The delicious paneer roll is so famous in Bombay that it can be found at 3 in the morning. It’s tongue tickling. It’s spicy. It’s chatpatta. It’s cubes of paneer sauteed and then covered by a roti that has a couple of pastes on it. It’s simple to make and at the same time it fills you up.
- 300 gm paneer also known as cottage cheese
- 2 pieces green capsicum
- green chutney
- hint of lemon juice
- chaat masala
- 2 tablespoon curd
- 2 tsp red chilli powder
- 1 tsp chaat masala
- 1/2 tsp tumeric powder
- 1 tsp garam masala
- 1/2 tsp aamchur
- 1/2 tsp green chilli paste
- 1/2 tsp kasturi methi
- 1/2 tsp corn flour
- salt to taste
Preparing the roti
- Combine wheat flour, salt, and add enough milk to make a dough.
- Rest it for 30 minutes.
- Knead well, divide the dough into 12 equal portion.
- Roll out each portion like roti, using wheat flour for dusting.
- Cook each roti lightly on a hot tava on both sides.
- Keep it aside in a container.
- Put thick curd in a big bowl and add all the marinade items.
- Take diced paneer and chopped capsicum and add it the marination bowl. Mix well.
- Let it marinate for 25 minutes.
- Now take a fry pan and put 1 tsp of oil on it, add the marinated mixture and saute until it turns brownish.
- Take a roti, spread some green chutney on it, sprinkle some lemon juice and chaat masala.
- Put 1 tablespoon of sauted mixture (paneer and capsicum) on the roti and spread it evenly. Roll it.
- Then put little oil on a tava and roast both the sides.
- It's done. Serve it when it's hot. You can now have a tasteful bite of the juicy paneer roll.