Name: Paneer Tikka Roll
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Whole Wheat Flour, atta, for the paratha dough; ½ cup All-Purpose Flour, maida, gives the paratha street-style softness; 150 g Paneer, cut into long, thick strips; 2 tbsp Strained Yogurt, thick yogurt; 1 tsp Ginger-Garlic Paste; 1 tsp Kashmiri Chili Powder; ½ tsp Garam Masala; 1 tbsp Roasted Gram Flour, bhuna besan; ¾ tsp Salt, divided (for dough and marinade); 3 tbsp Cooking Oil, divided (for dough, frying paneer, and cooking paratha); 1 Onion, thinly sliced; ½ Green Bell Pepper, thinly sliced; 1 tsp Chaat Masala; 1 tsp Lemon Juice; 2 tbsp Green Chutney, spicy mint-coriander base; 2 tbsp Mayonnaise, optional, for creaminess

45 mintotal

Prep 25 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Dough Synthesis: Within a primary mixing vessel, unify the whole wheat flour, all-purpose flour, a measured pinch of salt, and a minor volume of oil. Incrementally introduce hydration, executing a firm knead to yield a highly pliable, smooth dough structure. Mandate a 15-minute resting phase beneath a damp towel to relax the gluten.
Marinate the paneer: in a second bowl, mix the thick hung curd, ginger-garlic paste, Kashmiri chilli powder, garam masala, roasted gram flour, oil and salt. Add the paneer batons and fold them through gently so they are well coated without breaking. Leave to marinate.
Make the salad: in a smaller bowl, toss the finely sliced onion and capsicum with the chaat masala and lemon juice. Set aside so they stay crisp.
Sear the paneer: heat a little oil in a flat skillet over medium heat. Add the marinated paneer batons. Sear for 3-4 minutes, turning them so they take on dark char marks while staying soft inside. Take them off the heat.
3–4 min
Flatbread Architecture: Portion the relaxed dough into mathematically equal spheres. Utilizing a dusting of dry flour, mechanically roll the spheres out into expansive, uniformly thin discs.
Cooking the flatbread: heat a heavy tawa over medium-high. Put the rolled dough on it and brush both sides with a little oil. Cook, turning, until golden-brown spots appear. It should be cooked through but still pliable, so it doesn't crack when rolled.
Assemble: lay the freshly cooked, hot flatbread on a clean work surface. Spread a generous stripe of the green chutney down the centre, plus mayonnaise if you are using it.
Lay the seared paneer batons in a straight line across the middle, over the sauce.
Pile the reserved onion and capsicum slaw generously over the paneer.
Fold the bottom edge up to close the base, then roll it up tightly from the side into a firm cylinder.
Wrap the bottom half in foil or paper and serve immediately.

How to tell it's done

A warm, soft, buttery flatbread wrapped around well-charred, heavily spiced, very soft paneer, with the sharp, acidic crunch of raw slaw running through it.

Getting it right

Tip

Resting the dough lets the gluten relax, which gives you a street-style paratha that bends without cracking. Sear the paneer fast and hot; leave it in the pan too long and it turns rubbery.

What to serve it with

Serve hot with extra green chutney or ketchup. It travels well, so it works in a lunchbox or as an evening snack.

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