Paneer Pepper Kathi Rolls
INGREDIENTS
METHOD
- 3 tbsp vegetable oil
- 1/2 tsp cumin seeds
- 2 tsp chopped ginger
- 2 tsp chopped garlic
- 2 green chilies, finely chopped
- 3 medium onions, chopped
- 100g tomatoes, chopped
- 300g paneer, grated
- 1 red bell pepper, julienned
- 1 green capsicum, julienned
- 1 tsp ground coriander
- 1 tsp ground red chili
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 1 tbsp lemon juice
- 1 tbsp finely chopped coriander leaves
- Tortilla sheets or chapattis, as required
- 1 egg, beaten
METHOD
- In a medium sized pan, heat 2 tbsp of oil and add the cumin seeds. As they begin to crackle, add chopped ginger, garlic and green chilies, sauté for a minute and add the chopped onions. Sauté until soft.
- Add all the ground spices and cook for a few minutes. Add the chopped tomatoes and cook until the moisture evaporates.
- Add the grated paneer and mix well. Cook the paneer until its evenly coated in the masala.
- Now add in the, red and green peppers, saute lightly till the peppers are still crunchy. Remove from the heat and add the lemon juice and chopped coriander. Season to taste and allow to cool.
- Heat a non-stick pan and warm the tortilla or chapatti until soft. Remove from the heat and place on a chopping board. Spoon the paneer mixture in a neat line across the bottom. Fold the sides inwards, then apply the mixture at the bottom of the bread. Fold the bread inwards from the sides, apply a little egg wash and then roll the bread upwards.
- Seal the bread with a little extra egg wash. In a pan, add a tbsp of oil and sear the paneer roll until golden brown and crisp. Serve hot.