Paneer Kati Roll

I first tasted Kati roll a few years ago in India. After we came to US, I tried to make them at home simply because I could not find them in any restaurant here. One day, while searching for variations for the vegetable filling I normally made, I came across this recipe on Inhouse recipes. It was a great hit with the family and I have been making kati roll in this manner ever since. My Favorite chef Sanjeev Kapoor also has a nice variation if you want to try it. He uses paneer tikka in the kati roll, which tastes divine too. 

This is the way I like to make Kati Rolls (customized to suit my family's palette): 
 
Filling: I used Nanak fried paneer pieces (8 0z), simply because I had them on hand that day. (You can use the normal block of paneer or home-made paneer). Then I marinated them in 1/2 cup beaten yogurt with 1 tsp ginger garlic paste. My kids are not big fans of spicy food, so i left out the spice in the marination. You can add green chilly paste or red chilly powder if you want. 

Then in a separate pan, heat 1 tbsp oil and add 1 tsp ginger garlic paste, 1vertically sliced onion and 2 vertically sliced green peppers. I used the 3 pepper blend from the grocery store for convenience. Then add a pinch of black pepper, 1 tsp red chilli powder, 1 tsp chaat masala and 1 tsp garam masala. Fry everything till its semi soft and then add the marinated paneer pieces. Cook till it gives out a nice aroma and it loses almost all the moisture.  At the end, crush and sprinkle a pinch of kasoori methi. It enhances the taste and add an interesting flavor.

Now coming to the paratha part: Mix 2 cups wheat flour with salt and 1 tsp oil and knead it into a dough. Roll out the parathas and cook them on both sides. I make them a little thicker than usual so that it holds up to all the fillings.

Assembly: Keep the paratha on a plate. Spread some green chutney (grind together 1/2 bunch cilantro, 1/4 the bunch mint leaves, 3 green chillies, 1/4 the cup dry shredded coconut (optional), 1/2 tsp lemon juice and salt to taste). Put the cooked paneer mixture, add shredded cabbage/onion or any other raw veggies you like and roll it. Wrap one end in a parchment paper and an aluminum foil as it helps to keep the wrap in shape. Enjoy this versatile Indian street food!!! What is your favorite street food? Write back in your comments. Till my next post, take care everyone!

This recipe is going to US Masala's Bookmarked recipe Every Tuesday Event - Volume 34, originally started by Priya.