How to make Paneer Kathi Roll.

                       Paneer Kathi Roll Recipe.

      Paneer Kathi roll is made of spiced ground paneer enveloped by a roomali roti. This brisk formula can be filled in as a tidbit and furthermore as a primary course. Hurled with slashed onions and thick sauce, this Paneer formula is a great dish that you can have whenever in multi-day. Sprinkle it with crisp mint leaves, onion rings alongside a touch of chat masala, and inspire your visitors.

Ingredients of Paneer Kathi Roll.

4 tortillas

1/2 teaspoon powdered red stew

1/4 teaspoon cumin seeds

1/2 pack cleaved coriander leaves

2 teaspoon sunflower oil

1 squeeze fennel seeds

1/2 container ground paneer

1/2 teaspoon powdered garam masala powder

1/4 teaspoon powdered curry powder

4 squeezes powdered salt

1 teaspoon pureed garlic.

For Filling.

1/2 finely hacked carrot

1 little hacked cucumber

1 little finely hacked green bean stew

1 little hacked capsicum ( green pepper)

1 little hacked onion

1 little finely hacked tomato.

                    How to make Paneer Kathi Roll.

Stage 1

For making veg paneer move, heat oil in a container over medium fire.

Stage 2

Broil the saunf and cumin seeds for 30 seconds. Include the onions and green chilies.

Stage 3

Saute for a moment or until onions turn light brilliant. Include the capsicums and carrots in it, and saute for one more moment.

Stage 4

Include the tomatoes and cook for one progressively minute. At that point include red bean stew powder, curry powder and salt. Mix well.

Stage 5

Include the ground paneer, cucumber and garam masala powder. Cook for a moment or two on low-medium fire.

Stage 6

Topping with coriander leaves and turn off the fire.

Stage 7

Presently, heat a Tawa over medium fire, and warm the chapatis (or tortillas).

Stage 8

Include a portion of the paneer vegetable blend and roll the chapati/tortilla firmly.

Stage 9

Present with green chutney or ketchup of your decision.