Paneer Kathi Roll | High Protein Veg Roll | Street Food Style

Steps

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1. 1
   In a bowl, combine 1 cup fresh curd with turmeric powder, Kashmiri chilli powder, cumin powder, coriander powder, garam masala powder, salt, and pepper. Add lemon juice and oil, then mix until well combined.
   ▶ ≈0:29
2. 2
   Add 200g of fresh paneer cut into pieces to the marinade and mix well, ensuring all pieces are evenly coated. Let marinate for 15–20 minutes.
   ▶ ≈1:08
3. 3
   In a wide bowl, combine wheat flour and all-purpose flour. Add salt and ghee, then gradually add water while mixing to form a soft dough.
   ▶ ≈1:29
4. 4
   Lightly rub a little ghee over the dough surface, cover the bowl, and let it rest for about 15 minutes.
   ▶ ≈2:13
5. 5
   In a pan, add ghee and the marinated paneer with its marinade. Cook over medium heat. Add thinly sliced onion, capsicum, and tomato. Gently mix until combined, being careful not to overcook the vegetables so they retain their crunch.
   ▶ ≈2:26
6. 6
   Divide the dough into equal-sized balls. On a floured surface, roll each ball thin, then fold it into pleats to create layers. Roll it out again into a thin roti. Repeat for all dough balls.
   ▶ ≈3:20
7. 7
   In a blender, combine fresh mint leaves, coriander leaves with stalks, chopped green chilli, chopped ginger, lemon juice, black salt, cumin powder, and curd. Add a little water and blend to a fine chutney consistency. Transfer to a small cup and set aside.
   ▶ ≈4:19
8. 8
   Heat a tawa or griddle until hot. Place a roti on it and cook on one side until it begins to puff, then flip. Once brown spots appear on both sides, add a little oil or ghee. Transfer to a plate and repeat with remaining rotis.
   ▶ ≈5:09
9. 9
   Place a cooked roti on a clean surface. Spread 1 teaspoon of coriander-mint chutney on it. Add a generous portion of paneer filling. Top with another teaspoon of chutney. Roll it up using butter paper as an aid if desired, and enjoy.
   ▶ ≈5:40