Paneer Kati Rolls
Ingredients
- 1 pack of frozen Kawan Chapati
- 3/4 14 oz. paneer block, cut in small rectangles
- 1/2 cup Amul cheese, grated
- 1/2 cup green chutney (recipe coming)
- 1/2 cup tomato ketchup
- 1/2 medium onion, sliced
- 1/2 medium onion, diced
- 1 teaspoon chaat masala
- 1 tablespoon cilantro, chopped finely
- 1/2 medium green pepper, sliced
- 3-4 tablespoons greek yogurt
- 1/2 teaspoon green chilies, diced
- 1/2 teaspoon ginger paste
- 2 gloves of garlic, grated
- 1 tablespoon kasoori methi
- 1 tablespoon MDH shahi paneer masala
-Salt, to taste
Steps
- Mix the greek yogurt (you can strain regular plain yogurt to remove the water if you don't have greek yogurt), green chilies, ginger paste, garlic, kasoori methi, shahi paneer masala, and salt to create a marinade for the paneer.
- Toss the paneer slabs in the marinade until evenly coated. Let the paneer sit in the marinade for at least 30 minutes.
- Grill the coated paneer slabs until golden brown.
- Remove the paneer and sauté the diced onions and sliced green peppers in the same pan, with a little bit more oil.
- Once the diced onions and green peppers are cooked, add back the grilled paneer, along with any leftover marinade.
- Slice the other half of the onion and season with chaat masala and cilantro.
- When you're ready to make the kati rolls, heat up a Kawan chapati on the stove, according to the packet instructions.
- Once the chapati is golden brown, spread a thin layer of both the tomato ketchup and green chutney.
- Place the paneer slabs and sautéd veggies on one half of the chapati and the grated Amul cheese and raw sliced onions on the other half.
- Roll the chapati up and cook until the amul cheese looks melted.
- Enjoy hot!