Full written recipe Paneer Kathi Roll
For the dough
Ingredients:
• Refined flour 2 cups
• Sugar 1.5 tbsp
• Salt 1 tsp
• Ghee 2 tbsp
• Warm water (as required)
Method:
• Take a large bowl & add the refined flour in it along with sugar & salt, mix it well.
• Further add ghee & mix again, now add warm water as required, slowly in batches & combine everything well.
• Once everything comes together, transfer the dough onto the kitchen platform and knead it well, initially the dough will be sticky with an uneven surface, stretch the dough while kneading until it becomes soft & non-sticky, knead for 10-12 minutes.
• Once the dough becomes smooth & non-sticky, form it into a ball by tucking the edges underneath, drizzle some oil, cover it with a damp cloth & let it rest for an hour at least.
• Your dough is ready.
For making paneer:
Ingredients:
• Mustard oil 2 tbsp
• Kashmiri red chilli powder 1 tbsp
• Garam masala ½ tsp
• Black salt ¼ tsp
• Ginger garlic paste 1 tbsp
• Lemon juice 1 tsp
• Curd 1/3 cup
• Salt to taste
• Paneer 250gm
• Onion 1/3 cup (lacche)
• Capsicum 1/3 cup (julienned)
• Tomato 1/3 cup (julienned)
• Red chilli powder 1 pinch
Method:
• Take bowl, add mustard oil & kashimiri red chilli powder, whisk it well to release its natural colour.
• Further add garam masala, ginger garlic paste, lemon juice, curd, salt to taste and mix it well using a whisk, at this stage you can smoke the marinade for 3-4 minutes using live charcoal & ghee.
• Further the paneer into cubes & add them to the marinade, mix well.
• Now set a pan on high heat & add some oil into it for sautéing, once the oil is heated add the marinated paneer cubes & cook on high flame for 2-3 minutes, avoid frequent stirring to prevent the paneer cubes from breaking.
• Once the marinade dries out & paneer gets a nice colour add onions & the remaining veggies with red chilli powder, toss everything well on high flame for 1-2 minutes.
• Your paneer filling is ready.
Cooking the paratha
Ingredients:
• Dough
• Oil (for drizzling)
• Ghee (for brushing)
• Refined flour (for dusting)
• Oil (for cooking)
Method:
• Once the dough has rested roll it into a log & cut equal portions of dough balls from it, drizzle some oil over the dough balls & let them rest for 10 minutes at least, this helps the gluten to relaxes which makes it easier to roll.
• Transfer the dough ball on to a greased platform & flatten it a bit using your finger, further roll it into a thin chapati using a rolling pin, now brush ghee on the surface of the chapati & sprinkle some refined flour over it, now lift it from one end & start making pleats, then roll the pleated chapati from one end to other & tuck the last portion of it underneath. You pede for parathas are ready.
• Now dust the peda in dry refined flour & using a rolling pin roll the peda to form a chapati, make sure it is neither too thick nor too thin.
• Set a pan on medium high heat & let it heat nicely, now lay the rolled-out paratha on the pan & cook without oil, press the paratha using a napkin so that it cooks evenly, once it cooks slightly from one side flip & cook it the same way on the other side.
• Further add some oil to the pan & cook until one side gets crispy, flip & cook it the same way on the other side until it gets crispy, make sure that you keep pressing it so that it cooks evenly.
• Your paratha is ready.
Assembly:
• Paratha
• Sauteed paneer
• Lacche onions
• Green chillies
• Chaat masala
• Ketchup
• Red chilli sauce
• Lemon juice
• Fresh coriander
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