Paneer- Capsicum Kati Roll
Paneer Recipes, Rolls, Snacks Recipes, Vegetarian Recipes

Paneer- Capsicum Kati Roll

Paneer- Capsicum Kati Roll

Everyone loves Kati Roll. Kolkata’s own Frankie is ruling the taste buds of all the Indians. Rolls are the best option for a breakfast/lunch/Snack/ dinner on the go. This is great recipe for tiffin box too.

Ingredients:

Green chutney

Coriander leaves- ½ cup

Pudina leaves / Mint leaves- ½ cup

Garlic- 4 cloves

Green chilli- 1 (seeded)

Ginger- 1 inch piece

Curd- 2 tblspn

Lemon juice- 1 tsp

Dough

All purpose flour/ Maida- 1 ½ + ½  cup (for rolling)

Atta- 1 cup

Potato- 1 (medium, boiled)

Oil- 1 tsp

Salt- As per requirement

Water- 1 ½ cup

Egg- 1

Filling

Capsicum- 1 large (cubed)

Tomato- 1 medium (Cubed)

Paneer/ Cottage cheese- 200 gm (cubed)

Onion- 1 (medium cubed/ sliced)

Green chilli- 1 (finely chopped)

Coriander powder- 1tsp

Garam Masala powder- 1 ½ tsp

Chilli powder- 1 tsp

Turmeric powder- ½ tsp

Ginger-garlic paste- 1 tbsp

Tomato Ketchup- 1 tbsp

 

Method

Mix all the ingredients given under ‘Dough’ and set aside. Grind mint leaves, coriander leaves, garlic, ginger, green chilli and mix curd and lemon juice in the mixture and set aside. Heat oil in pan; add onion. Once onion turns translucent, add ginger garlic paste. Once the raw smell fades, add garam masala powder, coriander powder, chilli powder and turmeric powder. Saute well. Add tomatoes and salt and saute still tomatoes turn mushy. Add capsicum and saute well. Remember to keep the flame high to ensure that the capsicum turns crispy. Add paneer cubes and mix well. Reduce the flame to medium. Add tomato ketchup; mix well and cover the kadai with a lid to infuse the flavour. Please note that paneer does not take much time to cook. You may keep the lid on for maximum 2 minutes.

Now, the filling is ready. Set it aside. Divide the dough into 6 equal balls. Roll them to the shape of rotis of 8 cm diameter each. Please note to add maida intermittently while rolling the dough. Beat an egg. Spread a teaspoon of egg on the roti. Heat few drops of oil on tawa and roast the roti. Place the roti on a plate (egg side up). Spread a teaspoon of green chutney on it. Place the filling across the roti and roll it. 

Paneer- Capsicum Kati Roll is ready to be served. Serve as it is or with some tomato ketchup.

Pictorial

Paneer- Capsicum Kati Roll

Mix all the ingredients given under ‘Dough’ and set aside.

Grind mint leaves, coriander leaves, garlic, ginger, green chilli and mix curd and lemon juice in the mixture and set aside.

Heat oil in pan and add onion.

Paneer- Capsicum Kati Roll

Add ginger garlic paste

Paneer- Capsicum Kati Roll

Once the raw smell fades, add garam masala powder, coriander powder, chilli powder and turmeric powder. Saute well.

Paneer- Capsicum Kati Roll

Add tomatoes and salt and saute still tomatoes turn mushy.

Paneer- Capsicum Kati Roll

Add capsicum and saute on high flame for a minute or two

Paneer- Capsicum Kati Roll

Keep the flame low, add paneer cubes and mix well.

Add tomato ketchup, mix well and cover the pan with a lid. Filling done!

Roll the dough and spread egg mixture on one side.

Heat few drops of oil on tawa and roast the roti.

Place the roti on a plate (egg side up). Spread a teaspoon of green chutney on it. Place the filling across the roti and roll it.

Paneer- Capsicum Kati Roll

Rolled and ready to be placed.

Paneer- Capsicum Kati Roll

Paneer- Capsicum Kati Roll is ready to be served. Serve as it is or with some tomato ketchup.

Tip- You may place some thinly sliced onion also on top of the filling before rolling.

 

Happy cooking!

2 thoughts on “Paneer- Capsicum Kati Roll”

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