Paneer kathi roll
Kolkata's street roll made at home: masala paneer with onion and capsicum, rolled in a soft paratha with green chutney and lemony onions. Mumbai calls it a frankie. For an egg roll, pour a beaten egg over the paratha on the tawa and flip; chicken rolls use the same masala with boneless chicken.
- 55 minTime
- 55 minHands-on
- 4Portions
- 29 gprotein per portion
- 720kcal per portion
Ingredients for 4 portions
- 400 gPaneer, in finger-thick strips
- 3 tbspCurd
- 1 tspKashmiri chilli powder
- 1 mlTurmeric
- 3 mlGaram masala
- 1 tspGinger-garlic paste
- 1 tspChaat masala
- to tasteSalt
- 2 tbspRefined oil, for the filling
- 1Onion, thinly sliced, for the filling
- 1Capsicum, green, in thin strips
- 1Onion, in thin rings, raw
- 1Lemon (nimbu), juice
- 4Green chillies
- 50 gCoriander leaves, leaves and tender stems
- 20 gMint, leaves
- 300 gAtta
- ≈ 180 mlWater, for the dough
- 3 tbspRefined oil, for the parathas
Method
- Knead the atta with the water and a pinch of salt into a soft dough. Cover and let it rest while you make the rest.
- Mix the curd, Kashmiri chilli powder, turmeric, garam masala, ginger-garlic paste, half the chaat masala and a little salt. Coat the paneer strips in it and keep aside.
- Grind the green chutney: coriander leaves, mint, two of the green chillies, the juice of half the lemon, a little salt and 2–3 tablespoons of water, until smooth.
- Finely chop the remaining green chillies and toss them with the onion rings, the rest of the lemon juice, the rest of the chaat masala and a pinch of salt.
- Heat the oil for the filling in a kadai on a high flame. Sauté the sliced onion and capsicum for 2 minutes, add the paneer with its marinade and toss for 3–4 minutes until lightly charred at the edges.
- Divide the dough into 8 balls and roll each out thin, about 20 cm across. Cook the parathas one at a time on a hot tawa, flipping and brushing both sides with a little oil, until golden spots appear. Keep them warm in a cloth.
- Spread green chutney on each warm paratha, lay paneer filling along the middle and top with the lemony onions. Roll up tightly, wrap a piece of paper around the bottom and serve at once.
