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Paneer Tikka Kathi Roll

Juicy paneer tikkas topped with green chutney and onions and wrapped in egg parantha made with a fresh dough.

Paneer Tikka Kathi Roll Paneer Tikka Kathi Roll

Chef's Name

: Niru Gupta

Recipe Cook Time

: 30 Minutes + Time to prepare dough

Recipe Rating

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  • 2 cups maida (refined flour)

    1 tsp salt yogurt - to knead the dough

    Dry flour to help rolling

    Ghee for frying the paranthas

    4 eggs-slightly beaten

    Paneer tikkas for filling.
    (You can also saute paneer cubes with some spices for filling)

    1/2 cup finely chopped onions

    Green chillies to taste, chopped

    Salt to taste

    2 tsp lemon juice

    Green chutney


Mix maida and salt, and knead into a soft, sticky, dough (quite wet), with the yogurt.

Cover and keep aside for 2-3 hours.

Mix the onions, green chillies, salt and lemon juice and keep aside.

Place a tawa over the burner, and heat it over high heat.

While it is heating, roll a piece of dough into a 1/8" thick round, using dry flour if it sticks.

Keeping the heat high, place the dough round over the tawa.

When bubbles start appearing, flip it over and pour a generous helping of egg over it. Dribble some ghee around the edge and lower the heat.

When brown on the underside, flip over for just a few seconds.

Take the parantha off the heat, keep egg side up, smear with some chutney, place tikkas in a line in the center, cover with the onion mixture, roll and serve.

Key Ingredients: Cottage Cheese





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