Paneer Kati Roll

                                                   Paneer Kati Roll

          Sometimes spelt Kathi roll, is a street food dish originating from Calcutta (Present day Kolkatta). In its original form, it is a skewer-roasted kebab wrapped in a paratha. Today, mostly any wrap containing a filling enfolded in a roti is called kati roll. In native Bengali, the world kati translate to "stick" referring to how they were originally made.
          The kati roll comes in a large number of varieties. Innovation tends to be in two areas fillings and the warp. Common variants on the filling are egg, potato, paneer, mixed vegetables. I usually make potato filling or paneer filling. My son loves paneer in any curry, gravy or in a roll, which is basically paneer in any form.
         My roll stuffing consists of paneer tikka, some juicy vegetables like carrots, cabbage, capsicum, onions and tomato with a dash of chat masala. 

Cuisine: Fusion, Bengali
Preparation Time: 10 minutes
Resting time for Tikka: 20 minutes
Cooking Time: 15 minutes for tikka and roti
Yields: 10 rolls

Ingredients:

For Wrap:
Wheat flour: 2 cups
Ghee or Oil: 2 tea spoons
Sal to taste
Water as needed

For Filling:
Tikka - Paneer: 200 gms
Thick Curd: 2 table spoons
Chilli powder: 1/2 teaspoon
Coriander powder: 1/4 teaspoon
Garam masala: 1/2 teaspoon
Salt to taste
Kasuri methi: 1/2 teaspoon crushed

Veggies:
Thinly sliced onion: 1 no.
Thinly sliced capsicum: 1/2 no.
Thinly sliced carrot: 2 nos
Thinly sliced cabbage: 3 table spoons
Chat masala: 1/2 teaspoon
Vinegar: 1/2 teaspoon or Half lemon juice 
Salt a pinch for taste

For Green chutney:
Pudina or Mint: 1/2 cup tightly packed
Coriander leaves: 1/4 cup tightly packed
Onion: 1 no.
Green chilli: 2 nos
Salt to taste

Method:
1. Add wheat flour to a wide bowl, add ghee or oil. salt to taste, sprinkle water little by little while making it into a soft dough. Keep it aside for 10 minutes.
2. Take the thick curd in a vessel, add chilli powder, coriander powder, garam masala, salt, kasuri methi and mix it well.
3. Cut paneer into length wise strips and add the curd mixture and marinate it for 20 minutes.
4. Cut all the vegetables as mentioned, add salt, vinegar to it mix well and keep it ready.
5. For the green chutney, grind pudina, coriander, green chilli, onion into a fine smooth paste with salt to taste.Keep it aside.
6. Take the wheat dough, divide it into eight equal sized balls and roll out into chapathi or roti of even thickness.
7. Place a tawa on the stove over high flame, when it becomes hot, place the roti on it and cook on both sides, till light brown spots appear on it. Take it out and similarly make all rotis and keep it aside.
8. After 20 minutes of marinating the paneer, cook it in the tawa over a medium flame, tossing it occasionally till it turns golden brown. Keep it aside.
9. For assembling the kati roll, place a roti on a plate, smear the green chutney, place four to five paneer tikka pieces in the center vertically. Place the vegetables over it, sprinkle some chat masala, wrap it tightly.

10. Serve it wrapped in a tissue or aluminium foil for school or office.