Paneer Kathi Roll

Ingredients:

Paneer-200 g

Capsicum-1 small

Onion-1/2 medium

Tomato-1/2 medium

Oil-1 tbsp

Lemon-1 tbsp

Corriander-to garnish

Marinade:

Thick Yogurt-1/2 cup 

Ginger garlic paste-1 tsp

Chilly powder-1 tsp

Turmeric powder-1/4 tsp

Besan-1/2 tsp

Chaat masala-1 tsp

Garam masala-1 tsp

Kasuri methi-1/2 tsp

Salt-to taste

For roll:

Roti-6

Corriander chutney-2 tsp per roti

Method:

1. Add curd to a bowl and mix all ingredients listed under 'Marinade' till smooth.

2. Cut paneer, capsicum, onion and tomato into 1/2 in pieces and add them to the marinade. Toss gently and let it sit for 30 min inside refrigerator. 

3. Heat a non-stick tava, grease it with oil and cook paneer, veggie mix. 

4. Cook for 5-7 min or until water disappears on a medium flame. Heat the mix on high flame for 30 sec-1 min if the mixture becomes very watery. Stir gently in between and make sure the marinade doesn't stick to the pan.

5. Turn off the stove, add lemon, mix and keep it aside.

6. Make a roti and apply coriander chutney on one side of it. Add paneer tikka masala, onions (optional) to the center of the roti, roll it up and enjoy!