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kathi roll paneer recipe
kathi roll paneer recipe – Today I’m making ‘Paneer Kathi to make ‘Paneer Kathi Roll’ So, I’m making this recipe for the first time myself It turns out to be very delicious we’ll see – How to make the most flaky, crispy, crunchy & soft from inside & absolutely perfect parotha which is the main & important component for a Kathi Roll- the wrap!
I’m sharing the recipe of how to make that paratha at home After that, the filling of Paneer Kathi Roll, the Paneer Kathi Kebabs I’ve truly simplified the recipe for that to make an absolutely perfect & delicious filling I’ll share the recipe for the same too.
First of all let’s see how to prepare the dough for the paratha For making the dough, I’m going to use refined flour I’ve taken 2 cups of refined flour here. You can even use 1 cup refined flour with 1 cup of whole wheat flour 1.5 tbsp sugar
kathi roll paneer recipe I’m sharing the recipe of how to make that paratha at home After that, the filling of Paneer Kathi Roll, the Paneer Kathi Kebabs I’ve truly simplified the recipe for that to make an absolutely perfect & delicious filling I’ll share the recipe for the same too.
First of all let’s see how to prepare the dough for the paratha For making the dough, I’m going to use refined flour I’ve taken 2 cups of refined flour here.
You can even use 1 cup refined flour with 1 cup of whole wheat flour 1.5 tbsp sugar & after adding 1 tsp salt I’ll combine all the dry ingredients well Once your dry ingredients are mixed, add some ghee to it.
Here, I’ve used 2 tbsp ghee After adding the ghee, you have to nicely incorporate ghee in your flour Be very careful of overmixing, unlike for the dough prepared for samosas when fat added to the flour Just gently rub it to incorporate the ghee in the flour,
This method will add a little more crispiness to our parathas Now, that I’ve mixed the flour very well Now, I’m adding warm water to this Slowly & gradually, you have to keep adding lukewarm water & prepare a soft pliable dough!
kathi roll paneer recipe – Slowly keep adding water while incorporating it in the flour You have to add water only until the dough comes together & the dough is slightly sticky in consistency Since we are making a soft dough, stickiness at this stage is acceptable!
Once we knead it well, the stickiness will disappear The dough is coming together now At this stage, I’ll transfer my dough from the bowl to a flat surface!
Now, you can see that the surface of our dough is not at all smooth & the dough is sticky as well We have to knead it till it’s quite smooth & the stickiness of this dough should completely disappear Knead this dough adequately for 10-12 minutes As you can see,
kathi roll paneer recipe – I’m stretching the dough with one hand, while stabilising the other end with my other hand Just like this, you have to keep stretching the dough to knead it well Stretching leads to activation of a protein- Gluten, in the flour which makes the dough very pliable & the dough will be knead properly & your parathas will turn out to be outstanding!
Keep kneading like this for 10-12 minutes You’ll slowly realise that the dough isn’t sticky anymore, & doesn’t stick your hands or working platform anymore & also it’s texture will be quite smooth So now, I’ve knead the dough nicely for 10-12 minutes!
Once your dough stops being sticky at all then, make a ball out of this dough tuck the sides inside to make a really smooth ball out of the dough Now, as you can see, how the dough has completely transformed & become so smooth & not sticky at all!
How to make roti step by step
Now, you have to rest the dough for 1 hour So I’m placing the dough in a bowl & applying some oil on it to prevent the surface from drying out.
Now, finally to rest dough, cover it with a damp teacloth & cover it After resting the dough for an hour, we have to make smaller dough balls from it!
kathi roll paneer recipe – After removing the dough from the bowl, roll it into a log & then you have to cut roundels from this You can see, how I’m pinching the dough with my index finger & thumb to make a dough ball, If you are not used to this, you can even make dough balls similar to the way Roti dough balls are made!
kathi roll paneer recipe – I’ve divided the dough into 5 equal parts here If you want smaller sized Rolls, then you can even make smaller dough-balls, Once your dough balls are ready, apply some oil on their surface!
After applying the oil, cover it with a damp cloth Now again at this stage, you have to rest these dough balls for 15-20 minutes!
kathi roll paneer recipe – So, now, that I’ve prepared the dough Whenever you make dough from refined flour, then make sure to rest if properly In fact, once the dough from refined flour is kneaded & rested after that, the dough balls that you make, have to be rested as well!
Tips for soft and flawless rotis
kathi roll paneer recipe – The reason for doing so is, you may have noticed that while rolling roti with dough from refined flour It keeps recoiling back, feels too stretchy or stiff to shape So, that happens when we haven’t rested the dough enough!
The refined flour contains gluten in it whenever the gluten is activated, it becomes stiff or tight so, it’s essential to relax it before rolling , So remember this tip – While working with refined flour, let it rest nicely at each stage It will be much easier to roll out & when you cook it, it’ll result in excellent rotis or parathas!
kathi roll paneer recipe – So until these dough balls are resting Until then, we’ll make the filling for the ‘Kathi Roll’ Now we stuff Kathi Roll with Kathi kebabs Kathi Kebabs are basically kebabs are skewered on a wooden skewer (Kathi) & is roasted on hot coals & when these Kathi Kebabs are stuffed in a roll, it’s called ‘Kathi Roll’!
kathi roll paneer recipe – Now, when I make Kathi kebabs at home then often times, I skewer paneer & other stuff on metal skewer & cook it or char it directly on an open flame It gives an amazing texture But I’ve noticed, sometimes it’s not very practical at home!
Quick & easy paneer kathi roll recipe: skewer-free pan-cooked kebabs
Sometimes, if you are making rolls for an entire family, then cooking kebabs by this process can be quite difficult.
