Paneer Kathi Roll is a popular street snack in Northern India. The snack is quite spicy and high on flavours but I am sharing a mild version of the dish to suit kids’ palate. The roll essentially has a layer of Tandoori paneer along with a spicy chutney and tangy shredded vegetables all packed together in a roll made of wheat roti. It is almost like a mini meal and very good for kids heading out for their evening classes or as a school tiffin meal.
Paneer Kathi Roll
Makes 6 rolls
For assembling the rolls
Step 1 – Prepare marinade for the Paneer by whisking curds along with ginger – garlic paste, turmeric powder, red chilli powder, dhania jeera powder and salt.
Step 2 – Marinade the paneer cubes for a minimum of 1 hour.
Step 3 – In a non-stick pan, heat oil and put paneer cubes in it. Cook without stirring, till all the water evaporates and you are left with dry paneer pieces. Switch off the flame, cool the paneer cubes and then remove them gently from the pan.
Step 4 – To assemble the rolls, first divide the paneer cubes into six portions. Take one chapati, smear little butter all over it, place one portion of paneer cubes in the centre and top with grated cheese.
Step 5 – Fold the chapati from all four sides to make a secure and tight roll. You can serve the roll as it is or heat it lightly till the cheese inside melts.
TIP: I have omitted the vegetables because kids tend to reject dishes with visible vegetable pieces. If your child loves his / her veggies then use a mix of shredded cabbage, carrots and capsicum in the roll. The hotness of chutney can be adjusted as per child’s preference. Likewise, use red chilli powder in paneer marinade depending upon your child’s preference.
Let me know if your kid enjoys this snack!
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