PANEER TIKKA ROLL

Yes, it's Paneer Tikka Roll, which is absolutely delicious as the filling is topped on Malabar Parotha, which is made from APF and too much of oil is used to make it crispy & Flaky. So it's utterly yummilicous Mint dip is spread on the paratha and it is topped with Paneer filling, later on rolled & relished without any guilt .

YouTube link:

https://youtube.com/shorts/zMbi6jF4ld4?si=ZqJ_xQ1sIqijJ9yM

Ingredients:

For Paneer Tikka Filling:

· Capsicum, Onion, Tomato - 1 each (Diced)

· Paneer - 200g

· Besan – 1 tbsp

· Mustard Oil - 1 tbsp

· Ginger - ½ inch

· Garlic - 4 cloves

· Kashmiri Red Chilli Powder - 1 ½ tsp

· Garam Masala - ½ tsp

· Jeera Powder - ½ tsp

· Black Salt - ½ tsp

· Kasoori methi - ½ tsp

· Chat Masala - 1 tsp

· Curd – 4 tbsp

· Salt to taste

· Water - 1/3 cup

For Malabar Paratha

· 2 cup Refined flour

· 3 tbsp Oil

· Salt to taste

· 1/2 tsp Refined flour for rolling

· 3 tbsp Ghee

For Assembling Paneer Tikka Rolls

· Malabar Parathas - 4

· Mint Dip - 1 tbsp each for 4 rolls (Add fresh green chutney to the whisked curd)

OR u can add Mayonnaise to the fresh green chutney

· Paneer Tikka Filling

· Finely chopped onions

· Coriander leaves

Method:

For Paneer Tikka Filling:

· Heat 1 tbsp oil and cook besan till it is aromatic.Turn off the heat.

· Add Garam Masala, Jeera Powder, Black Salt, Kasoori methi, Chat Masala.

· Turn on the flame and stir for 1 minute. Now add chopped Ginger, Garlic & salt. Stir for 30 seconds. Now add Curd and stir immediately.

· Now add Capsicum, Onion, Tomato, Paneer and stir it on high flame. Cook for 3-4 mins. Now add Water and let it cook for 3-4 minutes.

· Paneer Tikka filling is ready.

For Malabar Paratha:

· Make a soft dough using refined flour, oil and salt. Rest it for 10 mins.

· Take a portion from the refined flour dough and roll it as thin as possible, now apply oil, some refined flour and fold it like a fan.

· Then roll it from one end to another and tuck in the last part in so it does not open. Repeat this process with the rest of the dough and keep aside covered by a wet cloth for 5 minutes. After resting, roll it into a roti and roast it on a hot flat pan. Once half cooked apply some oil and cook it from both sides until golden brown. Keep aside for further use.

· Alternatively, you can also replace these Malabar Parathas with Chapatis.

For Assembling Paneer Tikka Rolls

Take one paratha and apply Mint Dip on the lower part then place the paneer tikka filling, chopped onions, fresh Coriander leaves and then roll it up. Serve immediately.