Spiced Punjabi Veggie Paneer Kathi Rolls Recipe

About this recipe

Spiced Punjabi Veggie Paneer Kathi Rolls are a delicious and wholesome breakfast dish that combines soft, flaky flatbreads with a flavorful filling of spiced paneer and sautéed vegetables. Balanced with a medium level of heat, this recipe is perfect for those who enjoy a blend of warm spices and fresh, vibrant flavors. Each roll is packed with protein and nutrients, making it an ideal start to your day. Served with a tangy mint yogurt dip, these rolls are both satisfying and versatile, perfect for a family breakfast or a grab-and-go meal.

Ingredients

• 200 g Paneer
• 500 g Onion
• 500 g Tomato - Hybrid
• 200 g Dahi
• 200 ml Mustard Oil
• 100 g Coriander Leaves
• - Green Chutney
• 500 g Capsicum Green
• - Coriander Powder
• 50g Everest Garam Masala
• 100 g Jeera
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Heat oil in a pan over medium heat and add cumin seeds. Let them sizzle for 30 seconds until aromatic.
2. 2. Add the sliced onion and sauté until golden brown, about 4-5 minutes. Then, add the bell pepper and cook for another 2-3 minutes until slightly tender.
3. 3. Stir in the chopped tomato, turmeric powder, red chili powder, coriander powder, and salt. Cook for 3-4 minutes until the tomatoes are soft and the spices are well combined.
4. 4. Add the paneer cubes to the pan and gently mix to coat them in the spice mixture. Cook for 2-3 minutes, ensuring the paneer is heated through but not overcooked.
5. 5. Sprinkle garam masala and fresh cilantro over the mixture, then remove from heat.
6. 6. Warm the parathas or tortillas in a separate pan until soft and pliable.
7. 7. Spread a thin layer of yogurt or mint chutney on each paratha, then spoon the paneer and vegetable mixture evenly onto them.
8. 8. Roll the parathas tightly around the filling, tucking in the sides as you go. Serve warm with extra mint chutney or yogurt on the side.