Street-Style Paneer Kathi RollVeg

1

In a mixing bowl, combine fresh curd with turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, garam masala, salt, and pepper.

2

Add the juice of half a lemon and a teaspoon of oil. Whisk until the marinade is smooth and well-combined.

3

Add the paneer pieces and coat them thoroughly. Allow the paneer to marinate for 15 to 20 minutes.

4

Once marinated, heat a pan with a small amount of ghee and cook the paneer mixture over medium flame.

5

Add thinly sliced onions, capsicum, and deseeded tomatoes to the pan. Sauté briefly to ensure the vegetables remain crunchy. Once cooked, set the filling aside.

1

In a wide bowl, combine wheat flour (atta) and all-purpose flour (maida).

2

Add salt and ghee to the flour mixture. Gradually add water while kneading to form a soft, pliable dough.

3

Apply a light layer of ghee over the dough, cover, and let it rest for about 15 minutes.

1

In a blender jar, add fresh mint leaves, coriander leaves (with stalks), a green chilli, a piece of ginger, lemon juice, black salt, and cumin powder.

2

Add a tablespoon of fresh curd and a splash of water, then grind into a fine, smooth chutney.

1

Divide the dough into equal portions and roll them into thin circles.

2

Fold each circle into pleats to create layers, then re-roll into a thin, layered roti.

3

Heat a tawa and cook the roti on both sides until light brown spots appear. Apply a little oil or ghee during cooking for extra flavor.

1

Lay a prepared roti on a flat surface.

2

Spread a spoonful of the coriander mint chutney over the center.

3

Place a generous portion of the cooked paneer and vegetable filling on top.

4

Add another teaspoon of chutney over the filling for extra zest.

5

Roll the roti tightly, securing it with butter paper for easier handling, and enjoy your street-style snack!