Paneer Kathi Roll

This Paneer roll recipe was an inspiration to me from a snack that I always have when I visit Bombay (now Mumbai). As matter of fact this is the first thing I always have when I land in Mumbai.

My great desire was to master this recipe like this side street vendor "Ayub's" used to make. Not quite the same but very close, and probably much healthier too. So here it is.


Ingredients:

One 14 oz block of Paneer** (in US I use "Raji" brand which is much softer than "nanak" brand)

One large red onion cut in to two halves

One medium Vidalia/yellow onion

One 12 oz pack of Mushrooms

Once pack of Portelbello mushrooms

One green bell pepper

One small yellow/orange bell pepper

One yellow bell pepper

4-6 cloves of garlic

2-4 green chillies

4 table spoon olive oil

4 table spoon of Chunky chat masala

3 table spoon of tandoori masala

3 table spoon of paprika for flavor and color

Juice from 1 fresh lime

One pack of flour tortilla (preferably thin), but you can use any flat bread

One chopped tomatoes and cilantro (0ptional)

Green Mint or coriander chatni (recipe on this blog)

Garlic Chatni (recipe on this blog))

Method:

Preheat the oven to Broil.

Cut paneer in to 1-2 inch cubes or of desired length stripes

Slice bell peppers, mushrooms, 1/2 of red onion and medium yellow onion, place all of them on a baking sheet.

Add Chopped garlic to above.

Sprinkle, chat masala, paprika and tandoori masala to above

Add Olive oil and lemon juice, gently roll all the spices to the veggie and paneer mix, so all the of them are evenly coated with spices.

Broil them in oven for 5 min until slightly brown, but not charred. (paneer should be soft and veggies should be crunchy, if you over broil it, it will be other way around, don't want that)

Take the baking dish out of oven and set aside to cool.

Slice the other half of red onion and chili peppers and mix them keep it aside (not going to cook this)

On a skillet warm up tortilla for 10-20 sec evenly on both sides (should be soft)
Place it on a plate and spread both chatneys on it.

Place broiled paneer and veggies mix on it

Sprinkle with chopped red onion and green chillies mix.

You may add chopped tomatoes or cilantro on it for taste.

Roll it in aluminum foil as sandwich roll and enjoy.


Recipe and Pictures: by Surekha.



** Paneer: Paneer (Hindi: पनीर panīr, from Persian پنير panir) is a fresh cheese common in South Asian cuisine. It is of Indian origin. It is an unaged, acid-set, non-melting farmer cheese or curd cheese made by curdling heated milk with lemon juice or other food acid.

Unlike most cheeses in the world, the making of paneer does not involve rennet as the coagulation agent, thus making it completely lacto-vegetarian and providing a source of protein for vegetarian Hindus.

To prepare paneer at home, food acid (usually lemon juice, vinegar, citric acid or yogurt) is added to hot milk to separate the curds from the whey. The curds are drained in muslin or cheesecloth and the excess water is pressed out. The resulting paneer is dipped in chilled water for 2–3 hours to give it a good texture and appearance.

From this point, the preparation of paneer diverges based on its use and regional variation.

In most cuisines, the curds are wrapped in cloth and placed under a heavy weight, such as a stone slab, for 2–3 hours, and then cut into cubes for use in curries. Pressing for a shorter time (approximately 20 minutes), results in a softer, fluffier cheese which is used in sweet dishes like Rasgulla/Rasmalai etc.

Description of Paneer from: http://en.wikipedia.org/wiki/Paneer