Paneer Kati Roll – Spicy Juicy Street Food!
I just love street foods, well, who doesn’t? so, when the lockdown started, and on top of that, having a kid, meant that, we had to be extra carefully in what we do! Especially when it came to food and food products- in other terms, a big NO to outside (street) food. And that, lead to, me preparing one of my most favorite street food – the Paneer Kati roll!
After a few trials, I hit the jackpot. This recipe is quite simple, and at the same time delicious. The process involves 3 steps – marinating and frying the paneer, preparing the roti and finally, the roll itself. I also made a chicken kati roll, which I will soon be uploading! Without further ado, lets jump right into the recipe!
Ingredients:
For The Paneer
PANEER – 200GM CUBED
CORIANDER POWDER – 1 TBSP
RED CHILLI POWDER – 1 TBSP
TURMERIC POWDER – ¼ TSP
PEPPER POWDER – 1 TSP
GARAM MASALA POWDER – 1 TSP
FENNEL SEEDS POWDER – 1/2 TSP
JEERA POWDER – 1/2 TSP
SALT – TO TASTE
GINGER GARLIC PASTE – 2 TBSP
CURD / PLAN YOGURT – 2 TBSP
OIL – 1 TBSP (For Frying)
For The Roti
MAIDA FLOUR – 1/4 CUP
SALT – TO TASTE
OIL – 2 TSP
For The Sauce
CURD / PLAIN YOGURT – 1/4 CUP
TOMATO SAUCE – 2 TSP
SUGAR – 1 TSP
SALT – TO TASTE
And Finally the Roll
ONION – 1 No THINLY SLICED
CABBAGE – 1/4 CUP THINLY SLICED
LEMON – A FEW DROPS
The method:
Let’s start with Marinating the Paneer:
-
In a bowl, add
- 1 tbsp of CORIANDER POWDER
- 1 tbsp of RED CHILLI POWDER
- 1/4 tsp of TURMERIC POWDER
- 1 tsp of PEPPER POWDER
- 1 tsp of GARAM MASALA POWDER
- 1/2 tsp of FENNEL SEEDS POWDER
- ½ tsp of JEERA POWDER
- SALT to taste
- 2 tbsp of GINGER GARLIC PASTE
- 2 tbsp of PLAIN YOGURT / CURD
- Mix all the ingredients well.
- Wash and clean 200 gms of PANEER and cut it into small cubes.
- Add the PANEER CUBES, to the marinate and allow it to marinate for 15 – 20 minutes.
In the meantime, let us prepare the dough:
- Take 1/4 cup of MAIDA FLOUR, in a bowl.
- To that, add 1/4 tsp of SALT and 1 tsp of OIL
- Mix well, and start kneading the dough. Add a maximum of 1/8 cup of water in parts.
- The dough should be nice and soft, but it should not be sticky.
- Let it rest for 5 minutes.
Now, the Sauce for the Kati roll:
- To 1/4 cup of CURD, add 2 tbsp of TOMATO SAUCE.
-
To that, add
- 1 tsp of JEERA POWDER
- 1 tsp of SUGAR
- And SALT to taste.
- Mix it well together and set it aside.
Next, we have to make the Roti:
- Take the rested dough, and knead on the rolling board for a minute.
- Portion the dough into small lemon sized balls, you will get 6 – 8 balls.
- Dust your rolling board generously with dry flour and roll the dough into very thin sheets.
- Heat the dosa pan and fry the rotis on both sides.
- Add ½ tsp of OIL on either side. The roti will puff up beautifully.
- Fry all the rotis similarly, and set it aside.
Now, it’s time for the Frying the Paneer:
- Heat your dosa pan or a grill pan.
- Spread 1 tbsp of OIL, you can also substitute with Ghee or Butter.
- Add the marinated PANEER CUBES one by one.
- Flip and fry on all sides, till the cubes turn brown. Set it aside.
Finally, Let’s start rolling:
- Take the fried Roti
- Spread 1 tbsp of the prepared kati roll sauce (Curd Tomato Sauce Mixture).
- Add 6 – 8 PANEER cubes.
- Top it with a Handful of Thinly Sliced Onions and Cabbages. The crunchiness of the raw sliced onions and cabbages adds a lot of texture to the roll.
- Finally squeeze a few drops of lemon and start rolling.
- Once you have tightly rolled, tuck it on one side. And that is it, spicy juicy Paneer Kati Roll is Ready… Enjoy!
The method (with Images):
Let’s start with Marinating the Paneer:
-
In a bowl, add
- 1 tbsp of CORIANDER POWDER
- 1 tbsp of RED CHILLI POWDER
- 1/4 tsp of TURMERIC POWDER
- 1 tsp of PEPPER POWDER
- 1 tsp of GARAM MASALA POWDER
- 1/2 tsp of FENNEL SEEDS POWDER
- ½ tsp of JEERA POWDER
- SALT to taste
- 2 tbsp of GINGER GARLIC PASTE
- 2 tbsp of PLAIN YOGURT / CURD
- Mix all the ingredients well.
- Wash and clean 200 gms of PANEER and cut it into small cubes.
- Add the PANEER CUBES, to the marinate and allow it to marinate for 15 – 20 minutes.
In the meantime, let us prepare the dough:
- Take 1/4 cup of MAIDA FLOUR, in a bowl.
- To that, add 1/4 tsp of SALT and 1 tsp of OIL.
- Mix well, and start kneading the dough. Add a maximum of 1/8 cup of water in parts.
- The dough should be nice and soft, but it should not be sticky.
- Let it rest for 5 minutes.
Now, the Sauce for the Kati roll:
- To 1/4 cup of CURD, add 2 tbsp of TOMATO SAUCE.
-
To that, add
- 1 tsp of JEERA POWDER
- 1 tsp of SUGAR
- And SALT to taste.
- Mix it well together and set it aside.
Next, we have to make the Roti:
- Take the rested dough, and knead on the rolling board for a minute.
- Portion the dough into small lemon sized balls, you will get 6 – 8 balls.
- Dust your rolling board generously with dry flour and roll the dough into very thin sheets.
- Heat the dosa pan and fry the rotis on both sides.
- Add ½ tsp of OIL on either side. The roti will puff up beautifully.
- Fry all the rotis similarly, and set it aside.
Now, it’s time for the Frying the Paneer:
- Heat your dosa pan or a grill pan.
- Spread 1 tbsp of OIL, you can also substitute with Ghee or Butter.
- Add the marinated PANEER CUBES one by one.
- Flip and fry on all sides, till the cubes turn brown. Set it aside.
Finally, Let’s start rolling:
- Take the fried Roti.
- Spread 1 tbsp of the prepared kati roll sauce (Curd Tomato Sauce Mixture).
- Add 6 – 8 PANEER cubes.
- Top it with a Handful of Thinly Sliced Onions and Cabbages. The crunchiness of the raw sliced onions and cabbages adds a lot of texture to the roll.
- Finally squeeze a few drops of lemon and start rolling.
- Once you have tightly rolled, tuck it on one side. And that is it, spicy juicy Paneer Kati Roll is Ready… Enjoy!
Now, this may not be the authentic way of preparing the kati roll, but, I bet the taste is a 100% match to the original. Don’t believe me, please do give it a try yourself and let me know your comments! And do follow this page for more yummy and authentic recipes. Happy Cooking J
