Mini Paneer Kathi Rolls
Ingredients
For the marinade:
100 (⅖ cup) plain yogurt, not too sour
20g (1 1/2) tbsp) roughly chopped root ginger
2 large garlic clovesScant ⅔ tsp garam masala
Scant ⅔ tsp ground cumin
1 tsp chaat masala
½ tsp ground turmeric
2 tsp concentrated tomato puree
Salt
⅛ tsp chilli powder, or to taste
For the rolls:
240 g paneer, cut into small fingers
2 tbsp vegetable oil
¾ small green capsicum, thinly sliced
Red onion rings
50ml Tangy Herb Chutney
Freshly ground black pepper
For the wrap:
125 (1 cup) plain flour
1 tbsp vegetable oil
6-8 tbsp water, or as needed
Method
Blend together all the ingredients for the marinade.
Season to taste with salt: I use 1 tsp. Add the paneer, gently turn the pieces to coat, and leave to marinate as you prepare the dough.
Put the flour in a bowl and pour in the oil, water and a good pinch of salt. Knead together well; it will be a bit squelchy at the beginning but should become lovely and soft without cracks once it is done.
Cover with a damp dish towel and leave to rest for 20 minutes.
To make the breads, place a frying pan over medium heat. Divide the dough into 10 pieces and roll each out on a work surface lightly dusted with flour into a thin, round bread around 13cm in diameter.
Dust any excess flour off the bread and place on the pan. Cook, turning once, until the bread has just a few light brown spots on both sides; it only takes a minute or so.
Repeat to cook all the breads stacking them on a dish towel, covering each with the corners as you go to help keep them soft.
Now back to the rolls. Heat 2 tbsp. oil in a saucepan; add the pepper and sit-try for 2 minutes.
Add the paneer and all its marinade and cook, stirring often, until the liquid has reduced and you can see oil in the pan, 6-8 minutes or so.
You might need to add a splash of water at some point once the pan gets dry. Add the onions and cook for another minute or until the liquid now just coats the ingredients and is still moist.
Take off the heat.
Working quickly, spoon a line of the filling down the centre of each wrap, top with 1 rounded tsp Tangy Herb Chutney, wrap them up and serve hot.
