Add to Community
X
Add to Community
  • about
  • Ingredients
  • Directions
  • Nutrition
plan
Bookmark

Paneer Kathi Roll ( paneer masala frankie) Recipe

Recipe By Esha Purswani
Make your weeknight dinner in 30 minutes or less with these Paneer Kathi Rolls. Seasoned paneer, onions, peppers, and tamarind chutney come together in a hand-held vegetarian wrap perfect for busy weeknights or a quick lunch!
0
0 Rating -
Rate
Vegdiet
35minstotal
35m.total
Paneer Kathi Roll ( paneer masala frankie)
plan
Bookmark

ingredients serve

serve1
Add to Shopping List

Ingredients for Paneer Kathi Roll ( paneer masala frankie) Recipe

  • 133.33 g 1 lbs (400g) 18 oz paneer or cottage cheese diced into cubes
  • 0.33 g ▢1 green pepper
  • 0.33 g 1 medium size red onion
  • 0.33 g 1 red pepper
  • 0.33 g 1 yellow pepper
  • 1 tablespoons ▢3 tablespoons olive oil divided
  • 0.33 teaspoon ▢1 teaspoon ajwain
  • 0.67 tablespoons ▢2 tablespoons besan /chikpea flour
  • 0.33 tablespoon ▢1 tablespoon ginger-garlic paste
  • 0.33 As Required 1 inch piece ging +4 piece garlic crushed to a paste
  • As Required crushed to a paste
  • 0.33 teaspoon ▢1 teaspoon kashmiri red chilli powder
  • 0.67 teaspoons ▢2 teaspoons turmeric powder
  • 0.33 teaspoon ▢1 teaspoon coarindar powder
  • 0.33 teaspoon ▢1 teaspoon cumin powder
  • 1/2 teaspoons ▢1.5 teaspoons salt
  • 0.67 tablespoons ▢2 tablespoons yoghurt
  • 0.67 teaspoons ▢2 teaspoons dried fenug
  • 0.33 teaspoon ▢1 teaspoon kasuri methi
  • 0.13 cup ▢¼ cup finely chopped cilantro
  • 4 Tsp 1 tsp chaat masala
  • 0.17 cup ▢½ cup tamarind chutney
  • 4 Pieces cooked parathas or rotis/u can use readymade kathi roti also

Directions: Paneer Kathi Roll ( Paneer Masala Frankie) Recipe

  • STEP 1.If using frozen paneer, let thaw in the refrigerator overnight.
  • STEP 2.Microwave for a minute so that the excess water from the paneer oozes out. Drain the water and chop the paneer into bite-sized pieces (~1 inch cubes).
  • STEP 3.Slice the bell peppers and onions into thin strips. Set them aside.
  • STEP 4.Heat a 12-inch wok over medium heat. Add 2 tablespoons of oil. Once hot, add carom seeds (ajwain).
  • STEP 5.In about 10 seconds, the ajwain seeds will sizzle and brown. Add besan (chickpea flour) and cook, stirring continuously till it turns golden brown. This should take about 30 seconds.
  • STEP 6.Add the spice powders – chili powder, turmeric powder, coriander, and cumin powder, along with salt. Cook for about 30 seconds, stirring continuously.
  • STEP 7.The besan will absorb the oil, so add the remaining 1 tablespoon to the wok. Add ginger garlic paste and let cook for about 30 seconds so that the raw taste disappears.
  • STEP 8.Add the chopped onions and bell peppers. Mix well to combine with the spice powders.
  • STEP 9.Let the veggies cook for about 5-6 minutes before adding paneer. Gently combine the paneer with the veggie mixture.
  • STEP 10.Add yogurt and mix well.
  • STEP 11.Allow the paneer to cook for about 2-3 minutes.
  • STEP 12.Sprinkle chaat masala and dried fenugreek leaves. Mix well to combine.
  • STEP 13.Garnish with chopped cilantro.
  • STEP 14.Assembling the kathi roll
  • STEP 15.If storebought, cook the parathas as per instructions in the package. If homemade, make sure they are warm before assembling the roll. You can use leftover chappati or roti.
  • STEP 16.Evenly coat one side of the paratha with about 2 teaspoons of tamarind chutney. U can also use cilantro mint chutney.
  • STEP 17.Start from the edge and roll the parathas until they come together.
  • STEP 18.Note: Remember, don't overstuff, otherwise it will be difficult to roll.
  • STEP 19.Storage instructions
  • STEP 20.The paneer and veggie mixture can be stored in the refrigerator for about 3-4 days.
  • STEP 21.If making for a school/work lunch, do not add tamarind chutney to the parathas, as it will make them soggy. Instead, pack the tamarind chutney in a container to be used as a dip.
  • STEP 22.NOTES
  • STEP 23.Use store-bought parathas to cut down on the cooking time. You can use left-over rotis or parathas too.
  • STEP 24.Do not overcook the veggies – they need to be crisp.
  • STEP 25.Microwave the store-bought paneer pieces to remove excess water.
Nutrition
value
546
calories per serving
35 g Fat30 g Protein28 g Carbs6 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    30g
  • Carbs
    28g
  • Fiber
    6g

MacroNutrients

  • Carbs
    28g
  • Protein
    30g
  • Fiber
    6g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    708mg
  • Iron
    5mg
  • Vitamin A
    973mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    204mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    15mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    95mg
  • Manganese
    1mg
  • Phosphorus
    527mg
  • Selenium
    33mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Esha Purswani