Kathi roll al paneer (ricetta facile in 30 minuti)

Ingredienti

• 2 cups paneer (cut into 1 inch cubes)
• 1 small red pepper (thinly sliced)
• 1 small green pepper (thinly sliced)
• 1 medium red onion (thinly sliced)
• 1/4 cup plain yogurt
• 1 teaspoon ginger (grated)
• 1 teaspoon garlic (pressed)
• 1 teaspoon Kashmiri red chili powder (add 2 teaspoons for spicy)
• 1 teaspoon garam masala
• 1/4 teaspoon ground turmeric
• 1 tablespoon kasoori methi (dried fenugreek leaves)
• 1 teaspoon kosher salt
• 6 to 8 kawan parathas (cook per package instructions)
• 1 medium yellow onion (thinly sliced)
• 1/2 cup cilantro (chopped)
• 1/2 cup cilantro
• 1/4 cup mint leaves
• 2 tablespoons unsweetened coconut frozen or dry
• 1 garlic clove
• 1/2 teaspoon cumin seeds
• 1 to 2 small green chiles
• 1 tablespoon lemon juice
• 1 teaspoon kosher salt
• 1 teaspoon sugar

Preparazione

1. 1

   Marinate the paneer- Mix all the marinade ingredients in a bowl. Add paneer and mix well.

2. 2

   Make the filling- Heat 2 tablespoons of oil in a pan. Add onions, peppers and ½ teaspoon of salt and cook for 3 to 4 minutes. Add marinated paneer and mix well. Cook for another 3 to 4 minutes. Turn the heat off. Add cilantro.

3. 3

   Chutney - Blend all the chutney ingredients using 2 tablespoons of water to make a smooth sauce. Note: Add more water as needed, little at a time.

4. 4

   Cook the Parathas- Heat a non-stick griddle pan. Remove the kawan paratha from the plastic wrapping and place it on the griddle. Cook on medium-high heat for about to 1 to 1½ minutes on each side or until both sides are golden brown, pressing gently with a spatula. Enjoy hot!

5. 5

   Assemble Kathi Roll- Spread 2 teaspoons of chutney on cooked paratha. Add 2 to 3 spoonfuls of the filling in the middle. Add few sliced onions and cilantro on top. roll the sides up to the middle. You can use small toothpicks to hold them together.