Paneer Tikka Roll
For 1st Marinade
Paneer (पनीर)– 400 gms
Salt (नमक) – 1 tsp
Chilli Powder (लाल मिर्च पाउडर) – 2 tsp
Chaat Masala (चाट मसाला) – 1 tbsp
For 2nd Marinade
Mustard Oil (सरसों तेल) – ¼ cup
Green Chilli, Slit (हरि मिर्च) – 2 nos
Turmeric (हल्दी) – ¾ tsp
Hung Curd (गाढ़ी दही) – 1 cup
Salt (नमक) – to taste
Garam Masala (गरम मसाला) – ½ tsp
Coriander, Chopped (ताज़ा धनिया) – handful
Ginger Garlic Paste (अदरक लहसुन पेस्ट) – 2 tsp
Lemon (नींबू) – 1 no
Onion, Diced (प्याज़) – ½ cup
Bell Pepper, Diced (शिमला मिर्च) – 1 cup
Oil (तेल) – a dash
ID Malabar Parotta (मालाबार पारोटा) – 5 nos
Ghee (घी) – as required
Mint chutney (पुदीना चटनी) – ½ cup
Masala Onion (मसाला प्याज़) – handful
Coriander, chopped (ताज़ा धनिया) – handful
Chaat masala (चाट मसाला) – generous pinch
For the first marination, cut the paneer into dices and sprinkle salt, chilli powder, and chaat masala, then keep them aside.
For the second marination, In a hot pan, drizzle mustard oil, green chillies slit and turmeric powder. Turn off the heat and transfer to a bowl. Now, add hung curd, salt, garam masala, coriander leaves, ginger garlic paste, and lemon juice to the bowl, then whisk well. The marinade is ready.
Apply the marinade on the paneer and coat evenly. Marinate the bell peppers and onions as well.
Heat a tawa or a griddle, Drizzle some oil and gently place the paneer tikkas on it. Cook both sides till golden brown in colour. Grill the bell peppers and onions also, following the same way.
For paratha, on a hot tawa, drizzle some ghee and place the paratha on it. Apply some ghee to the paratha and flip it. Cook on both sides till golden brown and flaky.
Spread some mint chutney on the paratha, and place some lachha pyaaz, and paneer tikka along with bell peppers and onions.
Carefully fold the sides of the roti over the filling and roll it up tightly, like a burrito. Serve and enjoy!