Legendary Paneer Tikka Roll
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Legendary Paneer Tikka Roll

There are very few forgivable sins. One is having to kill someone to eat one of these.

Arun Subramanian

Ingredients

5-serving
  1. 450 grams paneer Firm cubes
  2. 5 numbers Flour tortillas maida roti / khubz /
  3. 1/2 Iceberg lettuce head
  4. as required Vegetable oil
  5. 3 teaspoons Garlic ,  grated
  6. 3 teaspoons Ginger ,  grated
  7. 2 teaspoons red chilli Kashmiri   powder
  8. 1 teaspoon Turmeric powder
  9. 2 teaspoons Lemon juice
  10. 1 teaspoon Chaat masala
  11. 2 tablespoons Chickpea flour (Besan)
  12. 2 tablespoons yoghurt Thick (Greek/hung)
  13. 1/2 tablespoon Vegetable oil
  14. to taste Salt
  15. handful mint a
  16. handful coriander leaves a
  17. 3 numbers Green chillies
  18. 1 inch Ginger ,  chopped   piece
  19. 1 Onion ,  chopped   small piece
  20. 2 teaspoons Chaat masala
  21. 2 teaspoons Lemon juice
  22. 1 teaspoon Sugar
  23. to taste Salt
  24. 2 tablespoons yoghurt Thick (Greek/hung)
  25. 1 number onion Thinly sliced
  26. 1 teaspoon Chaat masala
  27. 1 teaspoon Lemon juice
  28. to taste Salt

Method

10 mins
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    Mix all the ingredients for the marinade well to form a batter. Marinate the paneer in this batter in the refrigerator overnight.

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    Prepare the mint chutney spread by grinding all ingredients except yoghurt in a blender until smooth paste. Then add the yoghurt to this paste and mix well by spoon.

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    Pan-fry the marinated paneer cubes in 0.5cm vegetable oil over medium heat and keep turning them on their sides until all faces are a good dark brown. You can also barbecue the paneer cubes, but make sure they’re firm enough to be handled on a grill first.

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    Rest the grilled paneer for about 5 minutes before assembling the wrap.

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    Mix the onions with the chaat masala, lemon juice and salt and let it sit for 5 mins.

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    Assemble the wrap by spreading a couple of teaspoons of the mint chutney on the wrap, a handful of crisp cut iceberg lettuce, pickled onions and top off with the grilled paneer cubes. Season with coarsely ground pepper.

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    Wrap the roll as beautifully as you can and apply to face. No regrets.

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