Paneer Tikka Kathi Rolls

Paneer Tikka Kathi Rolls - Shobana Rao

(a) Paneer Tikka Filling:
Paneer ( Low fat Cottage Cheese) , 1 cup, cut into 1/2 inch cubes
Tomatoes, medium-sized, seeded and chopped, 2
Oil, 1 tsp
Green Capsicums, medium sized, chopped, 2
(b) Marinade:
Yogurt, whisked, 1/4 cup
Red Chilli Powder, 1 tsp
Turmeric Powder, 1/4 tsp
Ginger Paste, 1/2 tsp
Garlic Paste, 1/4 tsp
Besan (Gram Flour), 1 tbsp
Chaat Masala, 1/2 tsp
Kasuri Methi, (Dried Fenugreek Leaves), 1/2 tsp
Garam Masala Powder, 1/2 tsp
Salt, to taste
(c) Chapati
Atta, (Whole Wheat Flour), 1 cup
Milk, 1/4 cup
Salt, to taste
Oil, as required
Method:

First, prepare the marinade. In a deep bowl of glass or food safe plastic, combine all the ingredients listed under (b) above.
Add the paneer cubes and chopped tomatoes and mix lightly
Marinate for 10 minutes. Keep aside.
Heat oil in a kadhai. When it gets heated, add the chopped capsicums and saute for 2 minutes
Add the marinated paneer mixture and increase heat to saute over high heat for 4-5 minutes stirring occasionally
Cook till the liquid evaporates. Your paneer tikka filling is ready. Keep aside.
To prepare chapatis, combine atta, milk and salt and knead this to form a soft dough
Divide the dough into 8 equal portions
Roll out each portion into a thin chapati
Heat a tawa and roast each chapati lightly on both sides. Set aside
Now divide the paneer tikka filling into 8 equal portions
Keep each of the portions in the centre of a chapati and roll tightly. You can use a toothpick to keep the rolled chapati in place.
Heat the rolls on a tawa serve. Wrap the chapati rolls in tissue paper or aluminium foil. Here I have tied them with spring onion after wrapping them in tissue paper.
Alternatively, without wrapping them, you can serve these hot, cut into 2 " long pieces.