything from a street food stall. There is no need for a special shopping trip or elaborate cooking skills, just a bit of planning ahead since the dough needs time to rest.
Ingredients for the Dough
2 cups refined flour (maida)
Salt, to taste
2 tablespoons ghee
Water, as needed
Ingredients for the Paneer Filling
2 teaspoons mustard oil
1 teaspoon Kashmiri red chilli powder
Half a teaspoon garam masala
Half a teaspoon black salt
1 teaspoon ginger-garlic paste
1 teaspoon lemon juice
1/3 cup curd
Salt, to taste
250 grams paneer
One onion
One tomato
How to Make Paneer Kathi Roll
Start with the dough. In a bowl, combine the refined flour, salt and ghee, and rub them together well so the ghee coats the flour evenly. Add water little by little while kneading until the dough comes together into a soft, smooth ball. Cover it with a cloth and set it aside for about an hour to rest and firm up.
While the dough rests, prepare the paneer filling. In a separate bowl, whisk the mustard oil with the Kashmiri red chilli powder until well combined. Add the garam masala, ginger-garlic paste, lemon juice, curd and salt to taste, then whisk everything together into a smooth marinade. Cut the paneer into cubes, add it to the marinade, and mix gently so every piece is well coated.
Heat a little oil in a pan and add the marinated paneer cubes, cooking them on high heat for 2 to 3 minutes. Once the marinade dries up and the paneer picks up a nice colour, add the chopped onion and tomato. Saute them only lightly, just enough to soften slightly, and the paneer filling is ready.
After an hour, once the dough has rested, take a portion and roll it out into a thin round using a rolling pin, careful not to make it too thick or too thin. Place a pan on medium heat and cook the flatbread without oil first, pressing it gently on all sides so it cooks evenly. Once partially cooked, add a little oil and continue cooking until one side turns crisp. Spoon the sauteed paneer filling over the cooked flatbread, roll it up, and serve it warm.