So I’ve really simplified this recipe that for Paneer Kathi Roll, how to make Kathi kebabs in a pan really quickly without the need for skewering or any other hassles!
kathi roll paneer recipe – So let’s see how to make Kathi kebabs in a pan, simplified & still perfect in flavour So for marinating the paneer,
- in a bowl take 2 tbsp mustard oil nicely mix
- 1 tbsp kashmiri red chilli powder in the oil
- So, as you can see, I’m properly mixing red chilli powder with oil!
By doing so, the colour of the marinade will be really bright So once they are mixed well, then we’ll add rest of the
- spices 1/2 tsp garam masala
- 1/4th tsp black salt (kala namak)
- 1 tbsp ginger garlic paste
- 1 tsp lemon juice
- 1/3rd cup thick curd & salt to taste.
kathi roll paneer recipe – After adding all these ingredients, you have to mix the marinade well you can use a whisk or a fork to mix really well Keep in mind to avoid leaving behind any lumps or granules of curd Prepare a nice & smooth marinade Now, you can see that the marinade is ready & the colour is just amazing!
kathi roll paneer recipe – Now, we have to give it a smoky flavour So to introduce smoky flavour, here, I’ve taken some hot coal, After placing the coal inside, add some ghee to the coal instantly after adding the ghee, cover the bowl the smoke that the coal emits, will give an alluring smoky flavour to our marinade.
Now keep it covered for minimum 2-3 minutes the Kathi kebabs roasted on coals, absorb smoky flavour of the coal to replicate that flavour at home, we are doing this process Now, it’s been 3-4 minutes Uncover the lid & remove the coal!
But be careful & cook on high flame We need to bring that slightly charred effect on the paneer The smoky flavour is already in our marinade the texture of paneer will become excellent too Paneer will cook really quickly & we don’t need to cook it for long But we need to make the texture of the surface properly.
kathi roll paneer recipe – So, now you can see, how the paneer is nicely charring from outside & the paneer has got a wonderful texture kathi roll paneer recipe – You have to cook the paneer just like that for only 2-3 minutes Now, as you can see the marinade of paneer is nicely stuck on paneer!
kathi roll paneer recipe –The paneer has got a nice colour too At this stage, I’m adding rest of few ingredients 1/3rd cup onion juliennes 1/3rd cup julienned capsicum 1/3rd cup julienned tomatoes & I’m adding a pinch of Kashmiri red chilli powder add some more salt to taste as well.
Now, just toss everything on high flame the onions, capsicum & tomatoes should get slight colour on them.
No need to cook it for long & the veggies should stay crunchy & just cook lightly Now, as you can see, I’ve cooked them on high flame just for a minute while tossing everything nicely!
kathi roll paneer recipe –Here, our filling for Kathi Roll is ready… The dough that we left for resting, let’s layer that to make parathas Take a dough ball & roll it nicely to make a roti Roll it with a rolling pin to make a roti shape Once your roti is ready, spread a thin layer of ghee on it.
Once you have applied the ghee, sprinkle dry flour on it After sprinkling the dry flour, make pleats of this roti.
You can see, how I’m making the pleats from this, Once you’ve made the pleats like this then, you have to roll it to make it into a disc!
Twist it like this & tuck the end to make a flat disc So make a layered dough-disc like this Coat it with dry flour.
After coating it with dry flour, now we’ll roll a paratha with it So lightly press the disc first then, with the help of a rolling pin, you have to roll it into a paratha.
You have to keep in mind that Kathi Roll paratha isn’t too thick It’s slightly thin So roll it to medium thickness, just slightly thicker than how you would roll a roti So roll it properly If you need, you can sprinkle some more dry flour on it!
kathi roll paneer recipe – But if you don’t need it then avoid adding too much dry flour to this paratha, Now as you can see, I’ve rolled out a perfect paratha Now, we have to cook this paratha Here, I have a griddle pan (tawa) which I have heated nicely Put the paratha on the pan.
Now firstly you have to cook the paratha dry Don’t add any oil Use a napkin to rotate the paratha on the pan & cook on one side Within a minute or kathi roll paneer recipe – so, your paratha will cook on one side then flip it on other side & cook it similarly on the other side too!
kathi roll paneer recipe –Similarly cook while rotating & pressing with a napkin Now as you can see, the paratha is cooked from both sides Now we have to make the paratha crisp using some oil So smear some oil & flip the paratha After flipping the paratha.
After flipping the paratha, again you have to keep cooking it while pressing & rotating it In between you can keep checking how far the paratha is cooked,
You have to keep cooking the paratha until it becomes golden brown & crisp on one side Now, the paratha is cooked from one side, I’ll smear some more oil, flip it & cook it on the other side too!
Similarly, you have to keep pressing & rotating the paratha to cook it The idea behind pressing & rotating is to cook the paratha evenly throughout the surface Now, you can see, the paratha is crisp from both sides & is perfectly cooked.
kathi roll paneer recipe –This paratha will be really soft from inside & the paratha for our Kathi Roll is ready So now, both our components of Kathi Roll are ready & I’ve already prepared some accompaniments that will go in this roll Now let’s assemble our Kathi Roll!
kathi roll paneer recipe – So this is how Paneer Kathi Roll is made & it is very delicious For you guys, I’ve simplified the method of making paneer filling & with this recipe the parotha or lacchedar paratha that we make is very flaky & soft from inside It’s an absolute joy to eat.
So make it just like this If you want, you can even add some mustard sauce (kasundi) in this, it tastes really good too or even green chutney can be added You can make different variations with different fillings & make it as per your taste & liking So definitely try this recipe & tell me in the comments how you liked it!
