Paneer Kaati Rolls

Paneer Kaati Rolls - One for the road.

A burst of flavors, textures, taste, and style, with the convenience of having it on-the-go. Enjoy it for lunch, dinner in front of the TV, or on your road trip.  Carbs, veggies, proteins, and yummy taste - all in one filling meal. You will taste the tangy, spicy, crunchy, soft, and sweet flavors, textures and nutrition, all in this powerhouse of a roll.

Total prep + cooking time is about 30 minutes, but you can make it a less than 15 minute deal by skipping the Paratha making part and using store bought Deep brand flaky paratha or some such.  Works great!

Recipe:

For Parathas:

Whole wheat flour - 2 cups

Salt - to taste

Water - as needed, to knead a medium soft dough

Oil/Ghee - 1 tablespoon.

Knead a medium soft dough using flour, salt oil and warm water. Knead it well, for a few minutes.  Cover the dough and set aside for 10 minutes or more.

Roll the parathas with a rolling pin.  

Heat the griddle on medium heat.  Add a few drops of ghee and put the rolled paratha on the griddle.  As the bubbles start forming on one side, flip the paratha, add some few drops of ghee. Once done on that side, flip it again , add a few drops of ghee.  Remove from heat when the paratha is golden brown, yet soft. Softness is required as that helps make it roll easily for the Kaati rolls, without breaking.

For Filling and Assembling:

Paneer (Indian cottage cheese) - 200 grams

Bell pepper - 1

Onion - 1

Ginger - 1/2 inch piece, juilienned

Cilantro - few sprigs

Salt - to taste

Garam masala - 1/2 teaspoon

Turmeric - 1/8 teaspoon

Black pepper powder - 1/4 teaspoon

Oil - 1 1/2 teaspoon

Asofetida - 1/8 teaspoon

Lemon grass sprigs or Scallion green sprigs (optional) - a few, to tie the rolls

Cabbage - 1/2 cup, shredded

Carrots - 1/2 cup, shredded

Tamarind chutney - 2 tablespoons

Cilantro & Mint chutney - 2 tablespoons

• Cut onion into thin vertical stripes, Bell pepper into vertical stripes, and   paneer into vertical fingers.  Shred cabbage and carrots.
• Heat oil.  Add asafetida, Onions.  Saute' for a couple of minutes.
• Add bell pepper, ginger, salt, turmeric, garam masala, black pepper powder .  Saute' for a few more minutes, until the veggies are cooked, yet crunchy.  Don't overcook it.  Add Paneer.  Saute' for another minute.  Turn off the heat, finish it with cilantro sprigs.
• Take one paratha, put the above prepared filling.  Add the tamarind chutney, as well as mint-cilantro chutney .  Top it with shredded cabbage and carrots, chopped cilantro.  . (If you wish to eat it a few hours later after it has been prepared, you can skip adding the chutneys and alternatively use the chutneys as a dip, in order to avoid the rolls from becoming soggy.)  Roll it tightly.  Tie it with either lemon grass or scallion greens sprigs, or something similar which is edible.  Alternatively, can tightly wrap half the roll into an aluminum foil, paper, or just insert a tooth-pick.

Enjoy.